Low Carb Buffalo Crack Slaw
Coleslaw is a staple side dish for most meals. This homemade coleslaw recipe is truly unlike any other. Just one bite of this Low Carb Buffalo Crack Slaw recipe from our test kitchen, and you'll know exactly how this recipe got its name! If you're wondering how to make coleslaw, then this is the perfect recipe for you. You can make this addicting recipe for every potluck you go to all year. Your family will start to request it for every meal because it's just that delicious. This recipe for coleslaw is something to save and pass on to your grandkids so they can enjoy it for years to come.
NotesNutritional Information:
Serving size: 207 g
Calories: 385
Total fat: 39.2 g
Saturated fat: 20.8 g
Total Carbohydrates: 10.2 g
Dietary Fiber: 3.9 g
Sugars 5.4 g
Protein 3.1 g
Serves4
Preparation Time20 min
Chilling Time20 min
Ingredients
- Coconut Paleo Mayonnaise
- 2 egg yolks
- 3 teaspoon lemon juice
- 1/2 cup olive oil
- 1/2 cup coconut oil
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- Coleslaw
- 1 head green cabbage, finely shredded*
- 1 large carrot, finely shredded*
- *or you can purchase 2-8 ounce packages of coleslaw mix
- 1/2 yellow bell pepper, diced
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- Buffalo Ranch Sauce
- 1/4 cup homemade Mayonnaise
- 1/4 cup coconut milk
- 1 teaspoon garlic, minced
- 2 teaspoon fresh dill, minced
- 2 teaspoon fresh chives, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon hot cayenne pepper sauce
- sea salt and pepper to taste
Instructions
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Combine the cabbage and carrots or coleslaw mix into a large bowl. Add the bell pepper.
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Prepare the buffalo ranch sauce by whisking all of the ingredients together.
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Add the ranch sauce to the bowl of the cabbage mixture. Toss until well combined.
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Refrigerate for 1 hour or longer.