This low carb, full fat slaw is so quick and easy to make. It is the perfect side for BBQ meats, used as a gluten free burger relish or even to accompany freshly roasted chicken!
The key to making the perfect slaw is to slice the cabbage as finely as possible and ensure an even coating of the dressing.
The sour cream and mayonnaise creates a beautifully rich and creamy base offset by the tang of apple cider vinegar and hot mustard. Once you have created your creamy dressing, you can always adjust the seasonings below to your own personal taste or experiment with alternative low carb vegetables.
Servings and Prep Time
Serves 4
Time: 10 minutes
Ingredients
- 2 cups of finely sliced red cabbage
- 2 cups of finely sliced white cabbage
- ½ a red onion, finely diced
- ½ cup sour cream
- ½ cup sugar free mayonnaise
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1 teaspoon celery salt
- 1 teaspoon ground cumin
- ¼ teaspoon of black pepper
- A good pinch of sea salt
You will need:
- Two mixing bowls
Method
Add the red cabbage, white cabbage and red onion to a large mixing bowl and place to one side.
In a separate bowl, add the apple cider vinegar, sour cream, mayonnaise, mustard, celery salt, cumin, salt and pepper. Mix together thoroughly to combine all ingredients.
Add the cabbage and onion mixture to the dressing and stir to combine, ensuring the cabbage and onion is evenly coated in the mixture.
Serve with salad or as an accompaniment to meat.
Store in the fridge in an airtight container.
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