Lovin' It Low Carb

When I got my first backyard grill, and made my first beef ribs, the side dish I made to go with it was my Sugar Free Cole Slaw.

My Cole Slaw Recipe

I love sweet, creamy cole slaw. So, when I needed to cut back on sugar, I developed a recipe for my own cole slaw dressing, so I could continue to enjoy one of my favorite salads. I have been asked for my Cole Slaw recipe dozens of times. It is especially good with barbecue, chili, or other spicy or slow-cooked meats.

When my friends taste my cole slaw for the first time, they often ask what gives it that “special” flavor that isn’t in other slaws. And here is my secret: It is the Celery Seed. It only takes a little to give your slaw that Wow Factor!

A few years ago, I made several packets of home-made SF Cole Slaw Dressing Seasoning Mix, attached each one to a copy of my recipe, and gave them to my friends for Christmas.

My seasoning mix contains 8 packets of Splenda (sucralose) sweetener. But, when you use your own spices, you can use any sweetener you like, including sugar, or none at all. If you make the seasoning mix yourself, just mix the spices with the mayonnaise first, and then sweeten to taste with the sweetener of your choice. I make mine a little on the sweet side, because cabbage is bitter and the extra sweetness compliments it.

Seasoning Mix
8 packets of Splenda sweetener (equivalent to 16 teaspoons of sugar)
1/2 teaspoon poppy seeds
pinch cayenne (red) pepper
1/4 teaspoon each:
salt
seasoned salt
black pepper
white pepper
celery seed

To make Cole Slaw Dressing
Mix one seasoning pak with 1 cup of mayonnaise until well blended.

Cole Slaw
One Recipe of Seasoning Mix
1 Cup Mayonnaise
Shredded Cabbage, 10-12 oz or about half a head

To make Cole Slaw
Pour or mix your dressing in a large mixing bowl. Add the shredded cabbage mix, and mix until all the cabbage is moistened by the dressing.

I like to use Fresh Express or Ready Pak three color slaw mix (green and purple cabbage and carrots). You can adjust volume of cabbage, depending on the amount of dressing you like. You need at least enough dressing to moisten all the cabbage when you mix it up.

Cover and place in the refrigerator for at least one hour. After one hour, the cabbage will soak up some of the dressing, and some dressing will have pooled at the bottom of the bowl. Stir the salad, and serve within a few days.

Makes 6-8 servings.

Cole Slaw is a great make-ahead dish, and keeps getting better for the first day or two. You can also make the dressing ahead of time, and store in an airtight container in the refrigerator for up to a week before adding the cabbage.