Sugar-Free Coleslaw recipe–a crowd and picnic favorite.
Burgers and chips, again? Ugh. That might work fine for a quick bite to eat here and there, but, honestly, it gets boooring really quickly. Want a little somethin’-somethin’ on your dinner plate? Maybe a little something crunchy, juicy, and flavorful? Or a little something with a fun color on your dinner plate that’s so exciting to look at? Or maybe both? Well, then you absolutely need to add this Summer Sugar-free Coleslaw to your summer menu, pronto!
Make your next dinner or picnic more exciting and colorful with this easy and, to those who care, sugar-free, Summer Coleslaw.
Sugar-Free Coleslaw Recipe
1 head of Cabbage (about 2 lbs)
3 medium Carrots
½ cup Sour Cream
½ cup Mayonnaise
1 tsp Salt for wilting (more to taste)
1/8 tsp black pepper
1 TBS Apple Cider Vinegar
Juice of one orange (or 2 clementines)
½ tsp Celery seeds
2. Cut the head of cabbage in half. Then, with the help of a chef’s knife, carefully cut out the center stem by making incisions in a shape of a triangle.
3. Shred the cabbage thinly with a sharp knife.
4. Toss shredded cabbage with 1 tsp of salt in a colander or mesh strainer. Let sit in the sink for at least 1 hour to let the cabbage wilt.
5. Wash and peel carrots. Shred or cut into 1/8thinch-thick matchsticks
Make the dressing.
6. Mix 1/3 cup of sour cream and 1/3 c of mayonnaise.
7. Add apple cider vinegar, orange juice, celery seed, and pepper. Mix well.
8. After about an hour, rinse shredded cabbage under the running cold water.
Press the cabbage into the colander to get rid of excess water, but do not squeeze. Transfer cabbage onto a towel and pat dry with paper towels.
9. Place “dried” cabbage into a large mixing bowl, add carrots, and pour the prepared dressing on it.
Toss gently to combine. Add salt to taste. Add a shake of stevia if you desire a bit more of sweetness.
10. Serve immediately or store in the refrigerator up to 2 days.
Make ahead: After you wilt the cabbage, rinse and pat it dry, you can place it into a plastic Ziplock bag and refrigerate overnight.
Sweetener: This is sugar-free recipe. I used orange juice for natural sweetening. Sometimes I add a tiny pinch of stevia. If you want to add real sugar, omit orange juice and add 1 TBS of cane sugar to the dressing.
Want to bring something new to the picnic or shake up your own summer menu, try this fabulous and super easy Summer Sugar Free Coleslaw. It pairs perfectly with my Strawberry Lemonade on a hot summer night.
If you tried and liked this recipe, let me know in the comments. I’d love to hear your feedback.