Low Carb Coleslaw

Low Carb ColeslawLow Carb ColeslawLow Carb Coleslaw. I have served this to-die-for low carb coleslaw to unsuspecting people who think it is the best slaw they have ever eaten-little did they know.  Great for a picnic-indoors or out. Perfect with Southern Deep Fried Chicken, and Guacamole Egg Bombs.

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Coleslaw & Dressing
  1. 1 C Mayo
  2. ¾ C Sour Cream
  3. 3 T White Vinegar
  4. 3 T Lemon Juice
  5. 2 T Grated Onion
  6. 1½ T Celery Seed
  7. 2 t Dry Mustard
  8. 1 t Paprika
  9. ¼ t Salt
  10. ¼ t Pepper
  11. 10 Drops EZ-Sweetz Liquid Splenda***
  12. 1 Large Head Cabbage Finely Shredded
  1. Mix all ingredients except shredded cabbage and check for taste. If you like it sweeter, add more Splenda, 1 drop at a time.
  2. Add in cabbage and toss to coat. I use a mandoline which makes your slaw slices fine and evenly cut.
  3. This slaw will not ‘weep’ much liquid because there is very little salt and no sugar in it.
  4. Serves 12
  5. 250 Calories, 2.5g Protein, 23.3g Fat, 7.5g Carbs, 3g Fiber, 4.5g Net Carbs
  1. If you have a little dressing left over, it saves quite well in the refrigerator or...it makes a really good salad dressing and pairs well with avocados and tomatoes.
  2. This may sound a little anal but I blanch my shredded cabbage for 15-20 seconds, plunge it into cold water and then drain and shake the water out of it. I do this because raw cabbage can be a little harder to chew. If you decide to blanch the cabbage fill a large pot with water and bring to just under a boil. Fill your sink with cold water. Put a large strainer across top of pot, in the water, and put in 2-3 handfuls of shredded cabbage at a time and count slowly to 15-20. Lift strainer, let most of the water drain, take to your sink and dump into the cold water. When all cabbage has been blanched and cooled, drain sink and any excess water. If you have a salad spinner this would be the time to use it.
  3. An alternative to softening your shredded cabbage is to salt it liberally and submerge in water for 2-3 hours and rinse it. I prefer the above method because for me, it is so fast and easy.
  4. I love the piquancy of the mustard-grated onion-sweetness combination and if you don’t, then by all means adjust accordingly.
  5. I eat at least 7-8 helpings of this a week and have it in the refrigerator almost all the time.
  6. Notice I do not use slaw mix. Slaw mix has carrots in it and for anyone watching their carbs, carrots are little sugar bombs so I steer clear of them.
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