• Krista Smith, FNTP

Low Carb Fiesta Coleslaw



I've been on somewhat of a cabbage kick lately. Limes have sounded good too, so I've been buying them more often. Must be spring!


This twist on a traditional coleslaw came together after seeing what I had left in the fridge. The cilantro was a few days from needing to be eaten and I had half a bag of cabbage left. Hmmmm...so I mixed up a few ingredients and (luckily) it turned out amazing, especially paired with leftover pulled pork carnitas from the night before.


This can be made vegan if you use vegan mayo. :)

Low Carb Fiesta Coleslaw

By Krista Smith, NTP

Serves 1


Keto, low carb, ovo-vegetarian, vegan


Ingredients:

1 C shredded green cabbage

2T cilantro leaves

1T green onion, minced

1.5T avocado oil mayonnaise*

Juice of ½ lime

1 tsp apple cider vinegar

Sprinkle of onion powder

Pepper to taste

Pinch of salt

½ medium avocado, chopped


Directions:

Combine the cabbage, cilantro and green onion in a medium bowl. In a small bowl, combine the mayo, lime juice, vinegar, onion powder, salt and pepper. Pour over the cabbage and toss until well coated. Top with avocado when ready to serve.

*Use vegan mayo for vegan option

Great as a side dish, with fish, chicken or pork.

Palmdale, CA

info@your180health.com

661.400-8220

Krista Smith
  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon

Nutritional Therapy Practitioner

Disclaimer

The Information on this website is for informational purposes only and not to be considered as medical advice. This information is not intended to diagnose, prescribe, treat, or cure any medical condition. Statements should not be taken as a substitute for medical advice from a licensed physician. It is recommended to consult with your physician before implementing any dietary or lifestyle changes. In using this website you accept the terms and conditions of this disclaimer.

© 2020 Your180Health