Australian Coleslaw Recipes

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SUPER SIMPLE SUGAR-FREE COLESLAW



Super Simple Sugar-Free Coleslaw image

I adapted this from a recipe I found on Life's Ambrosia (http://www.lifesambrosia.com/2009/04/cajun-chicken-sandwiches-recipe.html) - it is so simple and absolutely delicious. Cooking time is refrigeration time.

Provided by Dottygumdrop

Categories     Vegetable

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1/3 cup mayonnaise
1/4 cup white wine vinegar
1/2 teaspoon garlic powder
1/8 teaspoon celery seed
1/2 teaspoon sea salt
4 cups white cabbage, shredded
1 cup carrot, shredded

Steps:

  • In a large bowl, whisk together mayonnaise, vinegar, garlic powder, celery seeds and sea salt.
  • Add shredded cabbage and carrots. Toss to coat.
  • Cover and refrigerate for at least one hour. Stir again then serve.
  • Enjoy!

Nutrition Facts : Calories 113.2, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 468.2, Carbohydrate 13.2, Fiber 3.2, Sugar 5.6, Protein 1.7

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE



Keto Coleslaw | Best, Easy, Low Carb Coleslaw Recipe image

This is THE BEST easy low carb keto coleslaw recipe. It's the perfect side dish to any dinner, not just BBQ! Also, the coleslaw dressing I use to make this keto coleslaw recipe with is completely sugar free, but you'd never know! Mostly because it's perfectly tangy, yet sweet at the same time. And, every serving has LESS THAN 1 NET CARB!

Provided by The Diet Chef

Categories     Side Dish

Time 10m

Number Of Ingredients 9

1 Small head (400g) green cabbage
1 Medium sized carrot (50g)
*Optional: 1 Cup (85g) broccoli slaw
Heaping ⅓ cup (90g) Mayonnaise
1 Tbsp (15g) Unsweetened almond milk
1 Tbsp (15g) Rice vinegar
1 Tbsp (10g) Confectioners Swerve
¼ Tsp Celery salt
Crushed black pepper to taste

Steps:

  • Use a hand peeler to peel the skin off of the carrot.
  • Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
  • When that's grated, transfer the shredded carrot to a large bowl, and set aside.
  • Now cut the stem off of the cabbage, and cut it in half.
  • At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
  • Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
  • Add the broccoli slaw if you're using it.
  • Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
  • Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
  • Store in an air-tight container for up to several days.

Nutrition Facts : ServingSize 1 Cup, Calories 95 calories, Fat 9, Carbohydrate 2.75, Fiber 2, Protein .5

SERIOUSLY GOOD HOMEMADE COLESLAW



Seriously Good Homemade Coleslaw image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 25m

Yield Makes approximately 10 servings

Number Of Ingredients 10

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Steps:

  • Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
  • Add the shredded carrot and parsley to the cabbage and toss to mix.
  • In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
  • Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
  • If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Nutrition Facts : Calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg

AUSTRALIAN COLESLAW



Australian Coleslaw image

Someone posted this on another website saying it is typical Australian. Just adjust the amounts to your preference. Posted for ZWT5

Provided by Bellinda

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cabbage, shredded
1 onion, finely sliced
1 carrot, shredded
1/3 cup milk
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
2 tablespoons lemon juice
salt, pepper

Steps:

  • Add the first 3 ingredients to a bowl.
  • Mix the remaining ingredients into a sauce and pour over the veggies. Mix thoroughly and refrigerate for at least 2 hours.

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