I love my mother’s coleslaw. It’s creamy, sweet, and delicious with just about anything. But my mom’s coleslaw contains a lot of sugar and Miracle Whip, two no-no’s on a low carb diet.
Here’s a coleslaw recipe that’s visual appealing, simple, and delicious. It’s still got carbs, but not nearly as many. Is it as good as my mom’s? Well, no, but frankly, few recipes are. Still, it’s a nice way to enjoy coleslaw without sacrificing flavor or fearing the scale in the morning.
To make this recipe you’ll need:
½ head red cabbage
½ head green cabbage
2 cups shredded carrots
1 Tablespoon Kosher salt
6 packets Equal Sweetener
2 Tablespoons Apple Cider Vinegar
¾ to 1-cup mayonnaise
To make this recipe:
Shred the cabbage by first cutting each head in half. Remove the core because it can be tough. Lay the cabbage flat on a cutting board and slice it thinly with your knife. You may cut the strips in half horizontally if you’d like shorter pieces.
Next, shred the carrots or buy the pre-shredded variety.
In an extra large bowl, add the shredded cabbage, carrots, salt, sweetener, Apple Cider vinegar, and mayonnaise. Mix well. Pour into a separate dish and cover. Refrigerate at least three hours before serving.
Tip: Coleslaw reduces drastically as it sits. So, although it may look like a huge amount of cabbage when you’re making the recipe, it will shrink as it cools in the refrigerator.