Creamy Cole Slaw Salad KETO

Servings: 6  3/4 cup servings

Net carbs per serving: 2g

INGREDIENTS

• 4 cups Shredded coleslaw mix (primarily cabbage with small amount of carrots)
• 1/4 cup Mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Erythritol *
• 1 tsp Celery seed
•  Sea salt (to taste)
•  Black pepper (to taste)

INSTRUCTIONS

1. Place the shredded coleslaw mix into a large bowl. Set aside.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
3. Stir the dressing into the shredded coleslaw mix and toss to coat.
4. If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.