Sugar Free Sweet Cole Slaw Food

SUPER SIMPLE SUGAR-FREE COLESLAW

Steps:

• In a large bowl, whisk together mayonnaise, vinegar, garlic powder, celery seeds and sea salt.
• Add shredded cabbage and carrots. Toss to coat.
• Cover and refrigerate for at least one hour. Stir again then serve.
• Enjoy!

SWEET COLESLAW

Steps:

• Stir mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice, and pepper together in a bowl.
• Toss cabbage and carrots together in a large bowl. Drizzle dressing over the cabbage mixture and toss to coat.

SWEET RESTAURANT COLESLAW

Steps:

• Pour coleslaw mix into a large bowl.
• Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.

SUGAR FREE COLESLAW

Steps:

• Be sure cabbage and carrots are chopped up into small pieces (about the size of rice).
• Combine Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
• Add the cabbage, carrots and onion and mix well.
• Cover and refrigerate for at least 2 hours.
• I like to use the premade slaw mix, and chop it up finer and then mix the wet ingredients.

APPLE COLE SLAW

Steps:

• 1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
• My Note: You don't care for bell pepper and onions in our slaw, so I left them out and it was still scrumptious. Here is a little tip I heard about from a chef on the cable food network. As you know all veggies have quite a bit of water so if you but the cabbage in a colander and sprinkle a little salt over it. It will remove the excess water from the cabbage. This process takes about 30 minutes to an hour but it gives you a very crisp cabbage and the slaw is not watery. I did differently was to put a tablespoon of lemon juice on the apples while I chopped up the rest of the ingriedients, I did this the first time I made the salad, I didn't do it the second time and the apples turned brown after 2 days. I still added the lemon juice that the recipe calls for.
• For a change of pace, I occasionally throw in pecans or sunflower seeds for a little something different -- This has joined a list of favorites in our household! I only used 1/4 cup of brown sugar and added a couple Tbl. of cider vinegar in addition to the lemon juice.
• I always buy a pre-shredded cabbage/carrot mixture to make prep easier and also change up the apples from time to time (try Fuji or Gala, you must keep the granny smith though for the tartness). I skip the red pepper and sometimes add a little extra dressing. This is WONDERFUL and keeps for several days.

SWEET AND SOUR COLE SLAW

Steps:

• 1. Chop or shred the cabbage as you prefer your slaw; I like mine shredded.
• 2. Mix wiith 1 cup of the sugar and set aside for one hour to sweat.
• 3. Mix vinegar, 1 cup sugar, salt, garlic powder, lemon juice and water to disolve sugar and salt. The celery seeds are OPTIONAL; some people have dietary restrictions for seeds.
• 4. Fine dice the onion, bell pepper and carrot and add to the liquid untill ready to add to the cabbage. Resist the temptation to shred the carrot because it will turn your salad orange.
• 5. Add the salad oil the next day or before you serve it the first time. Mix well.
• 6 This slaw is best made a day ahead and will keep for a long time in the refrigerator. I refrigerate mine in quart and pint jars. If you are a little shy on brine save the brine from the first jar eaten and top off the rest you have put up. You'll never be short handed for a party again.