Low Carb Cole Slaw
Prep time: 
Total time: 
This low carb cole slaw is great any time of the year.
  • 1 head of green cabbage
  • 2 to 3 carrots
  • ⅔ cup mayonnaise
  • ⅓ cup unflavored Greek Yogurt
  • ¼ cup Splenda or sweetener of choice
  • ¼ cup cider vinegar
  • 2 tablespoons of Dijon mustard
  1. Start by cutting the cabbage in half. Remove the core and wash it well. Also give the carrots a good scrub too. Set the cabbage aside and allow the water to drain out.
  2. Using a hand grater or a food processor shred the carrots and place in a large mixing bowl. Shred the cabbage in the food processor if you have one. I don't have one big enough to put cabbage in so I just sliced it thinly with a knife.
  3. In a bowl mix the granulated sugar and the cider vinegar together. Stir until most of the Splenda has been dissolved. Add the mayonnaise and Dijon mustard. Mix until well blended. Pour the dressing over the cabbage/carrot mix and stir to coat. Transfer the coleslaw to a large container with a cover. Or simply cover the mixing bowl with plastic wrap. Chill in the refrigerator for a few hours before serving.
Recipe by Remake My Plate at http://remakemyplate.com/recipe-remake-low-carb-cole-slaw/