Lindas Fantabulously Easy Creamy Low Carb Confetti Cole Slaw Recipes

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BEST LOW CARB COLESLAW



Best Low Carb Coleslaw image

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

1 (16 ounce) package coleslaw mix
1/4 cup thin sliced onion
1/3 cup Splenda sugar substitute
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

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

EASY CREAMY COLE SLAW FOR 2



Easy Creamy Cole Slaw for 2 image

This recipe plus a package of slaw mix is a 10-minute side when any last minute meal is needed. Flavors do blend if made ahead and allowed to chill a few hours... makes a more juicy cole slaw if slaw mix and dressing are combined and allowed to chill a few hours as cabbage releases juices.

Provided by grantg

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 head cabbage, shredded (or finely chopped)
1 -2 carrot, shredded (or finely chopped)
1/2 small onion, finely chopped (optional)
1/2 cup mayonnaise
2 tablespoons sugar or 2 tablespoons Splenda granular
2 tablespoons milder rice wine vinegar or 2 tablespoons white vinegar
2 teaspoons milk or 2 teaspoons skim milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon finely ground black pepper

Steps:

  • If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside.
  • In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended.
  • Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator.
  • Preparation Time is about 10 minutes if using the store bought slaw mix.

Nutrition Facts : Calories 174.5, Fat 10.8, SaturatedFat 2, Cholesterol 10.4, Sodium 394, Carbohydrate 19.5, Fiber 2.4, Sugar 11.3, Protein 1.5

LEMON COLE SLAW



Lemon Cole Slaw image

I'm posting this recipe in response to a request. This do-ahead, sweet slaw is delicious with chicken, barbecue, or fish! (Prep and cook time do not include 6 hours or overnight chilling time).

Provided by SilentCricket

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

6 cups finely shredded cabbage
2 medium carrots, finely shredded
1 small onion, finely chopped
1 small green pepper, finely chopped
3/4 cup oil
1/3 cup vinegar
1/3 cup water
1 cup sugar
1/4 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon celery seed
1 (3 ounce) package lemon Jell-O gelatin

Steps:

  • Combine all vegetables and toss with oil.
  • Set aside.
  • Combine remaining ingredients, except jello and bring to a boil.
  • Remove from heat.
  • Add lemon jello and stir to dissolve.
  • Cool to lukewarm.
  • Pour over slaw and toss well.
  • Cover and chill overnight or at least 6 hours.
  • This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

Nutrition Facts : Calories 276.4, Fat 16.5, SaturatedFat 2.1, Sodium 289.2, Carbohydrate 32.4, Fiber 1.6, Sugar 29.8, Protein 1.6

CABBAGE ROLL PIE



Cabbage Roll Pie image

I found this recipe on a site called Linda's Low Carb Menus a few years ago when we were low carbin it. I do have to make it without onions, celery, and mushrooms so that the whole family will eat it. My teens love it, hope you enjoy it. :)

Provided by HippieChic

Categories     Meat

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 stalk celery, minced
2 tablespoons onions, chopped
3 -4 cups cabbage, chopped, about 8 ounces
2 tablespoons butter
8 small mushrooms, chopped, 3 ounces
salt, to taste
1/2 teaspoon pepper
garlic powder, to taste
1 cup chicken broth
3/4 cup heavy cream
8 ounces cheddar cheese or 8 ounces monterey jack cheese, shredded
2 eggs, beaten

Steps:

  • Brown the hamburger, celery and onion in a very large nonstick skillet; drain the fat.
  • Add the cabbage and butter; cook until the cabbage starts to wilt.
  • Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly.
  • Season with pepper, salt and garlic powder to taste.
  • Add the broth and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened. Watch closely so it doesn't boil over or evaporate completely.
  • Stir in the cheese, then the beaten eggs.
  • Pour into a greased 10-inch pie plate.
  • Bake at 350º for 25-30 minutes until set.

Nutrition Facts : Calories 496.5, Fat 40.7, SaturatedFat 22.3, Cholesterol 212.5, Sodium 486.2, Carbohydrate 4.6, Fiber 1.1, Sugar 2.2, Protein 28

LINDA'S FANTABULOUSLY EASY CREAMY LOW CARB CONFETTI COLE SLAW



Linda's Fantabulously Easy Creamy Low Carb Confetti Cole Slaw image

Cole Slaw is pretty good eating with a slab of ribs or at a picnic with burgers. This cole slaw is creamy and very easy to make with the fine shredder disk on your cuisinart. You can shred by hand too, but we like the fine shredder and the fine grater on the Cuisi.

Provided by Secret Agent

Categories     Vegetable

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 6

4 cups shredded raw green cabbage
1 cup shredded raw red cabbage
1 grated raw carrot
2 1/2 cups mayonnaise (Please don't use salad dressing)
6 tablespoons cider vinegar (to taste, but it should be tangy)
6 (1 g) packets Splenda sugar substitute

Steps:

  • Toss the Fixings together, mix the dressing, and toss together.
  • Refrigerate overnight, but stir frequently to get that creaminess. Trust me on this, the stirring is how you make it creamy!
  • I will use more Splenda sometimes and also use white wine vinegar once in a while. Make this your own.

Nutrition Facts : Calories 305.9, Fat 24.6, SaturatedFat 3.6, Cholesterol 19.1, Sodium 536.6, Carbohydrate 21.7, Fiber 1.3, Sugar 7.2, Protein 1.3

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