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.

Print Recipe Sassy Beet Coleslaw A sassy beet coleslaw that is pretty in pink Prep Time 25 mins Total Time 25 mins Ingredients 1 head Cabbage

6 Small Carrots,

3 Beets or raw, if you prefer

0.5 cups Labneh

2 tablespoons Apple Cider Vinegar

1 tablespoon Ponzu Sauce

8 drops Stevia Instructions Shred the cabbage and carrots (I used the chop blade for the cabbage and shred blade for the carrots)

Manually cut/CUBE the beets (do not try to shred in the food processor!)

Lightly mix the cabbage, carrots and beets together in a large bowl

Mix the rest of the ingredients in a seperate bowl

Pour mix over vegetables and gently mix together.

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: