Servings: 8 Prep: 10 min Cook: 20 min Total: 30 min
Coleslaw is a relative newcomer in my life. I would NEVER eat it, growing up. The idea of cabbage was just foul. Mayo wasn’t a favorite and a sweetened creamy cabbage salad just sounded … yuck. As I aged and learned about foods, I started to gain an appreciation for coleslaw. Now, it’s … YUM!
At its core, it’s a really basic salad. It’s literally mayonnaise with a little sugar, tossed with shredded cabbage and carrots. That’s it! I’ve seen all kinds of variations over the years, though. Shredded raw broccoli (and stems) with cabbage, carrots, raisins and almonds, for example. Raw sliced onions are another common addition. Just about anything is improved with the addition of bacon! Poppy seeds, celery seeds, sesame seeds and pecans. Dried cranberries. Apples, orange juice and orange zest. My suggestion is … start with a good base and toss the stuff you love into it!
All this said, I’m generally pretty simple and straightforward. Sometimes I like to get zany, but simple and straightforward is also a fantastic approach. It’s a purist’s minimalist’s coleslaw. Great on tacos!
Note: Carrots are one of those veggies that are rarely seen in a low carb recipe. Cooked, carrots are almost just pure glucose! They’re here for flavor and texture, but in a smaller amount than you might find in other recipes. It’s tradition and … largely visual.
Sweet n' Creamy ColeslawPrint Rate
- 8 cups cabbage shredded (about 1/2 head)
- 1/4 cup carrot peeleed and grated
- 1/2 cup mayonnaise
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp 'Swerve' or other sugar replacement
- salt and fresh cracked pepper to taste
- Combine all the ingredients, then let sit for 20 minutes before eating. Eat!
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4 thoughts on “Sweet n’ Creamy Coleslaw”
A delicious coleslaw recipe I make is similar to yours, with white vinegar instead of lemon juice (better flavor match, I find) and celery seeds mixed in. The celery seeds really add a punch to the slaw.
Sounds good, JJ! 😀
My low carb hubby is a coleslaw lover and learning how to make low carb w/o sugar has been important to keep him on track and happy. Great basic recipe! We have never tried the Erythritol before and I think he liked it better than the Splenda sweetened we have tried. We like it almost any way you can make it.
One additional comment re the coleslaw. I did not make my own mayo. A few past experiences have led to disaster when I tried making mayonnaise – the emulsifying process backfiring. The only luck I ever had somewhat was in doing it by hand with a whip. Using a blender was a disaster – the blender overheated, etc. My ingredients would begin to emulsify and then return back to original, oily state. I wouldn’t mind trying again, but it has turned out to be a very expensive proposition for our family budget.
—Reply posted by DJ on 3/16/2016
Hi Patty, I typically find that a food processor is the way to go. A whip is fine, but … boy does my arm get tired! Blenders tend to make it a bit too thin, if you want to make any reasonable amount. It needs to be thin enough to continue mixing, while it’s on. Also, some blenders do get hot and the friction can also ‘cook’ the eggs and cause it to break. Try looking into a Magic Bullet, though. I’ve never done it, but it looks pretty impossible to ruin, really!