1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (37 page)

Coleslaw Dressing (page 176)

Using a food processor’s slicing blade or a sharp knife, shred your cabbage and put it in a big bowl.

Add the carrot and onion and toss with the dressing. Admire and enjoy.

Yield:
10 servings

Each with 2 grams of carbohydrates, a trace of fiber, and 1 gram of protein.

Napa’s distinctive texture and mild flavor are quite different from the familiar green cabbage, and mint sets this recipe apart even more! As a result, this slaw appeals even to people who aren’t big fans of standard coleslaw. If you decide you like fresh mint in cooking, consider growing some. It’s a snap to grow—indeed, it’s so invasive that once you plant it, you may have trouble growing anything else!

1½ pounds (680 g) Napa cabbage

½ cup (12.8 g) chopped fresh mint

3 scallions, sliced

Orange Bacon Dressing (page 173)

cup (40 g) chopped peanuts

5 slices bacon, cooked and drained

An average-sized head of Napa should be about 1½ pounds (680 g). Remove any bruised or wilted leaves and then lay the whole head on your cutting board and cut across it at ¼-inch (6 mm) intervals, all the way down to the bottom. Scoop your shredded Napa into a big bowl.

Add the chopped mint and sliced scallions to the cabbage.

Toss the salad with the dressing, add your peanuts and bacon to the slaw, toss again, and serve.

Yield:
5 servings

Each with 5 g protein; 4 g carbohydrate; 2 g dietary fiber; 2 g usable carbs.

Even my slaw-hating husband likes this! It’s got a very different texture and flavor than your standard slaw.

4 cups (360 g) finely shredded napa cabbage

¼ cup (30 g) shredded carrot

2 scallions, thinly sliced

¼ cup (30 g) pale, inner celery stalk, thinly sliced

¼ cup (60 g) mayonnaise

1 teaspoon grated fresh ginger

2 tablespoons (30 ml) rice vinegar

1 teaspoon soy sauce

1 teaspoon Splenda

Combine the cabbage, carrot, scallions, and celery in a salad bowl.

In a separate bowl, combine the mayonnaise, ginger, vinegar, soy sauce, and Splenda. Beat together until smooth, pour over the vegetables, toss, and serve.

Yield:
8 servings

Each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 1 gram of protein.

I like peanuts in my coleslaw. Does it show? The chili garlic paste gives this a kick that sets it apart.

1 head cabbage, shredded, or 7 cups (525 g) bagged coleslaw mix

8 scallions sliced

1 cup (240 g) mayonnaise

1 tablespoon (1.5 g) Splenda

teaspoon blackstrap molasses

2 teaspoons chili garlic paste

½ cup (75 g) chopped dry-roasted peanuts

Put your cabbage in a big mixing bowl and add the scallions. Stir together the mayo, Splenda, molasses, and chili garlic paste; pour the dressing over the vegetables and toss. Add the peanuts and toss again.

Yield:
8 servings

Each serving will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; 3 grams protein.

I liked this slaw so much, I ate the whole danged batch right out of the mixing bowl! I suppose there are worse things I could binge on.

½ big head Napa cabbage—If they’ve got only smallish heads at the grocer, use the whole thing!

2 scallions

1 tablespoon (9 g) sesame seeds

¼ cup (30 g) slivered almonds

1 teaspoon butter

½ teaspoon chicken bouillon granules

2 tablespoons (30 ml) canola oil

2 tablespoons (30 ml) rice vinegar

1½ teaspoons soy sauce

1½ teaspoons sesame oil

1 tablespoon (1.5 g) Splenda

Shred your Napa cabbage fine and slice your scallions; put them in a big mixing bowl.

In a medium skillet, over low heat, sauté the sesame seeds and almonds in the butter until the almonds are golden. Add to the cabbage.

Stir together everything else until the bouillon is dissolved; pour over the slaw and toss. You can eat this right away, but an hour’s chilling is a fine idea. Toss again right before serving.

Yield:
5 servings, unless you’re a cookbook author who waits to make dinner until 9 p.m., when she’s starving.

Each with 2 g protein; 3 g carbohydrate; 1 g dietary fiber; 2 g usable carbs.

The lemon flavor in this slaw makes it a natural with grilled fish, seafood, or poultry. And the combination of vegetables makes it appealingly colorful!

½ head cabbage, shredded, or 4 cups (300 g) bagged coleslaw mix

1 green pepper, cut in matchstick strips

½ cup (80 g) diced red onion

1 small carrot, shredded

¼ cup (15.2 g) chopped fresh parsley

½ cup (120 g) mayonnaise

½ cup (120 g) plain yogurt

¼ cup (60 ml) lemon juice

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) white wine vinegar

½ teaspoon pepper

2 tablespoons (30 ml) Dijon mustard

1 tablespoon (1.5 g) Splenda

1 tablespoon (15 g) prepared horseradish

½ teaspoon celery seed

Combine the cabbage, pepper, onion, carrot, and parsley in a big mixing bowl. In a separate bowl, whisk together everything else, pour your dressing over the cabbage mixture, and toss well. Chill for at least a few hours before serving.

Yield:
6 servings

Each serving will have 7 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 5 grams; 2 grams protein.

This may be a raw cabbage salad, but it’s not much like coleslaw. Plus, it’s utterly gorgeous on the plate.

2 cups (180 g) shredded green cabbage

2 cups (180 g) shredded red cabbage

½ sweet red pepper, chopped

½ green pepper, chopped

4 scallions, sliced, including the crisp part of the green

cup (40 g) grated carrot

1 small celery rib, thinly sliced

2 tablespoons (7.6 g) minced fresh parsley

Creamy Garlic Dressing (page 175)

Just cut up and combine all these vegetables. Then toss with the Creamy Garlic Dressing.

Yield:
8 servings

Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 1 gram of protein.

Measure your apple carefully since it’s the main source of carbs here.

1½ cups (340 g) diced cooked chicken

½ cup (45 g) diced apple

2 big ribs celery, diced

½ cup (60 g) chopped walnuts

cup (75 g) mayonnaise

Combine all the ingredients, mix well, and serve.

Yield:
2 servings

Each with 9 grams of carbohydrates and 3 grams of fiber, for a total of 6 grams of usable carbs and 40 grams of protein.

½ cup (150 g) canned artichoke hearts, sliced

2 cups (220 g) diced cooked chicken

cup (75 g) canned water chestnuts, diced or sliced