MKK - Michele's Keto Kitchen
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 3 ingredients, from the list below
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And here's the links to all the other Coleslaw recipes :-)
Coleslaw Base - LIVE
Cheddar & Peanuts - LIVE
Stilton & Walnut - LIVE
Caeser Coleslaw - not live yet
And 1 for luck...
Curried Eggs - not live yet
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For the whole recipe:
1025 Calories / 28g Carbs / 24g Protein / 90g Fat
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4 portions - each portion contains:
256 Calories / 7g Carbs / 6g Protein / 23g Fat
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6 portions - each portion contains:
171 Calories / 4.7g Carbs / 4g Protein / 15g Fat
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Tips & equipment list:
A sharp knife or a food processor, with the grating disc
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 Sundried Tomatoes - Chunky chopped
75g Feta - chopped into small cubes
20g Basil - chunky chopped
The Base Recipe
The Rest of the Ingredients
Directions
The Base Recipe
1 batch Coleslaw Base (follow this link to take you to the recipe and please follow those instructions)
Now the final parts of the recipe
Add the basil, sundried tomatoes & cubed feta to the Coleslaw base & stir through well
Enjoy :-)

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