Quick & easy low carb Coleslaw recipe made with no sugar and no mayo so you can feel good about this healthy option! Perfect for a Summer bbq as a side or as a topping on fish tacos. Keto, low carb, gluten free
Ah, Summer.
A time of bbq’s, late nights, pools, the beach.
At least that’s how it used to be before I graduated college and entered the 9-5 and started wondering how the heck people got anything done during Summer if they weren’t on Summer break?!
Maybe that’s a little dramatic but I’m always surprised, even five years after graduating, that I don’t still get Summer’s off to sit on a floaty in the pool.
New life mission: get a job that affords you the luxury of pool floating on a mid summer’s day.
In any case, at the very least, I can keep up some Summer traditions like the good ol’ bbq. I love bbq’s and so we have quite a few of them and then we attend some as well! So it’s always nice to have easy fall to recipes to make or bring.
Coleslaw is one of those dishes that is so classic you have to have a recipe in your back pocket so that you can pull it out when the need arises.
I like my coleslaw with a little bit of bite so I’m adding in jalapeno and a good amount of vinegar. If you’re not as into that, you can easily omit the jalapeno and scale back on the vinegar and it will still be delicious.
This coleslaw is great as a side dish but also on top of things, like sandwiches, tacos, grilled proteins, etc.
Low Carb Coleslaw
Description
Quick & easy low carb Coleslaw recipe made with no sugar and no mayo so you can feel good about this healthy option! Perfect for a Summer bbq as a side or as a topping on fish tacos. Keto, low carb, gluten free
Ingredients
- 1 8 oz. package Coleslaw mix
- 1/2 cup Sour Cream
- 1/3 cup Heavy Cream
- 1–3 tbsp Jalapeno (optional)
- 1/4 cup White Wine Vinegar
- 1/4 tsp dry mustard or 1/2 tbsp mustard
- 1 tbsp Everything spice (or a mix of garlic, onion, salt)
- freshly cracked black pepper
Instructions
- Mix sour cream, heavy cream, white wine vinegar and spices in a bowl. Add in coleslaw mix and mix to combine.
Notes
I like to let this sit in the fridge for 20 minutes before serving to let the flavors get to know each other. It’s even better if you wait a little longer than that! You can omit the jalapeno and scale back the vinegar if desired. If you’d rather use mayo, sub out the heavy cream for mayonnaise. It’ll be a little thicker so you might need to add a little water to thin it out some (or more vinegar, if desired)
Did you make this recipe?
I love seeing your pictures!
Tag @mincerepublic on Instagram or Facebook and #mincerepublic
Leave a Reply