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 some time, I had been browsing on the internet a few days ago. Trying to find new, fascinating ideas, inspirational meals that I have never tested before, to impress my family with. Hunting for a long time but couldn’t discover lots of interesting things. Just before I wanted to give up on it, I came across this fabulous and easy dessert by luck at Suncakemom. It seemed so scrumptious on its photos, that called for quick actions.
It had been easy to imagine how it’s made, how it tastes and just how much boyfriend might like it. Actually, it is rather simple to impress the guy in terms of treats. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the page and simply followed the step-by-step instuctions which were combined with nice pictures of the operation. It just makes life much easier. I could suppose it is a slight effort to take snap shots down the middle of baking in the kitchen as you may will often have gross hands and so i highly appreciate the hard work she placed in for making this post .
With that said I am encouraged presenting my own, personal formulas in the same way. Many thanks for the thought.
I was fine tuning the original formula create it for the taste of my family. I must mention that it was a great success. They loved the taste, the structure and enjoyed having a sweet like this in the middle of a busy workweek. They ultimately requested lots more, many more. Thus the next occasion I am not going to commit the same miscalculation. I am likely to multiply the quantity .
This keto coleslaw 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.