Everyone has their own favorite coleslaw recipe. Mine is here. But here is a NEW take on an old favorite, adding jalapeño to the picture. The final salad has a bit of a bite, so adjust the jalapeno to your family’s taste tolerance for spicy. We just love this slaw! And it’s so colorful! Goes great with fried seafood or BBQ fare. This delicious salad is suitable for Atkins Induction and all Ketogenic diets. It also fits into a Primal-Paleo lifestyle.
INGREDIENTS:
2 c. sliced purple cabbage, cut real fine
1 lg. or 2 small, whole jalapeños, seeded (or not), slivered into thin strips
1 oz. red onion, slivered very thin (or 1 whole green onion, chopped)
4 T. homemade mayo
¼ tsp. seasoned salt, Emeril’s Cajun Blend or my Shawarma Spice Blend
1/8 tsp. coarse black pepper
Dash granulated onion powder
DIRECTIONS: Cut up the cabbage as you usually would for coleslaw and place in a mixing bowl. You can use a food processor for this if you prefer, but I don’t like mine as fine as my processor blade chops it. Add all remaining ingredients and toss to coat well.
NUTRITIONAL INFO: Makes 3 servings, each contains:
202 calories, 18.6 g fat, 6.87 g carbs, 1.6 g fiber, 5.27 g NET CARBS, 76 mg sodium
Buttoni's Low-Carb Recipes 