This Coleslaw recipe was created to go with my fried fish - but it's a great keto 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.
Place the coleslaw mix into a large bowl and set aside. If desired, use a mezzaluna or a pizza cutter to chop the cabbage up into even smaller pieces.
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 in the refrigerator for at least an hour.