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Keto Coleslaw – Easy to mix up recipe


One thing we often like to make in our
keto household is coleslaw. Traditional coleslaw often contains sugar
and can be very sweet, but it’s very easy to make a keto friendly version of coleslaw
I have a nice basic recipe that’s great for mixing things up and changing it
around depending on what you’re having with it. What you need for this is a
pound of coleslaw so this is about half a kilo. And coleslaw is just green
cabbage, carrots, and red cabbage or you can just use cabbage. I’m going the easy route here and using a pre-cut mix, but you can definitely just shred your
own cabbage just use the cabbage, use a mix or whatever. It’s up to you. For the
basic of this for the one-pound I would use half a cup of sour cream and about
quarter cup of mayo. Make sure you use a really good quality Mayo. I really like
this one which is made with avocado oil, but the main thing you want to make sure
it does not have any added sugar in it. For a basic coleslaw that would go with
anything really I add usually a tablespoon of Dijon, a couple splashes of
some kind of hot sauce and salt and pepper and that’s it, but there’s so many
options you can do. For instance you can add Sriracha, some Sambal oelek, you know chili paste, you can even chop up some olives. Today I am going to be
grilling some Mexican flavored skirt steak so I am going to add a little tiny
bit of lime juice, some hot jalapeno slices that I’m gonna chop, and I’m also
going to add a little bit of cilantro and scallions, salt and pepper. I think I
might add a little bit of chili. some cumin. whatever seems to come to mind at
the time. But this is very basic so all you need is a pound of coleslaw, half a
cup of sour cream, quarter cup of mayo, salt pepper and then you can pretty much
decide the flavors on your own depending what you’re cooking. Add half a cup of
sour cream to your bowl. Then add add quarter cup of mayo, then add black
pepper and salt. I find it pretty important to add salt because the
tanginess and the sourness of the sour cream really requires a little bit of
salt in there. After you add a salt and pepper this is where you can really
change the flavors so if you want to go to regular flavored coleslaw do about
a tablespoon of Dijon mustard and a few splashes of hot sauce is usually a good
idea too. Since I’m making a Mexican themed dinner, I’m adding 1/4 cup of
diced canned jalapeno slices, and then I’m adding about 2 stalks of chopped green onion. Then add about a handful of chopped fresh cilantro and I’m going to add a light dusting of cumin powder and also a small sprinkle of chili powder, and remember now, this is a very versatile
recipe, you can mix and match and come up with whatever flavor that fits whatever
you’re cooking, so this coleslaw can really become whatever you needed to
become. You couldt make it as plain as you want or you can make it as
complicated as you want, it’s up to you. Then after you wash and drain your
coleslaw mix, add it to a bowl and really combine everything together. After
everything is mixed well together you can do to a taste test to see if you need any more black pepper or salt and I’m gonna add a little tiny bit of lime. You don’t
want to do too much because the sour cream in itself it’s quite sour. When I
have the flavor profile how I like it I’m gonna put a lid on this or a plastic
if you don’t have one and I’m gonna leave it in the fridge for at least 20
minutes to a half hour so the flavors can really develop. Our coleslaw has now sat for about 25 minutes, the flavors are nice and developed. So we can go ahead and add
it to our plate of protein and fat we have here. I just made a very simple skirt
steak with Mexican flavors by marinating it in some avocado oil, lime juice, cumin,
dried cilantro, salt and pepper, and chili pepper. And then I just added a half
an avocado for extra fat. And here’s our final dish all ready to eat. Hope you like it!

Randall Smitham

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