Wednesday, March 4, 2020

Taco Slaw (Keto and possibly Whole 30)

Egg Roll in a Bowl from Kyndra over at Peace, Love and Low Carb is one of my very favorite, easy, go-to recipes - and it is dairy free and gluten free.  Chris loves it too.  I think I could make it every week.  Kyndra also makes this Keto Taco Slaw.  This is the 2nd time I have made it and it is also very yummy.  I don't love it as much as Egg Roll in a Bowl but it is still fabulous.  I eat a lot of cauliflower rice to keep dishes low carb so this is a nice change - with the texture of the coleslaw.  You would think the coleslaw would be too soft the next day for leftovers ... but it isn't.  Great texture and great flavor!

I did make Kydnra's taco seasoning.  The Keto Taco Slaw was a little spicy for me so next time I will use less cayenne pepper and possibly mild Rotel in the recipe.  But - I am getting to be a wimp with spice in my old age.

     2 Tbsp chili powder
     2 Tbsp cumin
     2 tsp onion powder
     2 tsp garlic powder
     2 tsp celery salt
     1/2 tsp cayenne pepper
     1/2 tsp black pepper
     1/2 tsp sea salt

Mix and store in air-tight jar.

Keto Taco Slaw (adapted from Peace, Love and Low Carb)

1 lb ground beef
4 tbsp Taco seasoning
1 10 oz can diced tomatoes and green chiles, with juices
1 16 oz bag coleslaw mix
1/2 cup sliced black olives
Sea Salt (optional)
1 large avocado, peeled, pitted and sliced for garnish
2 green onions, sliced for garnish
Cilantro for garnish
Jalepeno, sliced for garnish
Sour Cream (optional)
Grated Cheese (optional)

Heat a large skillet over medium heat.  Put the ground beef and 2 Tbsp of taco seasoning in the pan - cook until the meat is browned and cooked through, about 15 minutes.  Drain if needed.  Add diced tomatoes and green chiles, coleslaw mix and 2 Tbsp of the taco seasoning.  Cook until the cabbage is tender, about 7 minutes. Stir in the olives and cook until heated, about 2 minutes.  Taste and add salt if needed. Top each serving with desired toppings - avocado slices, green onions, cilantro and sliced jalepenos.  Sour cream and grated cheese are also an option.  Store leftovers in fridge for up to one week.

Printable Version

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