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.
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%
Low Carb Coleslaw - Confetti Recipe https://castleinthemountains.com/low-carb-coleslaw-recipe/ June 12, 2021