▫ 4 cups shredded green cabbage ▫ 1 cup shredded purple cabbage (optional for color) ▫ ½ cup mayonnaise (sugar-free, keto-approved) ▫ 2 tablespoons apple cider vinegar ▫ 1 tablespoon Dijon mustard ▫ 1 teaspoon celery seeds ▫ ¼ teaspoon salt (to taste) ▫ ¼ teaspoon black pepper ▫ 1 tablespoon powdered erythritol or keto sweetener (optional)
1. Prepare the cabbage: Shred the cabbage using a sharp knife or a food processor. Transfer the cabbage to a large mixing bowl. 2. Make the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, pepper, and erythritol. 3. Combine: Pour the dressing over the cabbage and toss until the cabbage is evenly coated. 4. Chill: Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together. 5. Serve: Once chilled, give it a final toss and serve alongside your favorite keto dishes.
For the best-tasting coleslaw, give it plenty of time to chill—this is the key to allowing all the flavors to meld beautifully. Skipping this step often leads to a coleslaw that tastes a bit bland and lacks that creamy texture. A quick toss right before serving will ensure every bite is perfectly coated and flavorful.