Recipe: Sassy Beet Coleslaw

This really is the actual color of the coleslaw. No crazy post processing effects here. Thanks to the beets, you get a SASSY PINK beet coleslaw!
That is delicious as well as pretty. ^_^

This recipe takes no time at all if you have a food processor with slice/chop blades.

Part of what helps keep this recipe low carb is using full fat labneh. If you don’t have a middle eastern market near you, you can substitute with Greek yogurt. I personally prefer the taste of labne over Greek yogurt (it’s thicker).

I roasted my beets ahead of time and had them stored in the freezer. Trust me on this one – do not try to ‘shred’ the beets in the food processor. You will get a gloopy mess. So I cubed them by hand.

Makes 8 cups of slaw. Serving size 1/2 cup -3 net carbs.

I know, that is a lot of slaw. So feel free to halve the ingredients if you don’t want to eat slaw for a week. You can add the recipe on MyFitnessPal to track it.

Items used to make this meal: