This creamy coleslaw is a sure crowed pleaser! Make some for the family or take it to your next potluck, everyone will love it. Even the coleslaw snobs like myself! and at less than 2g. of net carbs per serving its a low carb favorite.
This great chilled slaw is perfect to top off our pulled pork and spicy bbq sauce. I have never been much for “spicy” so finding a happy medium between Alby and I’s taste has been a challenge but we manage. 🙂 BBQ and slaw being a famous southern staple the combination gives a great sweet and spicy mix. Match it with some Milos low calorie sweet tea made with splenda and you have a perfect southern style lunch!
This coleslaw is super easy to make and even easier if you have a food processor! I am not a big fan of super strong vinegar taste so this recipe uses very little so that the sweetness and veggie taste an really come out! This recipe is able to stay very low carb because like my other recipes I use Dukes Mayo. Dukes is one of the only mayo’s that I have found that is 0 carbs per serving. If you are using a different kind of mayonnaise please be sure to add that into the carb count. Let it chill in the refrigerator for a couple of hours so that all of the taste can blend together!
Creamy low carb coleslaw
1/2 medium cabbage, finely shredded (about 1 pound)
1 ounce piece of carrot, shredded along with the cabbage
1 cup mayonnaise (look for 0 carb mayo such as Dukes)
1 tsp. liquid splenda
1 tablespoons white vinegar
1/8 teaspoon pepper
1/2 teaspoon salt
Place Cabbage and carrots in a food processor and pulse until mixture is in small slaw like pieces. In a separate bowl whisk together the mayo, vinegar, sweeter, salt and pepper. add the cabbage to the dressing and fold together. cover and place in the refrigerator for a couple of hours allowing the flavors to blend. Serve chilled.
Total Carbs: 17.41
Total Fiber: 6.15
Net Carbs: 11.26
Net carbs per serving: 1.4g