Ingredients
Units
Scale
- 2 tbsp apple cider vinegar
- 2 tbsp mayonnaise
- 2 tbsp mustard
- 1 tbsp BBQ Sauce (you could also try Whole30 ketchup, date paste, honey, maple syrup, or feel free to omit)
- 1/2 cup diced dill pickles (or use 1/4 cup dill relish)
- 12-16 oz shredded cabbage
- 16 oz cooked meat (pork, chicken or cooked ground turkey)
- salt and pepper to taste.
Instructions
- Place apple cider vinegar, mayo, mustard, BBQ sauce and diced pickles in a medium mason jar. Place lid on the jar and shake until all ingredients have blended. If the mixture seems too thick, add 1 tbsp of almond milk.
- Place shredded cabbage in a large bowl. Add mustard vinaigrette and toss to coat. Set in the fridge until ready to serve.
- When ready to serve, heat leftover meat in the toaster oven on the highest setting for 3-5 minutes or until starting to brown and heated through.
- Divide among bowls and top with meat.
Notes
- This salad is best when made a couple of hours ahead of time to allow flavours to blend.
- You can serve this coleslaw as a side dish by not adding any meat.
- Feel free to use any barbecue sauce or sweetener.
- Without any meat, this coleslaw is only 33 calories per serving of which 2.8 g is fat, 1.0 g net carbs and 0.4 g of protein.
- Prep Time: 5 minutes
- Category: Main Meals, Salad
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 serving of slaw and 3 oz of pulled pork
- Calories: 172
- Fat: 11.5 g
- Carbohydrates: 2 g
- Protein: 14.3 g
