Everyone has their own favorite regular coleslaw recipe. Mine is here. But I developed a NEW spicy take on an old favorite, adding jalapeño to the picture. The final salad has a bit of a bite, but not too much for me, and you know I don’t like things too 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 to slice it, but I don’t like mine as fine as my processor blade grates/chops it. Add all remaining ingredients, adding the jalapeño gradually to achieve your family’s taste tolerance for spicy. Toss all well to coat all cabbage. I like to chill for an hour before serving.
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 