I know this might sound like a mad question but could anyone tell me how to make coleslaw in the lo carb way.As you can probably tell by my question I am not much of a cook!!!

What I would do is leave out the sugar

Here you go, Spin. There are no dumb questions.


Cole Slaw

3.6 Net Carbs per 1/2 cup serving.
Makes: 6 cups

Ingredients

1/2-3/4 Cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Splenda (or 1 packet)
6 Cups finely shredded green cabbage (1 avg. head)
1/4 teaspoon salt
1/2 teaspoon ground black pepper

note: you may substitute 1/2 cup cream and 2 Tablespoons mayo for the 1/2-3/4 Cup mayonnaise

Directions

- Thinly slice cabbage with knife
- Cut shreds into 1" pieces and place in bowl
- Add all other ingredients to bowl and stir to mix well
- Chill; stir before serving

Thanks for the recipe can,t wait to try but could you tell me roughly what the weight equivalent would be for the cups used in the recipe,as over here i would,nt know what kind of cup ie tea cup and our cups i believe are a lot smaller than yours!!

Ah, yes...I see the problem. I'd forgotten that you folks had your own way of measuring things!

A U.S. cup contains 8 U.S. fluid ounces...which works out to 8.33 fluid ounces by British measure. For cooking purposes, you can consider the volumes the same. This also works out to 1.67 of your Gills, .416 British Pints or .052 Imperial gallons...what do you folks use for cooking measures bigger than a Tablespoon? Actually, I do believe the teaspoon and tablespoon measures in the recipe are the same as the ones you use. Check the label on the mayonnaise you use...it should read "0 Carbohydrates per serving."

So, enjoy your cole slaw...it's traditional picnic fare for us. Goes wonderfully with a plate of roast chicken.

Enjoy!

1/2 Small head Red Cabbage - chopped finly
1 cup hellmans mayo
3 Tbls vinegar
1 teaspoon celery salt
3 Tbls heavy cream deluted w/3 Tbls water
8 pks of Splenda

Mix all together, let sit over night in frig in a tightly sealed container.

The sauce will be a pink color but it is sooooooooo much more better then green cabbage.

I saw a coleslaw on the Better Home's & Garden newsletter that was very good. It would be great for a BBQ/Picnic. I don't know what the carb count is but I'm sure a lot of it is fiber.

Colorful Confetti Coleslaw
1 head cabbage, shredded
1/2 red pepper, diced
1/2 green pepper, diced
diced red onion or green spring onion to taste
mayo (add to your liking)
1 tblsp. horseradish
1 tblsp. lemon juice

mix it all together and let chill in fridge for atleast two hours.

I use cabbage some green onion then mayonaise mixed with some cream a pack of splenda and Mrs. Dash -- blend the mayo mixture well and mix it in the cabbage onion -- the peppers would be good in that too.

Another cabbage salad is the cabbage, onion, sunflower seeds, sliced almonds then about 1/4c vinegar, 1/4c olive oil with a couple packs of splenda -- this is good after setting several hours -- kind of a sweet and sour salad. A friend of mine adds uncooked ramen noodles, I substituted cauliflower for that once -- good and crunchy.

I forgot, the Colorful Confetti Coleslaw recipe also calls for 1-2 tblsp. of prepared mustard. I can't remember the amount so just add to your taste.