KETO ITALIAN COLESLAW - INSALATA CAPRICCIOSA
Prep time
Total time
A delightful and healthy Italian-style coleslaw that takes minutes to prepare and is highly customisable. Perfect as a starter, side or snack with keto bread, cut meats and some cheese.
Author: Antya
Recipe type: Salads
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 4 (approx 320g total)
Ingredients
- 2 slices Parma or S. Daniele prosciutto
- 40g red pepper
- 30g celeriac
- 30g carrot
- 60g celery
- 130g mayonnaise (U.S. option HERE)
- 1 tsp apple cider vinegar (U.S. option HERE)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- 10g Dijon mustard
- a tiny pinch of pure stevia powder (U.S. option HERE)
Instructions
- snip prosciutto into little pieces.
- julienne or shred celeriac and carrot using a large-hole grater, wrap in kitchen paper towel and squeeze to remove excess moisture.
- finely chop celery and pepper, and pat dry.
- place all ingredients in a Pyrex or similar glass mixing bowl, and stir until well combined.
- cover bowl with cling film and keep refrigerated.
Notes
Removing moisture from the vegetables prevents too much liquid from forming over time.
Stir before serving.
Consume within 4 days.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Stir before serving.
Consume within 4 days.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: ¼ (80g) Calories: 229 Fat: 23g Net Carbs: 2g Protein: 3g
Recipe by at https://queenketo.com/keto-italian-coleslaw-insalata-capricciosa/