Low Carb Creamy Coleslaw

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Several years ago, I went in search of a coleslaw recipe that resembles the sweet coleslaw at Red Lobster, which serves my favorite coleslaw. I came up with the following recipe, which is sweet, not tangy. I originally used sugar, but substituted Splenda to make it low carb.

If you need to be exact with your measurements, expect a two-pound cabbage to yield approximately 8 cups of shredded raw cabbage.

  • With a box grater over a large bowl, shred cabbage and carrot*, if used. I cut the cabbage in quarters, remove the core and shred one quarter at a time. I prefer shredded cabbage rather than chopped, and it is finer if I do it myself, rather than buying it in a bag. Set aside.
  • In a small bowl, whisk wet ingredients – mayonnaise, cream, oil, vinegar, and lemon juice.
  • Add sweetener, salt, celery salt, dry mustard, onion powder, and pepper. Stir until well combined.
  • Pour coleslaw dressing over shredded cabbage**, a little at a time, and toss until cabbage is well coated. Keep coleslaw refrigerated.

Bon appétit!

*I don’t put carrots in my coleslaw, but you can add some shredded carrots to add some color. I have included the nutritional information for a medium size shredded carrot. A good site for nutritional information is: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2383/2

**One time, I made this with Hellman’s made with canola and though it was good when served right away, it didn’t refrigerate well and turned a dark color.

**This is enough sauce for a large head of cabbage. Since cabbage size varies, add about half to the coleslaw and toss. Then, add more a little bit at a time until you get the consistency you like. I strain mine after if it’s too liquidy.

For more of my low carb side dishes, such as Cauliflower Mac & Cheese, Cauliflower Pork Fried Rice, and Fresh Green Beans with Bacon, check out http://carbsmatter.com/category/whats-cooking/low-carb-side-dishes/

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Do you have a favorite low carb coleslaw recipe that you’d like to share? If so, please use the comment box below to post your recipe, or leave a link that goes directly to your recipe. Also, please add a link back from your recipe page to Carbs Matter. Thank you! ~Susan

Thank you!

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