ColorMe Coleslaw (Low Carb)

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I’ve been making coleslaw for years.  But it’s usually just your run of the mill cabbage, mayo, sugar, redwine or cider vinegar concoction. This time I decided to get a little jiggy with it. (I know no one says that anymore, I’m bringing it back, ok?) So we made this last night and it was terrific.  Tangy, sweet, crunchy, fresh, really yummy.  The picture is from today so it’s been steeping over night and I had the leftovers for lunch (I actually ate that bowl of it as soon as I was done shooting.)

Notice the beautiful color?  That’s why we’re calling it “ColorMe Coleslaw”.  Cute, right? I thought so too.  Shred everything yourself to keep it inexpensive, or if you’re running short on time, buy the pre-shredded stuff!

1/2 head of red cabbage finely shredded
1 bulb of fennel finely shredded
1 head of green cabbage finely shredded
3 T. of Mayonnaise
3 T of Sour Cream
About 1/2 of red wine vinegar (more or less to taste)
1/4 of Splenda (or sweetener of your choice, we’re low carbin’ it ’round here)
1/2 T of Celery Seeds
Juice of 1/2 a lemon
Salt and Pepper

Now don’t use a measuring spoon for the mayo and sour cream, just get out a big “Table Spoon” and scoop it.  It’ll be fine, I promise.

Combine everything in a very large bowl and toss (I use tongs, it’s much easier to get it all blended) and toss and toss.  that’s is the most time consuming part of the recipe. It’s going to seem like it’s gloppy, but keep tossing.  Taste and adjust seasonings to your liking.  Makes quite a bit, but the leftovers stay crunchy till at least lunch the next day.  I don’t know how much longer it will last as we don’t have any left to test.

Enjoy!

Looking for more low carb recipes? Try my low carb section!

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