Keto Coleslaw Recipe

Naturally keto coleslaw salad that doesn’t need extra effort to be tasty and healthy. Well, we have to make our own mayo but homemade is always better.

As I recently have a little time, I was searching on the web a few days ago. Trying to get fresh, fascinating thoughts, inspiring meals that We have never tasted before, to surprise my family with. Looking for a long time but could not find lots of interesting stuff. Just before I wanted to give up on it, I discovered this scrumptious and easy treat by chance. It looked so fabulous on its pic, that called for immediate actions.

It was easy to imagine how it’s made, its taste and how much my husband is going to want it. Mind you, it is quite simple to keep happy the guy in terms of cakes. Yes, I am a blessed one. Or possibly he is.Anyway, I got into the webpage: Suncakemom and followed the precise instuctions that have been combined with superb shots of the operation. It just makes life much easier. I can imagine that it is a slight effort to shoot photos in the midst of cooking in the kitchen as you may ordinarily have sticky hands and so i really appreciate the hard work she put in to make this blogpost and recipe easily followed.

With that in mind I am empowered presenting my own formulas in a similar fashion. Many thanks for the thought.

I had been tweaking the main recipe create it for the taste of my family. I have to mention it was an awesome outcome. They enjoyed the flavor, the overall look and loved getting a treat like this in the middle of a hectic workweek. They quite simply asked for even more, a lot more. Hence the next occasion I am not going to commit the same miscalculation. I’m going to multiply the amount .

keto coleslaw recipe was first baked by SunCakeMom

Shred the cabbage and all the other vegetables to thin stripes

Make the mayonnaise or the vinaigrette. Vinaigrette is just whisking together the ingredients until we get a homogeneous mixture while mayonnaise can be a little bit trickier. If anytime in doubt, just check out how to make mayonnaise in the KnowledgeBase.

Mix together the sliced cabbage, carrot and the mayo or vinaigrette.

Mix in all the optional vegetables as well and place them in the fridge until serving.

It’s ready to be served immediately but as cabbage always tastes better the day after, it is recommended to let it sit at least a couple of hours while salt and acid does their jobs.