This is the basic coleslaw I’ve been making nearly 50 years now. And my mother did some 50 or more years before me. Only think I add is a bit of spice. This recipe is Induction friendly. 🙂
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INGREDIENTS:
½ c. mayonnaise (preferably homemade)
¼ tsp. salt
1/8 tsp. black pepper
Seasoning of your choice or a dash of my Seafood Spice Blend
1/8 tsp. celery seed (if using celery salt, be sure to reduce salt above)
1/8 tsp. granular Splenda or 1 drop liquid sweetener
1 T. wine vinegar
4 c. cabbage, finely grated or chopped (all green, or add some purple along with a little grated carrot if you like)
VARIATION: Add 2 T. finely slivered red onion.
DIRECTIONS: Stir Splenda into mayonnaise in large bowl. Add all remaining dressing ingredients stirring well to blend. Add the 4 c. finely grated cabbage and toss to coat all cabbage. Chill 20-30 minutes before serving.
NUTRITIONAL INFO: Makes 8 servings, each will be about 2 tablespoons of the dressing. Each serving has:
100 cals, 11.05g fat, 0.18g carbs, 0.03g fiber, 0.15g NET CARBS, 0.33 g protein, 77 mg. sodium
Buttoni's Low-Carb Recipes 