Coleslaw
This low carb coleslaw has a vinegar base but also avocado for creaminess!
350 grams shredded tricolor cabbage
60 grams avocado, mashed
62 grams apple cider vinegar
4 grams celery seed
6 grams fine sea or pink salt
6 grams ground black pepper
In a small bowl, whisk together the mashed avocado, apple cider vinegar, and celery seed. Season with sea salt and black pepper to taste.
Stir the dressing into the shredded coleslaw mix and toss to coat.
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.
Makes 6 servings.
Per serving
Protein 1.1 grams
Total Carbs 5.3 grams
Net Carbs 2.9 grams
Fat 1.7 grams
Coleslaw
This low carb coleslaw has a vinegar base but also avocado for creaminess!
Ingredients
350 grams shredded tricolor cabbage
60 grams avocado, mashed
62 grams apple cider vinegar
4 grams celery seed
6 grams fine sea or pink salt
6 grams ground black pepper
Instructions
In a small bowl, whisk together the mashed avocado, apple cider vinegar, and celery seed. Season with sea salt and black pepper to taste.
Stir the dressing into the shredded coleslaw mix and toss to coat.
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.
Notes
Makes 6 servings.
Per serving
Protein 1.1 grams
Total Carbs 5.3 grams
Net Carbs 2.9 grams
Fat 1.7 grams
Nutrition
- Serving Size: 6 servings
- Fat: 1.7
- Carbohydrates: 5.3
- Protein: 1.1
