Coleslaw Vinaigrette Low Carb Recipes
VINAIGRETTE COLESLAW
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.
Nutrition Facts :
BEST LOW CARB COLESLAW
This coleslaw is easy to make and tastes great. My husband thought is was from KFC - only better! Give it a try. It's good with most meats, but I really like it on corned beef or hamburgers.
Provided by Janis Eschbach
Categories Vegetable
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 180.1, Fat 14, SaturatedFat 5.6, Cholesterol 32.3, Sodium 355, Carbohydrate 13.7, Fiber 2, Sugar 6.7, Protein 1.7
COLESLAW VINAIGRETTE - LOW CARB
Another low carb recipe for coleslaw without the mayo. This dressing is also good over cucumbers. Hope you enjoy. From Sugarfree New Orleans.
Provided by Melissa Spangler
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the bell pepper, sugar substitute, celery salt, grated onion, olive oil, vinegar, and dry mustard well using a whisk. Pour over the shredded cabbage and toss.
- Add salt & pepper to taste and toss again.
Nutrition Facts : Calories 109.2, Fat 7.1, SaturatedFat 1, Sodium 27.9, Carbohydrate 10.6, Fiber 3.7, Sugar 7.1, Protein 2.4
LOW CARB COLESLAW
Best ever coleslaw recipe.
Provided by Cecilia Myers
Categories Other Side Dishes
Time 10m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine coleslaw and onions.
- 2. In a seperate bowl, whisk Splenda, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar and lemon juice together.
- 3. Pour mix over coleslaw and onions. Stir to mix. Refrigerate at least one hour.
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- In a separate container (or blender), whisk together the dressing ingredients. It's okay if there are a few lumps: they'll disappear in the next step. Pour over the shredded cabbage and toss together until the cabbage is coated in the dressing.
- You can serve the coleslaw immediately, or prepare it ahead of time. The flavors taste even better if they have a chance to meld with the cabbage. Be sure to refrigerate the coleslaw if you make it ahead of time, as well as any leftovers.
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4.6/5 (75)Calories 78 per servingCategory Salad, Side Dish
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
- If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.
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