Recipe by ZACHBENMOM
"I adapted this recipe while on the South Beach Diet. It is a wonderful complement to grilled meat and burgers and a welcome change from the Asian flavored or the mayo-based slaws. The recipe is easily doubled."
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fresh lime juice
1 1/2 teaspoons
granular no-calorie sucralose sweetener (e.g., Splenda ®)
salt and freshly ground black pepper to taste
1/4 large head
green cabbage, shredded
1/4 large head
coarsely chopped red cabbage
green onions, thinly sliced
WOW! The dressing for this coleslaw was VERY tart! I tried adding more Splenda. :(
This recipe had the basis of what I was yearning for in coleslaw. I made one adjustment by adding 1T. of grapeseed oil to the dressing. Yummy as a side dish with grilled chicken.
I wanted to make the asian coleslaw with ramen noodles, but after cutting up my cabbage and green onions, I realized I was out of ramen noodles! So I decided to make this recipe instead. I didn't have a sugar substitute, so I just used sugar!
I like the tartness that the lime juice brings to this coleslaw, found the cumin a little overwhelming, so I will cut that back a bit in the future. That little kick from the cayenne is just perfect for the dressing, and I love the way this breaks down nutritionally.
extremely tangy, i guess this isn't the style i like. Coleslaw should be creamy… this was way too limey.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Southwest Coleslaw
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 4
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