I’m not sure if it is the same in other countries, but in Australia a good coleslaw is an institution at any barbeque and now I take this Keto Slaw with me.
Every fast food restaurant has their own slaw, most of which are over-processed watery garbage.
Not this tangy, crunchy delightful Keto Slaw though.
This is my go-to simple slaw to pair with any dish that is requiring some crunch.
Texture is incredibly important to me and if a dish is lacking an element that makes your partner sit further away from you because of all the crunchy noise, it is not a complete dish!
Lucky we love each other or this slaw would have to be banned.
This pairs beautifully with my Roast Pork Belly and Warm Bacon Broccoli Salad, with the marrying undertones of Apple Cider Vinegar making them a match made in heaven.
I’ve also eaten this many times the next day for lunch with a couple of boiled eggs for a complete meal.
Tangy Slaw
Ingredients
Instructions
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Whisk together the sauce ingredients, adding more salt to taste as this will depend on your mayonnaise.
Remove the woody stem and outer leaves of the cabbage, and slice into small pieces. Wash and slice the celery and grate the carrot. Cut it as chunky or fine as you want, I personally prefer a chunky slaw for added crunch.
Stir through the sauce and refrigerate until ready to serve. I find it usually is best eaten within the first few hours, otherwise the red cabbage and leak out its colour and you have pinkslaw!