Naturally keto coleslaw salad that doesn’t need extra effort to be tasty and healthy. Well, we have to make our own mayo but homemade is always better.
As I currently have a little time, I was surfing on the web last week. On the lookout for new, intriguing ideas, inspirational recipes that I have never tasted before, to treat my family with. Searching for quite some time unfortunately could not come across any interesting things. Right before I wanted to give up on it, I found this fabulous and easy treat simply by luck over Suncakemom. The dessert looked so fabulous on its photo, it required quick actions.
It had been not difficult to imagine how it is made, its taste and just how much my hubby will love it. Actually, it is rather easy to keep happy the guy when it comes to cakes. Anyways, I went to the website and followed the detailed instuctions which were coupled with great shots of the task. It really makes life much simpler. I could imagine that it’s a slight effort to shoot photographs down the middle of cooking in the kitchen because you usually have sticky hands and so i pretty appreciate the hard work she placed in for making this post .
With that said I am inspired to present my personal recipe similarly. Thanks for the idea.
I was fine tuning the main formula to make it for the taste of my family. Need to tell you it turned out a terrific success. They enjoyed the flavour, the consistency and loved having a sweet such as this in the middle of a busy week. They quite simply requested lots more, more and more. Hence the next occasion I’m not going to commit the same miscalculation. I am going to multiply the volume to make them happy.
This keto coleslaw recipe recipe was provided to us by SunCakeMom
Shred the cabbage and all the other vegetables to thin stripes
Make the mayonnaise or the vinaigrette. Vinaigrette is just whisking together the ingredients until we get a homogeneous mixture while mayonnaise can be a little bit trickier. If anytime in doubt, just check out how to make mayonnaise in the KnowledgeBase.
Mix together the sliced cabbage, carrot and the mayo or vinaigrette.
Mix in all the optional vegetables as well and place them in the fridge until serving.
It’s ready to be served immediately but as cabbage always tastes better the day after, it is recommended to let it sit at least a couple of hours while salt and acid does their jobs.