This is a sweet/tart, sugar-free – if you choose – coleslaw that is a wonderful alternative to the creamy coleslaw normally served at summer picnics. It may not be for everyone, but I love it. It’s also the perfect flavor to serve with anything from pulled pork sandwiches to fish tacos. It goes great on sandwiches to add a little crunch. It’s also rather pretty.
I normally quadruple the recipe, because this makes just enough for one small meal.
- 2 cups (loosely packed) shredded red and green cabbage
- 1/4 cup julienne carrots
- 1/4-1/2 cup chopped parsley or cilantro
- 1 green onions, minced
- 1 tsp minced garlic
- 3 tbsp apple cider vinegar
- 1/2 tsp salt
- 2 pkt Splenda (or 4 drops liquid sucrolose) – or 2 Tblsp sugar
Mix everything together (I use my hands) and let set a few hours in the fridge for the flavors to mesh.
I fast fried some thinly sliced sirloin with just garlic, onion and pepper, and then put it on low-carb tortillas with a little lime crema sauce. Really tasty. And then for lunch the next day I chopped up the leftover steak on it with the crema and sprinkled with toasted sesame seeds for a lunch salad. YUMMY!
- ⅓ cup sour cream
- 3 tbsp mayonnaise
- juice and zest of 1 lime
- salt, to taste