In a small bowl, mix the coleslaw dressing: mayonnaise, hot sauce, apple cider vinegar, garlic powder, and salt (the longer the dressing sets before being mixed into the slaw, the more intense the flavor; I mixed my dressing the night before and as a result the coleslaw was VERY spicy).
For the dressing I used Frank's Red Hot Wings Buffalo sauce. If using this hot sauce, I would recommend using about half that this recipe calls for because it was a little too hot.
Remove blemished cabbage leaves and cut in half.
Finely chop 1/2 of the cabbage, 1/2 of the onion, 2 celery ribs and place in a colander.
Rinse the vegetables.
Finely chop the chives.
Place the rinsed vegetables and chives in a large mixing bowl.
Pour dressing over vegetable mix.
Toss thoroughly, incorporating all of the dressing into the coleslaw.
Crumble 1 cup of blue cheese into the coleslaw and toss.
Refrigerate coleslaw until ready to serve.
For extra heat, plate and drizzle with hot sauce.
Top with remaining chives and blue cheese.
Serve and enjoy! This slaw is phenomenal on burgers or even mixed into green salads.
I guess you can use actual Honey, we'll be using powdered erythritol (Swerve). Originally from The Primal Kitchen Cookbook, this tangy, Honey Mustard Dressing is the perfect salad topper or marinade in under 5 minutes!
This low carb, keto-friendly bread recipe was originally featured on Lisa's blog: Low Carb Yum. Being keto bread, it doesn't have the taste and texture of your typical bread from the grocery store. This bread is great for sandwiches, dipping in soup or just with some butter!