Mom's Coleslaw

For dinner this evening I'm making my sons's favorite chicken. I take raw chicken breast (or breast strips), dust it with coconut flour, dunk in egg, roll it in crushed pork rinds (seasoning each step, of course), and finish it off by either deep frying it or pan frying to get a crispy crust and completing the cooking in the oven. I will likely pan fry and finish in the oven this evening, because I don't have the oil for my deep fryer right now. And yes, I will post the recipe this evening when I can get some decent step-by-step pics of the process for you.

As a side dish I'm making coleslaw. My favorite coleslaw in the universe is from Gator's Dockside- a local wing joint. It's a sweet, mayo-and-vinegar based slaw with sweetened dried cranberries mixed in. It's absolutely delicious but, as I'm sure you can imagine, completely off limits on keto. Even if I used stevia or erythritol to sweeten the dressing the cranberries would still do me in carb-wise. So I'm going another route and making my mom's coleslaw recipe. It's quick, easy, savory, and very tasty. 

Here's how you make it:

Step one- Gather your supplies.

Step two- Dump a 16-oz bag of tricolor slaw mix in a bowl with a lid, then measure out your 1/2 c mayo and dump that on top.

Step three- Measure out your 2 tsp mustard, dump that on top.

Step four- chop your onion.

Step five- measure out your onion and dump that on top. I only use 2 tbsp because onion is very carb heavy, and you really don't need a lot to get a good flavor. You can use more or less, to your own taste, but be aware that increasing the onion will increase the carb count.

Step six- liberally salt and pepper this bad boy.

Step seven- mix to perfection. Make sure you really mix it to get every bit of mayo goodness distributed throughout the dish. No one likes getting that little bit of slaw at the bottom that didn't quite make it into the dressing, so really go to town.

And the finished product:

You can eat it from here, but I recommend covering it and letting it chill in the fridge for at least a few hours to let those flavors meld. The exact recipe is below:

Mom's Coleslaw

Ingredients:

1 (16-oz bag) tricolor coleslaw mix

1/2 cup zero carb, full fat mayonnaise (check your jar because some of them do have carbs)

2 tsp yellow mustard

2 tbsp finely chopped yellow onion

Salt and pepper, to taste

Directions:

1. Open bag of slaw, dump into a bowl with a lid.

2. Measure out mayo and mustard, dump into bowl with slaw.

3. Chop onion, measure out and dump into bowl with slaw.

4. Salt and pepper that sucker, then mix until well combined. 

5. Stuff your face or, alternatively, you can cover and chill it in the fridge for several hours. It tastes better the longer it sits in the fridge, so I recommend the latter unless you absolutely must have the slaw Right. Now.

Generously serves 5

184 calories, 19.28g fat, 5.83g total carbs, 2.2g fiber, 1.16g protein, NET CARBS 3.63 g*

* calculations come from Fatsecret.com

I have found their recipe feature to be pretty accurate for calculating nutrition info in my recipes, but be aware that different programs always come out a bit differently. The only true way to measure this stuff is to send your dish to a lab, which is not happening because: reality.