Sugar-Free Carolina Coleslaw
Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings and other picnic or potluck favorites.
Servings: 6
Calories: 239kcal
Ingredients
- 1 head green cabbage cored and thinly sliced
- 1 small or ½ medium red onion, thinly sliced
- 1 small white onion thinly sliced
- 3 large carrots grated
- 4 large kale leaves stalk removed and cut into thin ribbons
- Sea salt and black pepper to taste
- ¾ cup apple cider vinegar
- ½ cup allulose
- ½ cup avocado or olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons celery seeds
Instructions
- Add cabbage, red onion, white onion, carrots and kale to a large bowl and season with salt and black pepper, to taste. Toss to combine and set aside.
- Add the vinegar and allulose to a small saucepan set over medium heat. Stir the mixture until the allulose thoroughly dissolves, approximately 1-2 minutes. Remove from heat and whisk in the oil, Dijon mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
- Cover with plastic wrap and chill in the refrigerator for 2 hours to overnight before serving. Enjoy!
Notes
Tip: Tough kale leaves can be tenderized by rubbing the leaves with a little olive oil before slicing.
Nutrition
Calories: 239kcal | Carbohydrates: 33g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 84mg | Potassium: 469mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5979IU | Vitamin C: 67mg | Calcium: 113mg | Iron: 1mg