KETO Friendly Deluxe Reuben Coleslaw

A simple coleslaw with a delicious
flavor variation!

Ingredients:
6 tablespoons mayonnaise**
1 tablespoon tomato or marinara sauce**
1/2 teaspoon lime juice**
1/4 cup diced dill pickles**
4 cups of shredded cabbage
1/2 pound lean corned beef*** or pastrami
1/4 pound Swiss cheese


Method:
In a small bowl, mix together the mayo, tomato sauce, lime juice and pickles. Set aside. (This sauce can also be made hours ahead, or the day before, to allow the flavors more time to blend.) 
Cut the corned beef into 1/4 inch thick, bite sized strips. Cut the Swiss cheese in the same manner. Place 2 cups of the cabbage in a large mixing or serving bowl. Stir in 1/2 of the prepared sauce. Add the corned beef and cheese. Top with the remaining cabbage and sauce.

Stir and serve. May be stored in the refrigerator for 2 or 3 days. Makes 5 servings.

**You can omit the mayo, tomato sauce, lime juice and pickles, if you prefer to use a store bought sugar free Thousand Island dressing. (about 2/3 of a cup.)

***I cooked a small corned beef brisket, in a slow cooker, on low, for 5 hours. I added 1/2 cup red wine and just enough water to cover.

Notes: 
I love this salad! (Even my husband, who hates mayonnaise, liked this salad.) This recipe may be doubled for larger gatherings.

Nutritional info per serving:
345.63 calories ~ 27.77 grams fat ~ 5.23 grams net carbs ~ 16 grams protein