Chili Spiced Coleslaw - Sugar Free and Reduced Carbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Shred or chop Cabbage and Carrots. Measure in loosely packed cups. (You can also use a slaw mix from the store.) If you want, you can chop vegetables in a food processor.
Chop celery. Add 2 tsp Cider Vinegar and 1 tsbs Water. Cover in a jar and set aside. (You can use pickled celery instead.)
Mix all remaining wet ingredients in a large bowl with herbs and spices. Add Cabbage and Carrots. Mix together well. Add celery and mix together well. Put into jars with tight lids. Refrigerate.
Chill for at least eight hours to let flavors incorporate. Serve.
Notes: Play with the spice and herb measures to suit your tastes.
To reduce fat, use low fat or fat free yogurt instead of
plain.
Serving Size: Makes Approximately 10 Servings - Roughly 3/8 to 1/2
cup per serving.
1 tsp Celery seed 1.50 tsp Chili powder 1 tsp Garlic powder 1 tsp Pepper, black 1 tsp Turmeric, ground 0.50 tsp Salt 6 cup, chopped Cabbage, fresh 1 cup, chopped Carrots, raw 0.33 tbsp Cilantro, dried 1 tsp Splenda 1 tbsp Hellmann's Mayonaise 0.25 tsp *HERBS & SPICES - Crushed Red Peppers (fresh dried) 1 tsp 1 tbsp Coconut Oil Organic - Spectrum Naturals 2 tbsp Bragg Apple Cider Vinegar 4 tbsp Cabot Greek Yogurt - Plain - 16 tbsp = 1 cup 1 tsp Cumin - ground (1 tsp) (by INFORM555) 1 tsp or 1 packet Yellow Mustard 0.5 cup, diced Celery, raw 2 tbsp Heinz Distilled White Vinegar 0.67 tbsp Cider Vinegar .33 tbsp Cider Vinegar
Shred or chop Cabbage and Carrots. Measure in loosely packed cups. (You can also use a slaw mix from the store.) If you want, you can chop vegetables in a food processor.
Chop celery. Add 2 tsp Cider Vinegar and 1 tsbs Water. Cover in a jar and set aside. (You can use pickled celery instead.)
Mix all remaining wet ingredients in a large bowl with herbs and spices. Add Cabbage and Carrots. Mix together well. Add celery and mix together well. Put into jars with tight lids. Refrigerate.
Chill for at least eight hours to let flavors incorporate. Serve.
Notes: Play with the spice and herb measures to suit your tastes.
To reduce fat, use low fat or fat free yogurt instead of
plain.
Serving Size: Makes Approximately 10 Servings - Roughly 3/8 to 1/2
cup per serving.
Nutritional Info Amount Per Serving
- Calories: 53.4
- Total Fat: 3.3 g
- Cholesterol: 2.4 mg
- Sodium: 160.4 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.0 g
- Protein: 1.5 g
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