Serves 12 x ½ cup servings, that's under 2 net carbs per serving!
Nutrition for the full batch:
20 net carbs
92 grams fat
6.7 grams protein
Ingredients:
6 cups chopped cabbage
Half carrot grated
1 TBSP erythritol
1 tsp. Kosher salt
Toss the above ingredients in a large bowl and set a side.
Marinade Ingredients:
¼ cup white vinegar
1 tsp. yellow Mustard
1tsp. Celery seed
1 TBSP erythritol
¼ cup avocado oil
¼ cup mayonnaise
Directions:
In a small pot add the vinegar, mustard, celery seed and erythritol.
Bring to a boil while stirring and remove from the heat.
Stir in the avocado oil.
Mix the marinade with the coleslaw until well combined.
Chill in the fridge.
When ready to serve, mix in the mayonnaise.
Servings Suggestions and Notes:
Serve with pulled pork and all things BBQ.
Cover well and store in the fridge for up to 5 days.
Onions can be carby, so I have omitted the onions but if you like onions and they fit into your macros, add what you like.
You can make this with packaged coleslaw in a pinch but fresh chopped cabbage is best.
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