A few weeks ago Brett and I had a family barbecue at our house. A couple of the guests were, like us, on an LCHF diet but there were a few who weren't. We wanted to try and find something to serve with our meat dishes that wouldn't be just...cheese or a regular old salad. We decided to go with coleslaw and tweaked it to our liking to make it as low-carb as possible while still retaining the sweet flavor that our non-low-carb family members would like. Since that barbecue, we've made this recipe several times because it goes great as a side to entrees that maybe don't have much fat on them, like chicken breast or fish. (Also, because it's delicioius!)
1 head white cabbage
1/2 head red cabbage
1 1/2 cup mayonnaise
1/2 cup sugar equivalent of liquid sweetener (12 drops of EZ Sweetz, or 1 tbsp liquid Sweet'N Low as pictured below)
3 tbsp white vinegar
1 tsp salt
1/2 teaspoon pepper
After removing the cores, put both types of cabbage through your food processor on the slice setting, or slice by hand into thin shreds. Set it aside in a large bowl for a moment while, in a separate bowl, you mix the remaining ingredients. Using a rubber spatula, fold the mayo mixture into the cabbage, folding and stirring until all of the cabbage is coated. Makes about 12 servings, 5 net carbs each.
I should add: you might notice that our coleslaw recipe doesn't call for any carrots. We made it with carrot the first time and didn't find that they really added much except for (albeit minimal) carbs. We just don't see the point in buying one carrot, using about half of it, and discarding the rest.
What you'll need
All done: 1 giant bowl of slaw