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I've always made this during the summer. We serve it with ribs or what ever..
I just substituted the splenda for the sugar. In order to measure it for atkins I've been using baggies and putting one serving if veggies in each and then adding the sauce and the cheese per serving. That way I know how much is the right amount and how much cheese is in each serving.. It's pretty good, if I do say so. And served with over baked baby back ribs it's wonderful. NO SAUCE on the ribs just salt, pepper and rosemary. Then baked at 375 until done.. Really great meal to serve to guests in the summer. Best part is no one realizes they are eating Adkins!
Carol’s Parmesan Black pepper Coleslaw
First mix the sauce
1/2 cup white wine vinegar
1/4 cup olive oil
3 or 4 tablespoons mayonnaise
3 or 4 tablespoons sour cream
1.5 tablespoons of splenda ( you can add more if you like it sweeter)
1 tablespoon prepared horseradish
4 to 8 ounces of parmesan cheese. Preferably Parmigiano-Reggiano
salt (to taste)
Fresh coarsely ground black pepper.. to taste... ( I use a lot!)
Mix all of the above using a wire whisk... Taste the mixture and and adjust to suite your taste. It should have a tangy bite to it and be mildly sweet. If it doesn’t have a bite it will taste bland once it’s on the cabbage.
1 large green cabbage
1 large red bell pepper
1/4 med-small red onion
1 tablespoon fresh chives (chopped)
Slice the cabbage, pepper and onion into very thin slices. Place in a bowl and add the sauce a little at a time. Stir the cabbage to coat it with the mixture. Be sure to stir the sauce before poring... You don’t want the cheese to settle to the bottom. Test for taste. Chill and serve.. It’s best if allowed to age for several hours before serving.
You can add all sorts of other things to this. Carrots, celery, capers... a splash of whisky!
I just substituted the splenda for the sugar. In order to measure it for atkins I've been using baggies and putting one serving if veggies in each and then adding the sauce and the cheese per serving. That way I know how much is the right amount and how much cheese is in each serving.. It's pretty good, if I do say so. And served with over baked baby back ribs it's wonderful. NO SAUCE on the ribs just salt, pepper and rosemary. Then baked at 375 until done.. Really great meal to serve to guests in the summer. Best part is no one realizes they are eating Adkins!
Carol’s Parmesan Black pepper Coleslaw
First mix the sauce
1/2 cup white wine vinegar
1/4 cup olive oil
3 or 4 tablespoons mayonnaise
3 or 4 tablespoons sour cream
1.5 tablespoons of splenda ( you can add more if you like it sweeter)
1 tablespoon prepared horseradish
4 to 8 ounces of parmesan cheese. Preferably Parmigiano-Reggiano
salt (to taste)
Fresh coarsely ground black pepper.. to taste... ( I use a lot!)
Mix all of the above using a wire whisk... Taste the mixture and and adjust to suite your taste. It should have a tangy bite to it and be mildly sweet. If it doesn’t have a bite it will taste bland once it’s on the cabbage.
1 large green cabbage
1 large red bell pepper
1/4 med-small red onion
1 tablespoon fresh chives (chopped)
Slice the cabbage, pepper and onion into very thin slices. Place in a bowl and add the sauce a little at a time. Stir the cabbage to coat it with the mixture. Be sure to stir the sauce before poring... You don’t want the cheese to settle to the bottom. Test for taste. Chill and serve.. It’s best if allowed to age for several hours before serving.
You can add all sorts of other things to this. Carrots, celery, capers... a splash of whisky!
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