Creamy Dill Coleslaw

Coleslaw is one of my quick go-to healthy dishes when I’m short on time or preparing food for multiple people. This low-carb, keto & paleo friendly dish is packed with nutrients that are detoxifying and waistline loving.

The trick to this quick dish is using a food processor. You literally throw all your ingredients in and process until everything is finely chopped and well combined.

There’s a lot of room for creativity with coleslaw making it a fun dish to prepare. Feel free to use different veggies, herbs and spices. Also, if you don’t have a healthy source of mayo, I recommend replacing mayo with 1/2 an avocado or full fat yogurt/kefir.

Serve this dish with Sloppy Joes with Sweet Potato “Buns”, Low-Carb Burger Salad OR make it into a quick and healthy lunch by mixing in a can of wild tuna, salmon or sardines.

Creamy Dill Coleslaw

INGREDIENTS: (serves 2-3)

1/2 head savoy cabbage

2 large carrots

4 sprigs fresh dill

1 green onion

1 small garlic clove

2 tbsp lemon juice

1 heaping tbsp avocado oil mayo

1/4 tsp sea salt

1/4 tsp black pepper

INSTRUCTIONS:

1. Chop cabbage, carrots and green onion into large chunks.

2. Place all ingredients into a food processor.

3. Process until vegetables are finely chopped and ingredients are well combined.

4. Eat right away or store in an airtight container in the fridge and use within 4 days.

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