Coleslaw

COLESLAW

This lovely, sweet, crunchy coleslaw is perfect to serve with fried and baked chicken and with sausage rolls and a cold-meats and cheese picnic plate. A light and healthy addition to most meals - and lovely on a cheese or ham sandwich too.  The batch comes in at 42g net carbs, so you need to divide that by the number of servings to get your individual net carb count.  This batch will make 8 large accompaniment servings at 5g net carbs each and deliver approximately 30 tblsp at 1.4g net carbs each.

Ingredients

• 300g White Cabbage
• 1 medium Carrot
• 1 sm Red Onion
• 1 sm Pink Lady Apple
• 4 tblsp Mayonnaise
• 1/2 tsp Ground Black Pepper

Method

• Shred the cabbage, carrot, onion and apple in your food processor (or grate it if you don't have a food processor) until you have your own desired consistency.  I prefer slightly smaller pieces, but you may prefer larger ones.
• Stir through the mayonnaise and black pepper.
• Decant into a sealable container and store in your fridge for up to 3 days.

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.