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I have to be honest, guys. I’ve hardly had any time for cooking this past weekend. I mentioned in last week’s low carb chili recipe post that we have some home projects I’m trying to get done before the baby comes, so we’ve been totally focusing on that. The latest one turned out to be a bit of a fiasco and inadvertently consumed most of our weekend. As a result, dinner was a last-minute ordeal. I pulled some ready-to-go coconut chicken tenders out of the freezer and whipped up my favorite five-minute salad recipe – paleo, low carb coleslaw.
Before I get to the paleo coleslaw recipe, I have to vent about this weekend’s craziness. What was supposed to be a couple-hour project somehow kept growing and growing…
It all started a few weeks ago, when I decided to convert our formal dining room into a playroom with white furniture and a contrast wall. We bought a miniature kids’ table, modern white ottomans, some white cubes and storage closets with glass doors.
There was just one problem. The modular closets I fell in love with had dark brown trim around the glass doors, which wouldn’t go with the rest of the white furniture. After much hesitation, my husband and I decided we were going to paint the trim white.
This was our first project resembling this in any way, and my husband warned me it was a bad idea. I’m a stubborn one, though. And I love arts and crafts, so this couldn’t be too different, right? The trim was only about half an inch wide. How hard could it be? (Ha. Ha.)
At this point I feel like I might as well just start rattling off the things that went wrong. Covering the glass to protect it took for-ev-er. We ran out of the special painter’s tape with plastic attached. (Back to the store we went.) When we finally started painting, getting the spray nozzle to apply evenly turned out to be a challenge. One nozzle sprayed in uneven bursts, and the coats were so thin we would have needed like 20 of them. Another applied the coat too thick, resulting in a few runs. After starting out with matte paint, we figured out that it was better to cover it with a satin finish instead. (Back to the store we went.)
Worst of all, we didn’t anticipate how badly the house would start to smell of spray paint – when it was 16 degrees Fahrenheit outside! Even though we did the work in the basement, the furnace circulated the fumes throughout the entire house. I don’t know what we were thinking. We had no choice but to open nearly all the windows, turn on the gas fireplace, and walk around with our coats on.
Needless to say, this project didn’t exactly go as planned. The doors are still drying in the basement, but at least so far the end results do look good – even if it did take so much more effort than I’d envisioned.
So, like I said, dinner consisted of chicken from the freezer and this creamy, low carb coleslaw. Speaking of which, how have I not shared it with you guys yet? I’ve probably made it a gazillion times. And, it’s the easiest low carb salad ever.
Since it literally takes five minutes to make, this low carb coleslaw recipe is my go-to for so many occasions. A quick side to accompany a weeknight dinner? Definitely. A crowd pleasing addition to the spread when hosting company? Oh, yes. A work week staple to prep over the weekend? Totally. A perfect solution when you’ve spent all day dealing with a house project and suddenly realize you have nothing to serve with your chicken for dinner? Well, apparently. (Now I know.)
This paleo coleslaw does taste best if you make it in advance. Fortunately, it keeps extremely well – even for multiple days – so you don’t have to time it too precisely.
Even if you’re in a pinch and realize you have no side dish for dinner, you can make it work. Just throw together this low carb coleslaw before preparing your main dish. Stick it in the fridge and it should be good enough by the time the rest of your dinner is ready.
More Low Carb Recipes To Love
Paleo Low Carb Coleslaw (Sugar-free, Gluten-free) - 5 Ingredients
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- Place the shredded coleslaw mix into a large bowl. Set aside.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
- Stir the dressing into the shredded coleslaw mix and toss to coat.
- If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.
Use powdered sweetener for smoother dressing. If you prefer to avoid erythritol for stricter paleo, any other sweetener like coconut sugar will also work.
Serving size: 3/4 cup
Video Showing How To Make Keto Coleslaw:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Keto Coleslaw!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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