Keto Chicken Coleslaw Bowls with Dressing
This keto chicken coleslaw bowl combines tender chicken, crisp vegetables, and a creamy low-carb dressing for a fresh and satisfying meal.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Measuring Cups
- Whisk
- Tongs
Ingredients
Chicken
- 2 cups cooked chicken shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
Coleslaw Mix
- 3 cups shredded cabbage mix
- 1/2 cup shredded carrots
Dressing
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp mustard
- 1/2 tsp garlic powder
Instructions
- Season chicken lightly and set aside for assembling the bowls.
- In a bowl, whisk mayonnaise, vinegar, mustard, and garlic powder until smooth and creamy.
- Add cabbage and carrots to the dressing and toss until evenly coated.
- Divide coleslaw into bowls and top with shredded chicken.
- Toss gently before serving to combine textures and flavors evenly.
Notes
For crunchier texture, serve immediately; for softer slaw, let it sit briefly. Adjust dressing thickness with a splash of water. Add herbs or spices for variation. Store separately for best texture. Refrigerate up to three days; avoid freezing for optimal consistency.