MKK - Michele's Keto Kitchen
1 Coleslaw 4 Ways - Cheddar & Peanuts
Rated 5.0 stars by 1 users
Category
Servings
4 - 6
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Michele Cooper
Coleslaw, basically you can use any, what we call 'Fridge Gravel' - low carb vegetables. But in order to work out the macros, these are the ingredients that I love to use. But anything goes :-)
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Once you've done the base recipe you just add these 2 ingredients, from the list below
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And here's the links to all the other Coleslaw recipes :-)
Coleslaw Base - LIVE
Stilton & Walnut - LIVE
Basil, Sundried Tomatoes & Feta - LIVE
Caeser Coleslaw - not live yet
And 1 for luck...
Curried Eggs - not live yet
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For the whole recipe:
1461 Calories / 25g Carbs / 47g Protein / 132g Fat
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4 portions - each portion contains:
365 Calories / 6.2g Carbs / 12g Protein / 33g Fat
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6 portions - each portion contains:
243 Calories / 4.1g Carbs / 7.8g Protein / 22g Fat
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Tips & equipment list:
A sharp knife or a food processor, with the grating disc
If you want maximum crunch in the peanuts, add them just before serving. But if not, it does not take away from the taste of this dish if you add it straight away
This does NOT freeze - eat within approx 3 days, kept in the fridge

Ingredients
1 batch Coleslaw Base (follow this link to take you to the recipe)
75g Mature cheddar - chopped into small cubes. I cubed about 1cm square
75g Peanuts - prefer salted peanuts
The Coleslaw Base
The Rest of the Ingredients
Directions
The Coleslaw Base
1 batch Coleslaw Base (follow this link to take you to the recipe & please follow those instructions)
Now the final parts of the recipe
Add the cubed cheddar & peanuts to the base & stir
Enjoy :-)

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