Paleo Low Carb Coleslaw
- Number of Servings: 24
Ingredients
16 cup, chopped Cabbage, fresh 1 large (7-1/4" to 8-1/2" long) Carrots, raw 8 tbsp Apple Cider Vinegar, Bragg's Organic 54 gram(s) Pure Xylitol 16 tbsp Duke's Mayonaise
Place the shredded coleslaw mix into a large bowl. Set aside.
In a small bowl, whisk together the mayonnaise, apple cider vinegar,and xylitol. Season with sea salt and black pepper to taste.
Stir the dressing into the shredded coleslaw mix and toss to coat.
If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.
Serving Size: Makes 24 .75 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SOWINGSEEDS.
In a small bowl, whisk together the mayonnaise, apple cider vinegar,and xylitol. Season with sea salt and black pepper to taste.
Stir the dressing into the shredded coleslaw mix and toss to coat.
If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.
Serving Size: Makes 24 .75 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SOWINGSEEDS.
Nutritional Info Amount Per Serving
- Calories: 88.4
- Total Fat: 8.2 g
- Cholesterol: 6.7 mg
- Sodium: 62.7 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.4 g
- Protein: 0.9 g
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