Picnic Coleslaw - Low Carb, Gluten Free, Sugar Free
Serves: 8
  • 1 large head of green cabbage (slightly less than 2 pounds)
  • 3 large or 4 medium carrots, grated
  • 3 apples, unpeeled and chopped into small bite-sized pieces, about 1/2"
  • 1 1/4 cups plain yogurt (I use full fat)
  • 1 1/4 cups mayonnaise (see notes above in the introduction for gluten free info)
  • 3 tablespoons Dijon mustard
  • 1 teaspoon salt, or to taste
  1. Finely shred cabbage: cut cabbage into quarters the long way through the base. Remove the core, and shred. I use the food processor. I only have a medium slicing disk, so to get a fine shred I barely press on the plunger. You can also cut crosswise into very thin slices. Put shredded cabbage into a large bowl.
  2. Add grated carrots and chopped apple.
  3. In a small bowl mix together the yogurt, mayonnaise, mustard and salt. Add to vegetables and stir to coat. Taste and add more salt if desired.
  4. Cole slaw may be made 6-8 hours ahead of time and kept covered in the refrigerator.
Recipe by Preheat to 350˚ at https://preheatto350.com/picnic-cole-slaw-low-carb-gluten-free-sugar-free/