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VEGGIES:
*7.5 - 8 cups of shredded cabbage & carrots (I use the prepackaged stuff from the produce section)
DRESSING:
*1/3 cup Splenda
*1/2 tsp salt
*1/8 tsp white pepper
*1/2 cup half and half (or 1/4 cup half & half and 1/4 cup heavy cream)
*1/2 cup mayo
*1 1/2 tbsp white vinegar
*2 1/2 tbsp lemon juice
Combine all dressing ingredents in bowl and whisk together until smooth. Add cabbage/carrots and mix well. Refrigerate for minimum of 2 hrs before serving.
When made with 1/2 cup of Half & Half, 1 cup servings = approx. 4 net carbs.
Plan: South Beach
Stats: 246/198/150
BF:
Progress: 50%
Location:
lazy cooks variation:
Bagged cabbage mix, jalepeno pepper ranch dressing & white vinegar.
Let it sit to mix the taste . Tangy & good.
Carrot content in the mix is minimal don't sweat it.
i did make this again and it is still yummy. going to eat the rest monday for my dinner. i broke the recipe in half to make half of this recipe. really good. sue
Does this keep well? I want to make it today for tomorrow night with crockpot ribs. How is it the next day or should it be eaten the same day? Thanks much
Plan: Non Specific - Just LC
Stats: 188/163/130
BF:46.65%/37.7%/23%
Progress: 43%
Location: Ottawa, ON, Canada
Every time I make this for parties I end up having to print the recipe off for at least 2 or 3 people. I think from now on I'll just bring pre-printed recipe cards.