Low Carb Coleslaw - Confetti Recipe
Sweet, crunchy red cabbage and bright veggies tossed in a healthy, tangy dressing. Perfect for picnics or bbq's. Dairy free and enrobed in spices.
Servings 8 servings
Calories 196kcal
Equipment
Ingredients
- 1 pound red cabbage shredded
- 1 medium carrot grated
- 2 tbsp salt
- 6 green onions chopped
- ½ red bell pepper diced
- ½ cup pumpkin seeds toasted
- ½ cup pine nuts *optional
- 1 tbsp Sesame Seeds *optional
Dressing
- ¼ cup Allulose
- 3 tbsp Apple Cider Vinegar
- 2 tbsp stone ground mustard * or any mustard you like
- 2 tsp caraway seeds
- 1½ tsp salt *to taste
- ⅓ cup olive oil
- pepper to taste
Optional - Garnish
- Cilantro * optional-chopped
Instructions
Salad
- Quarter and core the cabbage, making sure to remove the core. Set up a food processor with the slicing blade and shred the cabbage. Put it in a colander. Switch to the grating blade and shred the carrots. Add the carrots to the colander. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables sweat. This takes 1-2 hours. Rinse cabbage mixture thoroughly in COLD water and pay dry with paper towels or spin in a salad spinner.Note: Sweating the cabbage gives the coleslaw its tender bite, as well as sweating out the excess liquid. If you skip this step, your salad will be soggy and the liquid will take all of the spices and flavor with it to the bottom of the bowl.
Dressing - do this while you are sweating the Cabbage & Carrots
- Whisk all of the dressing ingredients together in a small bowl and chop the onions.
- After the veggies have been rinsed and dried, add all salad ingredients to a bowl and toss with the dressing.
- Chill until ready to serve. Lasts 3-5 days in the fridge.
Nutrition
Serving: 1cup | Calories: 196kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Sodium: 2246mg | Fiber: 3g | Net Carbs: 5g | Fat Ratio per Serving: 82.65% | Protein Ratio per Serving: 8.16% | Carb Ratio per Serving: 10.2%