Creamy Slaw Recipes Recipe To Lose Weight

BROCCOLI SLAW - WEIGHT LOSS SURGERY RECIPE

Steps:

• Bring a large pot of water, plus 1 teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on desired texture. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.
• Combine broccoli florets, almonds, and chopped onion in a large serving bowl. In a separate bowl, whisk together mayonnaise and cider vinegar. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE

Steps:

• Use a hand peeler to peel the skin off of the carrot.
• Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
• When that's grated, transfer the shredded carrot to a large bowl, and set aside.
• Now cut the stem off of the cabbage, and cut it in half.
• At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
• Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
• Add the broccoli slaw if you're using it.
• Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
• Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
• Store in an air-tight container for up to several days.

CREAMY SKINNY COLESLAW RECIPE

Steps:

• In a large mixing bowl, combine Greek yogurt, vinegar, lemon juice, sugar, celery seed, salt and pepper. Whisk until a dressing forms.
• Add coleslaw mix, red onion, and green onions. Toss to combine, making sure all the coleslaw is coated.
• Cover and refrigerate for at least 1 hour before serving. Taste and adjust salt and pepper seasoning.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.