Best Low Carb Coleslaw? It must be the heavy cream! It makes this extra creamy and flavorful. Truvia is a great sweetener for this recipe. It’s not exactly like the taste of real sugar-filled coleslaw, but it’s the best low carb coleslaw that I’ve had to date!
Coleslaw Q and A
Why add vinegar to coleslaw? Adding vinegar to coleslaw helps to retain the freshness of the cabbage, ensuring it does not brown and remains crisp; it also adds flavor.
How did ‘coleslaw’ get its name? According to the Merriam-Webster online dictionary, it comes from the Dutch word ” koolsla .” ” kool” = cabbage; and ” sla ” = salad.
When was coleslaw invented? The first recipe for coleslaw appeared in a Dutch cookbook in 1770. It contained shredded cabbage, oil, and vinegar. The coleslaw that was know today wasn’t invented until 250 years later with the invention of mayonnaise.
Can you freeze coleslaw? Sure, but it is not a good idea. When you freeze it, ice crystals develop in the vegetables, and then when you thaw it, you get this mush with liquid around it. It is eatable, but it wont taste exactly like the fresh salad.
How to use up leftover coleslaw? Here are just a few ideas on how to use up leftover coleslaw either on or in – rueben or pulled pork sandwiches, spring rolls, stir fry, add it to fish tacos, black bean tacos or mix with shredded chicken or beef.
Best Low Carb Cole Slaw
- 1(16 ounce) package coleslaw mix
- 1⁄4cup thin sliced onion
- 1 Tablespoons Truvia (or sweetener of choice to taste)
- 1⁄2teaspoon salt
- 1⁄8teaspoon fresh ground black pepper
- 1⁄2teaspoon ground mustard
- 1⁄2cup mayonnaise
- 1⁄2cup heavy cream (whipping)
- 1 tablespoons apple cider vinegar
- 1 tablespoons lemon juice
- In a large bowl, combine the coleslaw and onion.
- Put aside.
- In a separate bowl, combine the Truvia, 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.
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