I made this recipe a lot over the summer. We were grilling a lot of meat at my house, thanks to our newest addition to the family – our Daniel Boone Pellet Grill. Let me tell you, that thing is legit. You can grill, smoke, and even bake in it. Our oven has been out, so I’ve used it to bake cornbread, make granola, along with grilling and smoking all kinds of meat. We have honestly made some of the best meat I have ever had in that grill – like this amazing fall-apart brisket:
OOO BOY look at dat brisket. That smoke ring is the real deal, right?! This was one of my first adventures in smoking meats, and that thing came out SO good. I had no idea what I was doing, but for an amateur pit master I don’t think I did too bad!
Since then, my husband and I have made ribs, pulled pork, salmon steak, and chicken – among many other things like pizza and lasagna – in our pellet grill. This coleslaw was the perfect accompaniment to all of our adventures in BBQing. The sugar is swapped out with Swerve, or Erythritol, sweetener to make this version lower in carbs and sugar. This is ideal for diabetics, or people like me who are just looking to cut some carbs and sugar from their favorite foods. I love acidity in my foods, so I’ve engineered this coleslaw to be on the tart and tangy side. I’ve used minimal mayo in this recipe because I think mayo is sick nasty, but it is needed to give it that traditional slaw creaminess.
Man, looking back at these pictures of what we made over the summer is reminding me that grilling season is slowly coming to a close. The weather here in IL is still holding up pretty well. We’ve still got temps in the 80’s, but I can feel sweater weather creeping in. Soon it will be time for soup and chili recipes – but for now, I’m going to enjoy this summery coleslaw one last time!
🌻Christina
Tangy Keto Coleslaw
Ingredients
- 4 cups coleslaw mix (green cabbage, carrots, and red cabbage)
- 1 tbsp mayonaise
- 1/8 cup Swerve sweetner (powdered Erythritol)
- 1/2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tbsp pickle juice (optional) You know me, I had to make it weird!
- 1/4 tsp paprika
- 1/4 tsp Lawry's seasoning salt
- Pepper, to taste
Instructions
- Combine mayo, swerve, mustard, vinegar, and pickle juice (if using…which you should, because it's good!) in a large mixing bowl. Wisk to combine.
- Add paprika, Lawry's, and pepper. Wisk those bad boys into the flavor party.
- Dump your coleslaw into the bowl. Get a large spoon and stir until your dressing is completly absorbed into the mix.
- ENJOY! You can eat this right away…but I like to let it sit for 30 mins – 1 hour to let the coleslaw really absorb all the goodness.
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