Low Carb Coleslaw Dressing
This dressing uses monk fruit sweetener to cut carbs, and Greek yogurt to cut back on fat so you can enjoy creamy, tangy coleslaw without all the calories.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 cups
- Category: sauces, dressings, seasonings
Ingredients
-
¼ cup granular monk fruit sweetener, or erythritol
-
½ cup mayo
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¼ cup plain Greek yogurt nonfat or full fat, as desired
-
3 tablespoons cream
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1 ½ tablespoons apple cider vinegar
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2 tablespoons lemon juice
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½ teaspoon salt
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Garlic powder 1/4 teaspoon, or to taste
-
Celery salt 1/4 teaspoon, or to taste
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Ground black pepper 1/4 teaspoon, or to taste
To make into a salad:
- 7 cups finely shredded cabbage, broccoli slaw, or other chopped/shredded vegetables
Instructions
- Combine granular sweetener, mayo, yogurt, cream, vinegar, lemon juice, salt, pepper, and other spices in a small bowl. Whisk well to blend. Taste and adjust seasonings if needed.
- Add shredded cabbage to a large bowl.
- Pour dressing over cabbage and toss well to coat.
Notes
Notes:
The prepared coleslaw keeps well in the fridge for about 24 hours, and the flavor improves as it chills. After 24 hours, it can begin to get soggy however.
Note: The nutrition info down below is for a recipe made with nonfat Greek yogurt, and reduced calorie mayonnaise.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 79
- Sugar: 1.3 g
- Sodium: 170.2 mg
- Fat: 7.2 g
- Carbohydrates: 2.7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 12 mg