Simple keto coleslaw
- 15 oz. 450 g
- 1 cup 240 ml mayonnaise
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- Shred the cabbage with a sharp knife, mandolin slicer or a food processor.
- Place in a bowl and add mayonnaise, salt and pepper. Stir well and let sit for ten minutes.
A splash of lemon or vinegar can add interest. And don't forget to make a big batch... coleslaw keeps in the fridge for 3 or 4 days.