Keto Slaw
Keeps for 3-4 days and is very healthy. you might be tempted to make your own mayo with this but it's probably better to use store bought as it stays 'intact' for longer - definately use home made though, for fresh slaw!
Servings: 4
Cost: £6
Ingredients
- Main Ingredients
- 400 g Total Cabbage approx. 300g White / 100g Red, finely shredded.
- 30 g Carrot grated.
- 10 g Salt any table salt.
- 100 g Full-Fat Mayonnaise
- Creamy Base
- 40 g Full-Fat Sour Cream
- 15 ml Apple Cider Vinegar.
- 7 g Dijon Mustard Acts as a binder to stop the mayo from splitting.
- 5 g Granulated Erythritol or Stevia
- 2 g Cracked Black Pepper omit extra salt, as the cabbage will have retained enough from the prep phase.
Storage Aid
- Kitchen Roll a piece laid over the top helps keep the slaw fresh when storing
Instructions
Prepare the main ingredients
- Place the shredded cabbage and carrot in a large colander over the sink.
- Toss thoroughly with the 10g of salt.
- Let it sit for 30 to 45 minutes. The salt will draw out the excess water that usually makes coleslaw soggy.
- Rinse very well with cold water to remove the salt.
- Dry completely: This is the most important part. Roll the veg in a clean tea towel or use a salad spinner. It must be bone-dry before the dressing hits it.
Prepare the stabalised Dressing
- Whisk: In a bowl, combine all dressing ingredients until completely smooth.
- Mix: Toss your bone-dry cabbage and carrot into the dressing. Coat every strand thoroughly.
- The "Onion Rule": Do not add spring onions to the main batch. They soften and lose flavor quickly. Instead, slice 20g of spring onions and keep them in a small separate container or baggie to sprinkle on top just before serving.
Storage
- Container: Transfer the slaw to a glass or airtight plastic container.
- The Paper Towel Trick: Lay a folded piece of kitchen roll over the top of the slaw before closing the lid. This catches any remaining condensation.