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.
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
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.