Mixed cabbage coleslaw

Mixed cabbage coleslaw

Light, fresh and colorful. Yes, ‘tis coleslaw of which we speak! This go-to side is quick and easy to make. Perfect for barbeques, picnics, block parties, or anytime! So go on and mix it up!

Mixed cabbage coleslaw

Light, fresh and colorful. Yes, ‘tis coleslaw of which we speak! This go-to side is quick and easy to make. Perfect for barbeques, picnics, block parties, or anytime! So go on and mix it up!
USMetric
6 servingservings

Ingredients

  • 8 oz. 225 g green cabbage
  • 4 oz. 110 g red cabbage
  • 4 oz. 110 g kale
  • 1 cup 240 ml mayonnaise
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Shred the cabbage with a sharp knife, mandolin slicer or a food processor.
  2. Put in a bowl and add mayonnaise, salt and pepper. Stir well and let sit for ten minutes.

Tip!

Make a big batch. Coleslaw will keep in the refrigerator for 3-4 days.

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3 comments

  1. Pearl
    Ugh, you call that cole slaw? Cabbage with mayonnaise, salt, and pepper? You need to add some vinegar to the mix, which will improve the taste, make it easier for the sauce to coat the cabbage, and slow down the blood sugar spike. Let's see, for a cup of mayo, try adding maybe 1/3 cup of simple cider vinegar. More low-carb spices wouldn't hurt, either.

    Where I live, most people add sugar to their cole slaw. I will add a little sugar-free sweetener to give it a taste closer to what I'm used to, but you can leave that out if you prefer.

  2. Tony
    What blood sugar spike?
  3. Keith
    Where's the purge? It's not cole slaw if the cabbage isn't purged. I don't have to try this recipe to know how overly crunchy and bland it will be.

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