Independence Day arrives next week and if you are looking for a healthy side dish to bring to the festivities, look no further. I love all varieties of slaw; mayo based, vinegar style and this recipe is a unique combination of the two. It also, includes bacon and who doesn’t love that?
This coleslaw is a play on a loaded baked potato, but keto style. (So we swap the potato for cabbage). It’s a little tangy and of course it’s satisfying. Toss it in a bowl and serve it with your burgers and hotdogs.
Loaded Coleslaw- (Adapted from the blog Perfect Keto)
3-4 pieces bacon
1/3 cup mayonnaise
1 tbsp dijon mustard
2 tablespoons apple cider vinegar
Salt to taste
Pepper to taste
Celery seed to taste
1/2 cup cheddar cheese
16 oz coleslaw mix
3 tablespoons green onions (chopped)
1. Add bacon to a pan and cook until crispy. Remove from pan and let cool. Chop.
2. Add mayo, mustard, salt, pepper, and apple cider vinegar to a small bowl. Stir.
3. Add cabbage slaw mix, cheddar cheese, and green onion to a large bowl. Stir in dressing and give a good toss. Sprinkle with celery seed and serve right away. You may garnish with additional green onions.
*refrigerate any leftovers
I placed the coleslaw in festive baking cups to create cute single sized servings. Feel free to do this and place the cups on a tray for easy grab and go. I like this idea for busy BBQ’s because it allows people to serve themselves quickly and enjoy one another’s company. Isn’t that the point of celebrating occasions?
Thank for reading! xo