Ingredients
Salad Ingredients
- 1 14-ounce bag shredded cabbage
- 1/4 cup keto mayonnaise
- 1/2 small onion, grated
- 1/2 cup no sugar added pickle relish
- 2 tablespoons Besti Monk Fruit and Allulose Sweetener
- 2 tablespoons white vinegar
- 1 teaspoon celery salt
- Pink salt, to taste
- Cracked black pepper, to taste
Instructions
- Combine Ingredients: In a large bowl, add the shredded cabbage, keto mayonnaise, grated onion, no sugar added pickle relish, and Besti Monk Fruit and Allulose Sweetener.
- Mix Seasonings: Pour in the white vinegar, then sprinkle the celery salt, pink salt, and cracked black pepper over the mixture.
- Toss Together: Thoroughly toss all ingredients together until the cabbage is evenly coated and the flavors are well combined.
- Chill & Serve: For best flavor, refrigerate the coleslaw for at least 10 minutes before serving to allow the flavors to meld.
Notes
- Use keto mayonnaise to keep the recipe low-carb and keto-friendly.
- Adjust the amount of sweetener to your taste preference.
- Grating the onion finely ensures it blends well without overpowering the salad.
- Feel free to add fresh dill for an extra herby flavor.
- This coleslaw can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
