This keto coleslaw, with an amazing garlic dressing, has been a staple in our household since the 1970s when my mom discovered the Cabbagetown Cafe Cookbook. This version was modified by my mom in her kitchen and I have further reduced a few of the carbs here and there to make it keto diet-compatible. This keto coleslaw is great on its own. It is great as a side to meat dishes. I love it on sandwiches, such as pulled pork or sloppy joes. This is a good one, guys!
You know I love “the big salads” and ate really giant versions of salads to lose over 140 pounds but I find this one is a little harder to eat in that quantity, perhaps because of the garlic or because of the added texture of red cabbage. Regardless, this is a memorable one. As a tip, the salad will stay nice in the refrigerator for at least 5 days if it has no dressing in it. Add the dressing when you are ready to eat the salad. An exception is if you are packing it for lunch. I would mix it up at home to save on the fuss and mess later.
This is our go-to for a delicious keto coleslaw with red cabbage and garlic dressing.
Amanda Rose, Ph.D. lives in the Giant Sequoia National Monument with her husband and two sons. She founded the Eat Like A Bear website to support the awesomely inspiring community on Facebook, Eat Like A Bear!
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