Chef Jeff's Creamy Keto Cole Slaw

[jcam222]

Chef Jeff is a local nickname so I've used it to name some of my best recipes lol. Knocked out a triple batch of my cole slaw for my grandsons party this weekend. I think I've posted this before but thought I'd give it its own thread. This is a very simple recipe I come up with and have served to a lot of folks. They have always raved about it so I haven't done anything to complicate it lol. It seems like a lot of garlic but trust me it's not too much in this recipe
Ingredients:

30 oz. container of mayonnaise
1 cup of apple cider vinegar
1.5 t salt
1.5 t garlic powder
2.5 T prepared minced garlic
2.5 T liquid from prepared minced garlic
1.5 t smoked paprika (Optional)
2.5 T medium ground black pepper
1.5 to 1.75 cups Splenda
Combine all ingredients and whisk until smooth. This makes enough dressing for 5 – 6 lbs. of shredded coleslaw mix. May need to add 4 lbs. and after sitting a couple hours add the other 1 – 2 lbs. Coleslaw is best the next day. Here's one of todays 3 giant bowls.

 

[912smoker]

Love some coleslaw and that looks /sounds great Jeff!

Keith

 

[Fueling Around]

A recipe begging for Duke's mayo. There's no sugar in Duke's.
Nice round Jeff.

 

[jcam222]

A recipe begging for Duke's mayo. There's no sugar in Duke's.
Nice round Jeff.

I actually did use Dukes!

 

[BrianGSDTexoma]

Sounds really good. Now I got to figure put how to make for 1.

 

[Gonna Smoke]

I'm with Brian, sounds great, but 6 lbs. is way too much even for my zoo...

 

[Steve H]

Looks killer Jeff!

 

[chef k-dude]

Dang, you go big or home home dont you?!

A recipe begging for Duke's mayo. There's no sugar in Duke's.
Nice round Jeff.

I dont add any sweetener to my coleslaw dressing. Took me years to figure out why I thought coleslaw, potato and macaroni salad were overrated. Then I had Carolina vinegar slaw and it occurred to me that I dont like sweet salads that in my mind should be for dinner (or lunch)! So I started making my own. Everybody loves them and dont seem to miss the sweet at all. I cant stand store-bought salads for that reason. I didn't care for the sugar, even before I went low carb for several years, so that was an easy one for me! Never had a huge sweet tooth. Bread on the other hand I could eat all day...

Sounds really good. Now I got to figure put how to make for 1.

I like to add my slaw dressing right before eating. Letting it rest too long leeches out moisture, waters down the dressing and wilts the cabbage. I prefer the cabbage fresh and crunchy and also like some slivered onion and slivered celery in there.

You can make the dressing, keep it in a jar in the fridge and add it to individual servings or scale it as needed. Eyeball it. A dressing like this also works with shredded lettuce...I make lettuce slaw because lettuce is something I have on hand usually. A head of cabbage is much more of a commitment and harder to shred (I never buy bagged mixes, dont trust them after all the freaky recalls). I add the slivered onion and celery and mix right before plating.

 

[lvrgsp]

Chef Jeff is a local nickname so I've used it to name some of my best recipes lol. Knocked out a triple batch of my cole slaw for my grandsons party this weekend. I think I've posted this before but thought I'd give it its own thread. This is a very simple recipe I come up with and have served to a lot of folks. They have always raved about it so I haven't done anything to complicate it lol. It seems like a lot of garlic but trust me it's not too much in this recipe
Ingredients:

30 oz. container of mayonnaise
1 cup of apple cider vinegar
1.5 t salt
1.5 t garlic powder
2.5 T prepared minced garlic
2.5 T liquid from prepared minced garlic
1.5 t smoked paprika (Optional)
2.5 T medium ground black pepper
1.5 to 1.75 cups Splenda
Combine all ingredients and whisk until smooth. This makes enough dressing for 5 – 6 lbs. of shredded coleslaw mix. May need to add 4 lbs. and after sitting a couple hours add the other 1 – 2 lbs. Coleslaw is best the next day. Here's one of todays 3 giant bowls. View attachment 720450

Yea man. Love me some good coleslaw. Thanks for the recipe chef Jeff.

 

[Fueling Around]

...
Never had a huge sweet tooth. Bread on the other hand I could eat all day...
...

Making bread I usually delete the sugar and cut the salt back to 1/2%. There is enough carbs in bread and by reducing the salt the need for sweet goes down.