Coleslaw recipe

[Amydh]

I had a low carb coleslaw recipe a while back but I've lost it and can't find it anywhere online. I only know that it called for mayonnaise, vinegar, splenda and heavy cream. I've found lots of recipes, but I really liked this one with the heavy cream. Any help would be great!

[Miss Phode]

Re: Coleslaw recipe

Sorry, this recipe doesn't have heavy cream, but it's really good. I make it all the time when we grill chicken.

Creamy Red Cabbage Slaw
Servings: 6
Prep time: 0:15:00

Calories: 139
Fat: 12 grams
Protein: 1 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Net Carbs: 4 grams







This colorful slaw is a nice change of pace form the classic version. To turn this into a light lunch, add 4 ounces of sliced baked ham to each serving.

• 1 pound red cabbage, cored, quartered, and thinly sliced
• 1 small red onion, very thinly sliced
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
• 1 tablespoon balsamic vinegar
• Salt and pepper

1. In large bowl, combine cabbage and onion. In small bowl, mix sour cream, mayonnaise, dill, vinegar and sugar substitute. Add salt and pepper to taste. Add dressing to cabbage mixture and toss to coat. Cover and refrigerate at least 1 hour for flavors to blend. (May be made up to 1 day ahead). Serve chilled or at room temperature.

http://www.atkins.com/recipes/c/crea...bbage-slaw-194

[tmn]

Re: Coleslaw recipe

I did a search and found three possibilities on one site:

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1 head of cabbage (finely chopped)
1/4 cp shredded carrot (1 medium carrot)
2 tbsp. minced onion
1/3 cup splenda
1/2 tsp salt
1/8 tsp pepper
1/4 cup heavy cream
3/4 to 1 cp. mayo
1 1/2 tbsp vinegar
2 1/2 tbsp lemon juice

Mix together well and refrigerate for 2 hours
Serves 10 to 12

===============

Coleslaw

1 package shredded cabbage
1/2 cup mayo
1/4 cup heavy cream
1/4 cup sour cream
4 packets sweetener
1/2 tsp. salt
1/8 tsp. black pepper
2-3 tsp. parsley
some celery seed, or crushed celery flakes, or diced celery
1/2 tsp. dill weed, if you like it
2 T. lemon juice
1 1/2 T. white vinegar

================

Cole Slaw- KFC Style

3 pounds cabbage, finely chopped
1 Tablespoon dehydrated onion flakes
1/3 cup Splenda
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup heavy cream
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 Tablespoons white vinegar
2 1/2 Tablespoons lemon juice
1 teaspoon prepared horseradish

Combine the Splenda, salt, pepper, cream, mayonnaise, sour cream, vinegar, lemon juice and horseradish in a large bowl and beat until smooth.

Add the cabbage and onion, and mix well.

Cover and refrigerate for at least 8 hours, or overnight, before serving.

Per Serving (based on 12 servings): 127 Calories; 11g Fat (71.1% calories from fat);
2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 167mg Sodium.

[Amydh]

Re: Coleslaw recipe

Thanks for the quick replies! They all sound so good, but I think that the first one Terry posted was it!

[CATBLUE]

Re: Coleslaw recipe

This one is a little different but it's pretty good.

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!