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 recently have a little time, I had been searching on the internet last week. In search of fresh, exciting ideas, inspirational recipes that I have never tasted before, to treat my loved ones with. Looking for a long time yet couldn’t find any interesting things. Right before I thought to give up on it, I ran across this scrumptious and easy dessert simply by chance. It seemed so fabulous on its photos, that called for urgent actions.
It was simple enough to imagine just how it’s created, how it tastes and how much my hubby is going to love it. Actually, it is extremely easy to keep happy him when it comes to puddings. Yes, I am a blessed one. Or maybe he is.Anyhow, I went to the site: Suncakemom and followed the simple instuctions that were accompanied by impressive graphics of the method. It just makes life rather easy. I could suppose it’s a slight inconvenience to shoot photographs in the middle of baking in the kitchen as you typically have sticky hands so that i seriously appreciate the commitment she put in to make this blogpost .
With that said I am empowered to present my own, personal dishes in a similar fashion. Many thanks for the idea.
I had been fine tuning the main mixture to make it for the taste of my loved ones. I can mention it had been an awesome success. They loved the flavour, the consistency and loved getting a sweet such as this in the middle of a busy workweek. They ultimately wanted more, many more. Hence next time I’m not going to commit the same mistake. I’m likely to multiply the volume .
keto coleslaw recipe was first invented 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.