½CupHomemade Mayoor mayo of choice, use veganaise for vegan (see notes below)
2 -4tablespoonKeto Sweetenerto taste, we prefer 4 tablespoon (see notes below)
3tablespoonApple Cider Vinegar
In a large bowl, combine the slaw ingredients.
In a separate bowl, combine dressing ingredients.
Pour the wet ingredients into the dry and toss to combine.
This can be served immediately, but it's best after refrigerated for at least 2 hours.
Leftovers can be stored covered in the fridge for 3 to 5 days and should not be stored at room temperature longer than 2 hours.
For the sweetener, I prefer to use Besti Monk Fruit Allulose Blend, Allulose, or Xylitol. They dissolve well, leave no aftertaste, and taste just like sugar! While an erythritol-based sweetener can be used, it can leave a slight aftertaste. Also, erythritol doesn't dissolve as well as other sweeteners. If using erythritol, be sure to use the powdered variety, otherwise, the coleslaw will be grainy.
If using pure allulose, it's only 70% as sweet as other sweeteners. So you may need to add a little extra if you choose this sweetener.
For Paleo, feel free to use honey for the sweetener.
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When choosing a mayo, be sure to choose a mild-tasting mayo that you like! The taste of the coleslaw largely depends on the taste of the mayo.
For the mayo, I recommend my No-Fail 5 Minute Mayo, Soy-Free Veganaise, or Sir Kensington. All of these have a mild taste and do not contain soybean oil.