Mom's Coleslaw Made Keto/Low Carb

When I was a child, one of the things I always did was watch and help my mom cook. I think that I learned from the best. She did not cook keto, but had some great recipes. I don't ever remember her  making a dry turkey. She was definitely a proponent of well-seasoned food. I remember that anytime she thought food wasn't seasoned well, she would say "This tastes like hospital food."

One of my favorite southern dishes she made was her coleslaw. She would shred the cabbage using the box grater. She would also, grate the onion and carrot using the box grater. One unusual ingredient that she  would add was grated green bell pepper. She didn't use much. Just enough to add some great flavor. She would also add some diced tomato that had been seeded. This added a very fresh taste to the slaw. Finally, she would also add a touch of sugar for some sweetness. Luckily, this is the only ingredient that needs to be changed to make this recipe keto.

This would almost always be served with a meal that included green beans, cornbread, and pork chops. This recipe would definitely work well with my Keto "Corn" Bread recipe.

So lets get to work!

Ingredients:
1 head of finely shredded cabbage
1 1/4 cup mayonnaise
1/2 green bell pepper grated
1/2 medium onion grated
1 oz shredded carrot
1 medium tomato or 2 roma tomatoes seeded and diced
6 drops Sucra sweetener or equivalent sweetener of choice
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
Mix ingredients in a large bowl. Chill for at least 30 minutes.