Thank goodness Coleslaw can fit into the keto WOE, right?? I thought I would try a new spin on it and it’s pretty darn good.
These measures are approximate because I weigh stuff (yeah, still in the old mindset, but it keeps me from overeating carbs)
Super Crunch Coleslaw
Ingredients:
Salad:
4 cups coarse chopped cabbage (mix & match, whatever’s in the fridge) I weighed 200g
1/2 cup (I weighed 50 g) carrots, chopped in food processor
2 T freeze-dried or fresh chopped parsley
1-2 T flax seeds (I weighed 10g), preferably toasted
Dressing:
4T full-fat low-carb Ranch Dressing
1/2 oz (2T?) lemon juice
Salt & pepper to taste
Instructions:
- In a small bowl, whisk ranch dressing with lemon juice. If dressing is really thick, it’s easier to whisk in 1T at a time. Add salt and pepper to taste.
- Add cabbage, carrots, parsley, and flax seeds to a bowl, then add dressing & mix.
Using recipe measures, this makes 2 large servings with 6.3 g net carbs.
Notes:
The flaxseeds I used were “remnants” from making and storing flackers - I always save the toasted bits that fall off and use them in salads. Other seasonings could be added to the dressing. I make my own highly seasoned ranch dressing, so if your slaw is too mild, try adding garlic powder, onion powder, thyme, dill, or even mustard (prepared or powder). Just be sure to do it slowly.
I think there are many possibilities for variety with this - I like Coleslaw made with pickle juice in place of lemon, and it would have less carbs made that way. Blue cheese dressing would be AWESOME instead of Ranch, too. Please comment with any changes you make and like.
