Low Carb Recipe
A truly classic coleslaw with carrots, mayonnaise, sour cream, cider vinegar, sugar substitute, celery seed and salt.
1 medium cabbage (about 1-1/2 lbs) halved, cored
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
2 packets sugar substitute
1 teaspoon celery seed
1 teaspoon salt
Cut cabbage halves in half and thinly slice. Transfer to a large bowl. Coarsely grate carrots into cabbage and mix well.
In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, sugar substitute, celery, and salt. Pour dressing over vegetables. Mix until thoroughly combined. Refrigerate at least 30 minutes before serving for flavors to blend.
This recipe yields 8 servings
189 Calories; 21g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 399mg Sodium.
Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
1 shredded cabbage
1/2 cup mayonnaise
Can of tuna packed in water
Salt and pepper (to taste)
Drain the water from the tuna. Mix all the ingredients together - a great lunch combination.
Per serving: Calories 806; Fat 94g; Protein 2g; Carbohydrate 4g; Fiber 2g; Cholesterol 39mg; Sodium 638mg