Re: [Healthy_Recipes_For_Diabetic_Friends] Southern Style Slaw

 

Rod desn't like fennel seed. I make a similar slaw but use celery seed and some finely peeled (using a peeler, maker serverl along passes) celery sometime; diced up peppers in it rocks. I use full fat mayo and white vinegar sometimes...less mustard (just about 1/2 tsp of country or classic yellow)...homemade dressing is so much better and very low carb. I often but the pre-shredded slaw mixes (I like the one from dole that is shred not chopped and has a little red cabbage in it)~

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Kathleen Bowen Simons
Lorton, Virginia

On Sun, Jul 3, 2016 at 10:03 PM, Darlene BC dsharple@shaw.ca [Healthy_Recipes_For_Diabetic_Friends] <Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com> wrote:

 

Southern Style Slaw

For the dressing:

1/4 cup Splenda No Calorie Sweetener, Granulated
1 cup lite mayonnaise
2 tablespoons Dijon mustard
4 tablespoons apple cider vinegar
2 teaspoons fennel seed
3 tablespoons lemon juice
Salt & pepper, to taste

For the slaw:

2 each medium, seeded & sliced yellow bell peppers
2 each medium, seeded & sliced red bell peppers
4 cups shredded cabbage *
6 oz. bag shredded carrots *
5 each thinly sliced radishes
1 cup diced red onion

* If you would rather use store bought slaw mix, then a 14 oz. bag of
cabbage coleslaw mix is about 6 3/4 cups and would work for this recipe.

Whisk together all dressing ingredients until well combined. Add salt &
pepper to taste.

Mix together peppers, cabbage, carrots, radishes and red onion in a
large bowl.

Toss the dressing in with the vegetables. Chill for 60 minutes, stir and
serve.

Makes: 12 - 1 cup servings

Nutritional Information Per Serving: Calories: 100 ; Calories from Fat:
60 ; Protein: 1 g ; Fat: 7 g ; Sodium: 210 mg; Cholesterol: under 5 mg ;
Saturated Fat: 1 g ; Dietary Fiber: 2 g ; Carbohydrates: 10 g

Darlene

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Posted by: "Kathleen B. Simons" <kathleen.bowen@gmail.com>

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