Low Carb Creamy Coleslaw Recipes

LOW CARB CREAMY COLESLAW

Steps:

• Place the dressing ingredients into a bowl and whisk until combined. Chop the green onions and thinly slice the cabbage and carrots, if not using the prepackaged mix.
• Add the chopped green onions and cabbage mix to the bowl with the dressing. Use a spatula to toss the ingredients until the veggies are fully coated.
• The coleslaw can be enjoyed right away but tastes better after chilling in the fridge for at least 2 hours. Can be stored covered, in the fridge, for 3-4 days.

CREAMY KETO COLESLAW

Steps:

• In a medium to large bowl, whisk together mayo, erythritol, vinegar, lemon juice, dijon mustard, black pepper, and celery salt.
• Add the bagged coleslaw and mix well to combine. Adjust salt & pepper to taste, and enjoy!

BEST LOW CARB COLESLAW

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.

LOW-CARB CREAMY COLESLAW

Steps:

• Mix first six ingredients in a medium sized bowl until blended.
• Stir in the bag of coleslaw blend.
• Refrigerate for 30 min to 1 hour before serving.

LOW CARB KFC COLESLAW

Steps:

• Chop the cabbage into very fine pieces about the size of rice kernels; I use the shredder on my food processor and then use the grater attachment. I find this works just perfectly.
• Then I process the carrot and onion at the same time.
• Dump all this into a large bowl.
• Combine the Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and whisk together until smooth.
• Add the dressing to the cabbage mixture and mix well.
• Cover and refrigerate for at least two hours before serving.