Keto Cheese Slaw
⏱ Prep: 15 min🍳 Cook: N/A✅ Ready: 15 min
495
Calories
5.3g
Net Carbs
11.8g
Protein
47g
Fat
⏱ Prep: 15 min🔥 Cook: 0 min⏰ Ready: 15 min
How to Make It
Step 1
Thinly shred the red cabbage and Brussels sprouts, slice the red onion, and grate the cheese. To a medium-sized mixing bowl, add the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, powdered erythritol, salt, black pepper, and white cheddar cheese. Whisk until creamy and well combined.
Step 2
Add in the shredded red cabbage and red onion. Toss together until well combined, and the vegetables are well coated in the creamy sauce. Taste and adjust the seasoning to your liking.
Step 3
Cover with plastic wrap and transfer to the refrigerator to chill for about 1 hour. Serve in a side bowl and garnish with more shredded cheese and chopped parsley. Enjoy.
Ingredients
- Brussels sprouts, raw – 100 g
- Cabbage, red, raw – 100 g
- Red onion – 0.25 medium – 2 1/2″ diameter
- Mayonnaise – 0.75 cup
- Sour cream – 0.33 cup
- Dijon mustard – 1 tbsp
- Apple cider vinegar – 2 tbsp
- Powdered Erythritol (Icing Sugar) – 2 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- White Sharp Cheddar Cheese – 150 g
- Parsley – 1 tbsp, chopped
- Lemon – 2 wedge – 1/8 of medium