Ingredients for Best Low Carb Coleslaw
- Coleslaw Mix
- 1/2 cup thinly sliced red onion
- Splenda Sugar Substitute
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 1 teaspoon celery seed
- 1 cup mayonnaise
- Heavy Cream
- White Vinegar
- 1 tablespoon lemon juice
How to Make Best Low Carb Coleslaw
- In a large bowl, combine 1 medium head of finely shredded cabbage and 1/2 cup thinly sliced red onion.
- Set aside.
- In a separate bowl, whisk together 1/4 cup Splenda, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon celery seed, 1 cup mayonnaise, 1/2 cup heavy whipping cream, 2 tablespoons white vinegar, and 1 tablespoon lemon juice.
- Pour the dressing over the cabbage and onion mixture. Gently toss to combine.
- Refrigerate for at least 1 hour to allow the flavors to meld. For best results, refrigerate overnight.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
26g
Fat
27g
Carbs
4g
