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Indulge in a guilt-free version of your favorite coleslaw with this Cauliflower Vinegar Coleslaw recipe. A low carb spin on the traditional slaw, this recipe uses shredded cauliflower for a crunchy texture and a tangy apple cider vinegar dressing sweetened with an erythritol sugar substitute.
15 minutes
1 hour
Ingredients:
1 large head Cauliflower florets
1 cup Mayonnaise
2 tablespoons Apple cider vinegar
1 tablespoon Sugar substitute (e.g., erythritol)
2 teaspoons Dill weed
Pinch of each Salt
Black pepper
Instructions:
- Shred cauliflower into thin, bite-sized pieces using a food processor or grater. Place in a mixing bowl.
- Mix mayonnaise, apple cider vinegar, sugar substitute, dill weed, salt, and black pepper in a separate small bowl until well combined.
- Add the dressing to the shredded cauliflower and toss until evenly coated.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
