I don’t like slaw. That’s a fact. I don’t like the taste of it, and I don’t like the way it feels in my mouth. I’ve even tried to like it, but I can’t. So, when I was constructing this recipe, I decided to keep it simple and use what I had in the fridge. Now, I LOVE the taste of coleslaw. I love it so much that I like to “dress” it up with things like bacon and chicken. And then I love to eat it with a side of bacon. But I don’t really like the way I feel after eating it.
I have been making a low-carb coleslaw for years now and love the way it tastes on an open-faced sandwich. I have also made it for guests and they all like it. I don’t like how much sugar is in most coleslaws so I usually use a sugar substitute in mine. I have tried (and like) Better Than Sugar, Swerve, and Lakanto syrups in mine. I have also used the erythritol sugar substitute. The other ingredients in my coleslaw are a mixture of mayonnaise and sour cream. Because this recipe is low in carbs, you can make it any time of the year. If making it for a
Coleslaw
Source: ruled.me
This world-famous cabbage salad is typically included in low-carb recipes. It’s filling, delicious, and adaptable. For a great flavor boost, add some dried fennel seeds or two tablespoons of coarse-grained mustard.
Instructions
- Using a food processor, mandolin, or sharp cheese slicer, remove the core and shred the cabbage.
- In a medium-sized mixing dish, place the cabbage.
- Season with salt and lemon juice.
- Stir in the cabbage and let aside for 10 minutes to allow it to wilt somewhat. Any surplus liquid should be discarded.
- Combine the cabbage, mayonnaise, and optional mustard in a mixing bowl.
- Season with salt and pepper to taste.
Tip!
Try the same method using fennel or thin celery root rods that have been pre-cooked for a few minutes in mildly salted water. It’s also delicious! If kept in the refrigerator, the coleslaw will last for 2-3 days.
When you think of coleslaw, it’s usually one of those dishes that combine veggies with some mayo and a dose of dressing. Nowadays, if you’re eating a ketogenic diet, coleslaw may be considered “low-carb”, since it’s made with either cabbage or lettuce.. Read more about sugar free coleslaw splenda and let us know what you think.
