This is another staple in my fridge. Doing keto and fasting when mealtime comes around I’m looking for things ready to go so I can eat as quick as possible. Having food like coleslaw ready makes life so much easier. Its delicious and satisfying. You will see me add this too many dishes I will be posting. By using my avocado oil mayo (recipe in earlier post) you will have yourself an unprocessed meal.
Coleslaw
Course: SideCuisine: U.S.ADifficulty: Beginner1 serve
100
gramsPrep time
30
minutesCalories
86
kcalIngredients
300g finely slice (shaved) red cabbage
180g finely sliced Celery
200g finely slice (shaved) Brussel Sprouts
200g julienne Carrot
100 mls apple cider Vinegar
1 TSP Salt
3 TBS homemade avocado oil Mayo
Directions
- Use a mandoline slicer or sharp knife to shave the red cabbage and Brussel sprouts
- Use a mondoline slicer or sharp knife to julienne carrots
- with a sharp knife finely slice celery
- Place all the veg into a mixing bowl with the apple cider vinegar and 1 tea spoon of salt and mix well to coat all the veg in vinegar and salt let it marinate for 30 minutes.
- Into a strainer allow to drain. Give it a good toss in the strainer to strain away any excess liquid
- Add 3 table spoons of homemade avocado oil Mayo. Feel free to add more or less to suit your personal taste or needs.
- Transfer into an airtight container and keep refrigerated. Will last up to 1 week
- Serve it on the side of any meal.
Recipe Video
Notes
- When draining off excess liquid do this well as the mayo won’t stick to the salad and will become watery.
- Homemade avocado oil mayo recipe is on an earlier post. I recommend making it and keeping it in your fridge. Be mindful that this recipe uses whole raw egg mayo and needs to be kept refrigerated in an airtight container and use only clean utensils when serving.
- Use store bought mayo if you don’t have your own
