Low Carb Cole Slaw
 

I am looking for some help please. I usually make a version of low-carb coleslaw. What I'm trying to figure out is, how many servings, how much makes a serving, how many net carbs are in that single serving.


http://www.food.com/recipe/best-low-carb-coleslaw-83205

This is the recipe I use. It says this recipe makes 6 servings.

Serving size = 87 g

13.7g carbs - 2g fiber dietary fiber = 11.7g net carbs

So, for 1/4 cup of this particular coleslaw is 11.7 carbs?

Any help with this would be greatly appreciated.

Thank You,

Kelly

If 87g is 1/4 cup, then yes.



Here's my recipe:


1 Green Cabbage
2 carrots shredded
1/4 cup White Vinegar
1/2 tsp Salt
1 and 1/4 cup mayo
sweetener to taste
pepper to taste

I never add onions, but that sounds realllllly good! I might do that next time.

I can't help you with carb count in cup servings, as I measure all my things in grams since I have a food scale. I just dump and measure. It saves time as I cook for 7 people. All I know is that 100g of mine is:
149 cal, 5g carbs, 2g fiber

I don't understand the big carb difference between these two recipes. I want to eat the one with 3 net carbs. LOL I know that onion adds more carbs than one would think, but the second recipe has carrots instead, and they add carbs, too. Puzzled!!

100g of cabbage is only about 3 net carbs. A medium carrot is about 4. This is according to the site fatsecret which I have used for years. It takes data from the USDA and is super easy to use. I'd just enter all the amounts and see for yourself.

https://www.fatsecret.com/calories-...namount=100.000

Thanks for that link! I bookmarked it.

The first recipe uses Splenda, which is basically 8 carbs per 1/3 cup due to the powder it is mixed with and the cream is 3 or 4 per half cup. Neither of those have fiber to subtract.
So that's what makes it much more up there. I use zero carb liquid sweetener and the mayo has no carbs. And yes the onions do add a little. They are almost 3 net carbs per quarter cup.

I have never put any sweetener in my cole slaw. I don't think my mother did, and I just followed what she did. My family likes my cole slaw so I guess I won't change what I'm doing.

That's one reason I can never have cole slaw when
we eat out.

I always laugh to DH and call it sugar slaw. Some of those recipes use 1/2 a cup of sugar in the mix.

There are the mayo slaws and the German pickled type and they're both good if made at home.

I also love the idea of adding the celery seed. It just adds that "Je Ne Sais Quis"

I always use celery seed when I make marinated cucumbers and also Dill Weed. -also use both in my chicken salads.

Both of those recipes above sound great!

Here is the recipe from Dana Carpenter s book fat fast that I us.
1 serving
1 tbl sour cream
1.5 tbl mayonnaise
.5 tsp brown mustard
1 tsp apple cider vinegar
1 pinch of Splenda or 1 drop of liquid stevia
1.5 cup of shredded cabbage
7 carbs, 2 fiber net carb 5

Last night we ate at Bob Evans and DH's meal came with cole slaw. He tasted it and said it didn't taste right. I tasted it and said that's because they put a ton of sugar in it. He didn't eat it. He's used to the way I make it without sweetener. Also, theirs is soupy. I don't like it soupy. I just like enough mayo and vinegar to moisten the cabbage.

All of these recipes sound good, but I would just omit the sweetener.