Total Time
10mins
Prep 10 mins
Cook 0 mins

Another low carb recipe for coleslaw without the mayo. This dressing is also good over cucumbers. Hope you enjoy. From Sugarfree New Orleans.

Ingredients Nutrition

Directions

  1. Mix the bell pepper, sugar substitute, celery salt, grated onion, olive oil, vinegar, and dry mustard well using a whisk. Pour over the shredded cabbage and toss.
  2. Add salt & pepper to taste and toss again.
Most Helpful

I am a lover of vinegar cole slaw and am on a serious (Atkins phase 1) low-carb diet. I made a DOUBLE BATCH of this by shredding a small cabbage and a head of anise. I used 3 coffee-type packets of Splenda, so that works out to a packet and a half for the recipe as written. I used wine vinegar. I also added a little celery seed. Absolutely wonderful. Using the anise is a fave of mine, but it is not necessary by any means.

Angela L. July 10, 2016

This was absolutely delicious. I changed this recipe slightly and didn't use all that they said.<br/>I shredded cabbage, carrot, red onion and a courgette. For the dressing I used olive oil, white wine vinegar and 1/4 teaspoon of mustard and some black pepper. Coleslaw doesn't have to be drowned in unhealthy mayonaise.

rab June 16, 2014

Great with hot gogs!

cocg73 January 10, 2010