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a bowl of paleo coleslaw with broccoli slaw, cucumber, mayo, red onion, dill, garlic, salt and pepper

Cucumber Dill Broccoli Slaw


  • Author: Kyndra Holley
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This creamy Cucumber Dill Broccoli Slaw is a unique and refreshing spin on a traditional keto coleslaw recipe. With crunchy cucumber, shredded broccoli, carrots, red onion, and cabbage, tossed in a savory dressing made with creamy mayo, fresh dill, garlic, and apple cider vinegar, it is the perfect low carb summer side dish. Best of all it comes together in less than 10 minutes.


Ingredients

Scale
  • 10 ounces broccoli slaw
  • 1 mini cucumber (Persian cucumber), thinly sliced
  • 1/2 small red onion, diced (about 1/4 cup)
  • 1/2 cup mayonnaise (get my homemade recipe here)
  • 1 tablespoon apple cider vinegar (I use this brand)
  • 1 tablespoon chopped fresh dill, more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Put all the ingredients in a large mixing bowl and mix until well incorporated. For the best flavor, refrigerate for at least 1 hour before serving.

Notes

  • net carbs per serving: 2g
  • Category: Side Dish Recipes
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Calories: 139
  • Fat: 13.3g
  • Carbohydrates: 3.8g
  • Fiber: 1.8g
  • Protein: 1.4g

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