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So, below is a coleslaw recipe from Linda's Low Carb Recipes. I've really been jonesing for some, but since I'm on induction, I can't have the carrot. I just want to double check that if I leave the carrot out, then this will be induction friendly. I was also hoping someone could give me a nutritional count.
So, here's Linda's again:
MY FAVORITE COLESLAW
1/2 medium cabbage, finely shredded, about 1 pound *
1 ounce piece of carrot, shredded along with the cabbage
1 cup mayonnaise
1/4 cup Splenda or equivalent liquid Splenda
2 tablespoons white vinegar
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 teaspoon salt
Mix the mayonnaise, Splenda, vinegar and seasonings in a large bowl. Mix in the cabbage and carrot, stirring to coat well. Chill several hours before serving.
TIP: It may not look like the sauce will be enough to coat that much cabbage. It will be plenty, as you'll see after it has chilled a few hours. An easier way to get the sauce evenly mixed into the slaw is to put about 1/3 of the cabbage in a large bowl and blend in all of the sauce. Now add another 1/3 of the cabbage and mix well, then repeat with the remaining cabbage.
Makes about 10 servings
Do not freeze
* Or buy the pre-shredded coleslaw mix and omit the carrot
Per Serving: 176 Calories; 18g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This has been my favorite non-low carb slaw recipe for many years. The number of servings is just a guess, but you should get about 10 small servings or so. The whole recipe has about 30 net carbs so if you get a different number of servings, just adjust your count.
My Version:
1/2 medium cabbage
1/2 small purple cabbage
1 cup mayonnaise
1/4 cup Splenda or equivalent liquid Splenda
2 tablespoons white vinegar
1/8 teaspoon pepper
Very tiniest of spinkles of salt.
This yielded about 3 cups of slaw.
Any help would be appreciated. I've only made this and taken a tiny little taste. I have yet to have an actual serving, so if someone says it's no good, then I have time to find something else to go with our chicken.
Thanks.
So, here's Linda's again:
MY FAVORITE COLESLAW
1/2 medium cabbage, finely shredded, about 1 pound *
1 ounce piece of carrot, shredded along with the cabbage
1 cup mayonnaise
1/4 cup Splenda or equivalent liquid Splenda
2 tablespoons white vinegar
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 teaspoon salt
Mix the mayonnaise, Splenda, vinegar and seasonings in a large bowl. Mix in the cabbage and carrot, stirring to coat well. Chill several hours before serving.
TIP: It may not look like the sauce will be enough to coat that much cabbage. It will be plenty, as you'll see after it has chilled a few hours. An easier way to get the sauce evenly mixed into the slaw is to put about 1/3 of the cabbage in a large bowl and blend in all of the sauce. Now add another 1/3 of the cabbage and mix well, then repeat with the remaining cabbage.
Makes about 10 servings
Do not freeze
* Or buy the pre-shredded coleslaw mix and omit the carrot
Per Serving: 176 Calories; 18g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This has been my favorite non-low carb slaw recipe for many years. The number of servings is just a guess, but you should get about 10 small servings or so. The whole recipe has about 30 net carbs so if you get a different number of servings, just adjust your count. My Version:
1/2 medium cabbage
1/2 small purple cabbage
1 cup mayonnaise
1/4 cup Splenda or equivalent liquid Splenda
2 tablespoons white vinegar
1/8 teaspoon pepper
Very tiniest of spinkles of salt.
This yielded about 3 cups of slaw.
Any help would be appreciated. I've only made this and taken a tiny little taste. I have yet to have an actual serving, so if someone says it's no good, then I have time to find something else to go with our chicken.
Thanks.
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