LOW CARB COLESLAW RECIPE


ingredients
  • 8 to 10 oz red cabbage, thinly sliced
  • 8 to 10 oz green cabbage, thinly sliced
  • 6 bacon slices, cooked and crumbled
  • 2 stalks celery, chopped
  • 2 small pickles, chopped (approx. 1/3 cup)
  • 3/4 cup mayonnaise
  • 1 tablespoon Swerve sugar substitute
  • 1 tablespoon cider vinegar
  • 1 tablespoon pickle juice
  • 1 teaspoon dijon mustard
  • salt and pepper to taste

instructions
  1. Cook and crumble bacon
  2. In a large bowl add cabbage, celery, and pickles.
  3. Whisk mayonnaise, Swerve, cider vinegar, pickle juice, mustard together in a small bowl.
  4. Add dressing to coleslaw salad. Add bacon. Toss all ingredients until well incorporated.
  5. Cover and refrigerate at least 1 hour up to 8 hours.
  6. Season with salt and pepper (if needed).
  7. Enjoy!

This article and recipe adapted from this site

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