I've never been a huge coleslaw fan. I mean I did like it and eat it once in a while from fast food chicken places, but I had never made it at home. With this recipe I have to say i've made it at least 5 times in the past month. My mom loves it and even a few friends who "hate" coleslaw have requested specifically that I make it. It's definitely better than any coleslaw ive tried and I hope you'll like it too!
1/2 small head of cabbage, finely chopped
1 small carrot shredded
1/4 cup mayonnaise
3 tbsp sour cream
1 tsp yellow mustard
2 tbsp heavy cream
1 tbsp + 1 tsp apple cider vinegar (I like it tangy, but you could add a tsp at a time to the sauce and see how you like it best)
1 tbsp + 1 tsp sweetener (I used a total of 2 drops of liquid Splenda)
1. In a medium bowl mix the mayo, sour cream, mustard, apple cider vinegar, Splenda and heavy cream. (Some celery seed would be nice in here too but I didn't have any)
2. Taste the sauce and see if it's sweet enough or tangy enough for you.
3. Add the shredded cabbage and carrot and mix.
4. Chill before serving
*** Please note:
Carrot is definitely NOT induction friendly but the good news is you can still have this coleslaw on induction, just leave the carrot out and make it exactly the same way.
Leftovers taste great!
Recipe can be doubled.
This recipe yields 6 servings of approximately 1/2 cup each
Net carbs per serving: 2.8