A recipe for a low carb BLT inspired coleslaw. Makes a great keto friendly side dish, or addition to a potluck or party, this recipe is easily scaled, and can be made ahead to save time.
Lay the bacon out on a foil lined baking sheet and place in oven at 400°F [205°C] for 15-20 minutes until crispy and golden brown
While the bacon is in the oven, fill a medium sized pot with water and bring to a boil over high heat. Once boiling carefully place eggs in water for 12 minutes, then immediately place eggs in ice cold water until cool
To prepare dressing, add mayo, mustard, vinegar, lemon juice, garlic powder, parsley, salt and pepper, to a mixing bowl and combine well
Shred cabbage with a knife or food processor as outlined in the post above. Crumble bacon, slice eggs with a knife or an egg slicer, and tomatoes and add to the bowl with the cabbage and toss to combine.
Add desired amount of dressing and toss lightly. Any extra dressing can be stored in the fridge for later use as a dip or dressing.
Serve as a side to your favourite low carb dinner recipe, as a crunchy snack, or at potlucks and picnics
Notes
Store bought coleslaw dressing can be used in place of homemade dressing
See post above for make ahead tips, you can make this days in advance
This recipe can also be made in less than 15 minutes if bacon and eggs are cooked ahead of time
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!