Method
Cabbage preparation: Finely shred the green and red cabbages using a sharp knife or mandoline for precision.
Vegetable combining: Peel and grate the carrot, then combine with the shredded cabbages in a large mixing bowl.
Dressing preparation: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, erythritol, celery seed, salt, and black pepper until the dressing is smooth and well emulsified. For keto-friendly Mayonnaise, find its recipe here.
Dressing application: Pour the dressing over the cabbage and carrot mixture, ensuring an even coating.
Mixing: Toss the ingredients thoroughly to combine, allowing the creamy dressing to envelop the vegetables.
Chilling: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, permitting the flavors to meld and the cabbage to soften slightly.
Final preparation: Before serving, give the coleslaw a final toss to refresh its texture and flavor.
Refrigerate: Store coleslaw salad in an airtight container in the refrigerator for up to 4-5 days. The salad may release some liquid over time, which is normal.
Freezing: Not recommended for freezing as the cabbage will lose its crisp texture and become watery when thawed.
