Coleslaw. It just brings visions of summer, barbecues and in our house, hamburgers. And that’s exactly what’s happening tonight . Shortly I’ll be turning my Keto Mammoth Meatloaf into patties for barbecuing (or perhaps in the frying pan, we will see if the sunshine holds out) and what better to go with them then some ‘slaw?
I have the perfect dressing for my favorite broccoli salad (I’ll share soon) and this one is incredibly similar – they are both mayo based and incredibly simple. Like so simple you’ll wonder why you wasted money on coleslaw dressing all this time. Really.
1 cup of mayonnaise (not Miracle Whip, Mayo. High fat if you are following a Keto diet)
2 Tbsp Splenda (granular) or sweetener of choice
2 Tbsp cider vinegar
2 Tsp black pepper or to taste
1/2 Tsp salt (My preference is sea salt or pink Himalayan, use what you have handy)
1/4 Tsp dry mustard
1/8 Tsp celery seed
- Whisk together ingredients.
- Toss with coleslaw of choice
- Refrigerate at least four hours.
- Toss well before serving