Best Low Carb Coleslaw
This stuff is so good my little girl picked it for snack over candy. Another tip when Im pressed for time I put the slaw mix in a 1 gallon ziplock slider bag , toss in all the ingredients , toss it around to combine and place it in the fridge works just as well and without the mess.
This stuff is so good my little girl picked it for snack over candy. Another tip when Im pressed for time I put the slaw mix in a 1 gallon ziplock slider bag , toss in all the ingredients , toss it around to combine and place it in the fridge works just as well and without the mess.
- Carbohydrate 39.7599876125477 g
- Cholesterol 37.3100000065937 mg
- Fat 18.5677333418147 g
- Fiber 1.90960417245233 g
- Protein 2.20014687541379 g
- Saturated Fat 5.36608333458083 g
- Serving Size 1 1 Serving (196g)
- Sodium 245.737739764316 mg
- Sugar 37.8503834400954 g
- Trans Fat 0.933553333717232 g
- Calories 325 calories
Step-by-step
- In a large bowl, combine the coleslaw and onion.
- Put aside.
- In a separate bowl, combine the Splenda, salt, pepper, celery seed,mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
- Pour over the coleslaw mix, stir gently to mix.
- Refrigerate for 1 hour.
Replacing standard granulated sugar with a measured amount of powdered sweetener alters both dissolution speed and mouthfeel in cold emulsions. Whisking the dressing components thoroughly ensures the alternative sweetener dissolves completely into the heavy cream and mayonnaise base before it coats the shredded vegetables. Cabbage releases cellular water upon prolonged contact with salt, making the mandatory one-hour refrigeration window essential for developing proper crispness without a watery pool at the base of the bowl.
- Use a rigid 1-gallon zipper bag for mixing when bypassing traditional bowls; slide the sealed pouch around to distribute the dressing evenly across the shredded cabbage and onions.
- Shred fresh green cabbage manually with a mandoline set to 1/16-inch thickness if canned or pre-bagged mixes are unavailable.
- Maintain a strict refrigerator storage limit of 24 hours to prevent the high-fat dairy and vinegar mixture from breaking down the cell walls of the cabbage too aggressively.
- Pair this side dish with rich grilled meats or cured beef items like pastrami and corned beef, where the high acid content cuts through dense animal fats.
Proper chilling concentrates the flavors of celery seed and black pepper into the fat matrix of the mayonnaise. Allowing the mixture to rest undisturbed for the full sixty minutes stabilizes the emulsion before serving.
