Sugar Free Coleslaw
This refreshing sugar-free coleslaw is a light and crunchy side dish, perfect for picnics or barbecues. It features crisp cabbage and carrots tossed in a tangy, creamy dressing made with a sugar substitute.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 239 kcal
Allergen information: may contain celery, eggs, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 300 ggreen cabbage, shredded
- 100 gcarrot, shredded
dressing
- 0.5 cupmayonnaise, sugar-free
- 2 tbspapple cider vinegar
- 1 tbsperythritol, granulated
- 1 tspdijon mustard
- 0.5 tspcelery seed
- 0.25 tspsalt
- 0.13 tspblack pepper, freshly ground
Equipment
large bowl · medium bowl · whisk
The method
Step by step
- 1
In a large bowl, combine the shredded green cabbage and shredded carrot.
About 2 min
- 2
In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, dijon mustard, celery seed, salt, and black pepper until well combined and smooth.
About 3 min
Cook’s note: Taste the dressing and adjust the sweetness or tanginess to your preference.
- 3
Pour the dressing over the cabbage and carrot mixture.
About 1 min
- 4
Toss everything together thoroughly until the vegetables are evenly coated with the dressing.
About 2 min
- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Cook’s note: Chilling the coleslaw makes it more refreshing and helps the vegetables soften slightly.
Per serving
Nutrition
- Calories
- 239.1kcal
- Protein
- 1.7g
- Carbs
- 12.3g
- Fat
- 22.5g
- Fibre
- 2.7g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover coleslaw in an airtight container in the refrigerator.