BLT Coleslaw
Ingredients
- 5 slices bacon cut into 1/2 inch pieces
- 1/4 cup yellow onion chopped (or green onions)
- 1 jalapeño pepper seeded and sliced (optional) (up to 3 peppers, depending on desired heat)
- 1 cup bacon mayo or mayo
- 1/4 cup coconut vinegar (or apple cider vinegar)
- 2 tablespoons Natural Sweetener (or 1 drop stevia glycerite)
- 5 cups shredded cabbage (about 1 large head)
- 1 large tomato yellow, chopped (or 6 yellow cherry tomatoes, halved or quartered)
Instructions
- In a large skillet, fry the bacon, onion, and jalapeños, if using, for about 5 minutes, or until bacon is crisp and the onion is browned. Remove the bacon mixture from the pan with a slotted spoon and reserve the bacon fat.
- In a medium-sized bowl, combine the bacon mayo, vinegar, natural sweetener, and 1/4 cup of the reserved bacon fat. Stir well to combined.
- Place the cabbage, chopped tomato, and bacon and onion mixture in a large bowl. Pour the bacon mayo mixture over it and stir until well coated. Cover and chill for at least 20 minutes and serve.
Notes
Find this recipe in The Ketogenic Cookbook.
Nutrition
Calories: 258 | Fat: 20.7g | Protein: 5.5g | Carbohydrates: 14.4g | Fiber: 1.7g | P:E Ratio: 0.2