I'm crazy about any kind of salad that features cabbage, but this basic recipe for Kalyn's Low Carb Coleslaw is a cabbage salad recipe I make over and over. This is the perfect side dish for anything on the grill, and my Low Carb Coleslaw is also gluten-free and South Beach Diet friendly.
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It's probably not too hard to figure out that I love salads with cabbage, and there are lots of interesting cabbage slaw recipes on the blog, some of which I make over and over when I want a tasty low-carb side dish with a bit of crunch. But I have to confess I love coleslaw, just the basic sweet-sour stuff you make with the already-shredded mix from the grocery store. It's a salad I think is the perfect side dish to have with anything you've cooked on a grill.
Nearly ten years ago I created this recipe for Kalyn's Low Carb Coleslaw, after I'd been eating the lower carb way for a little while. When I served it to my extended family of absolutely-not-low-carb eaters, several people commented that it was the best coleslaw they'd ever had! Now that grilling season is here again, I decided it was time to give this recipe a better photo.
My favorite coleslaw starts out with a package of coleslaw mix from the store, which means the only thing that's at all time consuming about making my coleslaw is making the dressing. You can certainly slice up cabbage yourself if you prefer (or if you don't want the teeny-tiny bit of carrots that comes in the packaged mix.)
This dressing will keep in the fridge for a week or probably even two, so I'm giving you a recipe for enough dressing for two bags of coleslaw mix. Make the full amount of dressing, and you can make a big bowl of coleslaw for a party or have coleslaw again in a few days! I love this version of coleslaw with my personal "must have" ingredients of buttermilk, celery seeds, and chopped red cabbage; hope you enjoy!
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