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Recipe: Sassy Beet Coleslaw

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PRETTY IN PINK

PRETTY IN PINK

This really is the actual color of the coleslaw. No crazy post processing effects here. Thanks to the beets, you get a SASSY PINK beet coleslaw!
That is delicious as well as pretty. ^_^

This recipe takes no time at all if you have a food processor with slice/chop blades.

Part of what helps keep this recipe low carb is using full fat labneh. If you don’t have a middle eastern market near you, you can substitute with Greek yogurt. I personally prefer the taste of labne over Greek yogurt (it’s thicker).

I roasted my beets ahead of time and had them stored in the freezer. Trust me on this one – do not try to ‘shred’ the beets in the food processor. You will get a gloopy mess. So I cubed them by hand.

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Sassy Beet Coleslaw

A sassy beet coleslaw that is pretty in pink
Prep Time25 minutes
Total Time25 minutes

Ingredients

  • 1 head Cabbage
  • 6 Small Carrots,
  • 3 Beets or raw, if you prefer
  • 0.5 cups Labneh
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Ponzu Sauce
  • 8 drops Stevia

Instructions

  • Shred the cabbage and carrots (I used the chop blade for the cabbage and shred blade for the carrots)
  • Manually cut/CUBE the beets (do not try to shred in the food processor!)
  • Lightly mix the cabbage, carrots and beets together in a large bowl
  • Mix the rest of the ingredients in a seperate bowl
  • Pour mix over vegetables and gently mix together.

beet coleslaw

Makes 8 cups of slaw. Serving size 1/2 cup -3 net carbs.

I know, that is a lot of slaw. So feel free to halve the ingredients if you don’t want to eat slaw for a week. You can add the recipe on MyFitnessPal to track it.

Items used to make this meal:


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