This creamy low-carb coleslaw combines a crisp cabbage mix with a tangy avocado-oil mayonnaise dressing. Give it at least two hours in the refrigerator so the flavors can come together before serving.
Ingredients
- 1 14-ounce bag coleslaw mix
- 2 scallions, green and white portions thinly sliced, or 1/4 small onion, finely grated
- 1/3 cup white-wine vinegar or apple-cider vinegar
- 1 cup avocado-oil mayonnaise
- 1 tablespoon granular Swerve or a few drops of stevia glycerite, adjusted to taste
- 1 tablespoon Dijon mustard
- 2 teaspoons celery seed
- Salt and pepper, to taste
Directions
- Place the coleslaw mix and scallions or onion in a large bowl.
- In a separate bowl, whisk together the vinegar, mayonnaise, sweetener, Dijon mustard, celery seed, salt and pepper.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate for at least 2 hours before serving.
Storage
Refrigerate in a covered container for up to 3 days.
