This Coleslaw recipe was created to go with my fried fish – but it’s a great side dish to have with just about any meal! I love making some during my weekly meal prep, for a quick veggie side dish to have on hand throughout the week. Not only is it low carb, but its also got plenty of healthy fats making it the perfect keto side dish!
I use a bagged coleslaw mix and then chop it up a bit further because that’s how I like it – but you could also chop your own cabbage if that’s your thing 🙂Â
Also, this is a sweet coleslaw similar to what you would get from a fast food restaurant. You can adjust the amount of sweetener to your taste.
Be sure to try this with my Fried Fish and Hush Puppies!
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Coleslaw
Ingredients
- 1 package pre-cut cabbage coleslaw mix (about 8 cups)
- 1 tbsp dried minced onion
- 1/2 tsp liquid stevia
- 1/2 tsp Salt
- 1/8 tsp black pepper
- 1/4 cup Unsweetened Almond Milk
- 1/2 cup mayonnaise
- 1/4 cup Heavy Cream
- 1 1/2 tbsp apple cider vinegar
- 2 tsp lemon juice
Instructions
- Place the coleslaw mix into a large bowl and set aside.
- In a separate, small bowl, combine the remaining ingredients to make the dressing - stir to combine.
- Pour the dressing over the coleslaw mix and stir until all the cabbage is well coated. You can serve it immediately, but it's best to allow it to sit for at least an hour.
Notes
Hello! Just wanted to point out that your recipe says 10.3g fat and then 4.1g fat. I assume that means carbs?
Whoops! Yes that should be carbs. I just corrected it, thank you!
would this be ok to sit overnight?
It will keep in the refrigerator for up to a week with no problems, in fact, I think it’s best when it’s a day or two old!