It’s not often that I get insanely excited over coleslaw. However, I am about this coleslaw. You see, the recipe looks simple, but it took me almost a month to perfect it.
I used to be obsessed with Marzetti’s Coleslaw dressing. Ever had it? It’s soooo good. Drool-worthy.
It makes a coleslaw that’s a lot different than the pre-made coleslaw you get at the deli or at KFC. It’s this magnificent blend of sweet, tangy and acidic that just makes hot dogs and pulled pork like a gazillion times better. Unfortunately, this bottled dressing is mostly high fructose corn syrup and sugar, delivering 7 grams of carbs per two tablespoons. I’ve been trying to make a healthy, low carb version of it for a long time. I finally hit the jackpot, folks. THIS IS THE STUFF! It tastes exactly the same to me. It’s the creamy coleslaw I haven’t been able to have in forever.
This recipe was all about finding the right ratio of ingredients. The ingredients themselves are very simple, but finding the right balance between them was not as simple. I struck gold with this and I’m pumped. It’s seriously the perfect coleslaw. It’s also got zero net carbs (not including the cabbage slaw), so you can eat it pretty much whenever you want!
Delicious Creamy Coleslaw (A Marzetti Knock-Off)
- 1 bag (16 oz.) shredded cabbage slaw mix (or make your own)
- 2/3 C mayonnaise (preferably an all natural variety)
- 1/4 C raw apple cider vinegar
- 1 T dijon mustard
- 1/4 C heavy whipping cream
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 3 T + 2 tsp. Swerve (or your preferred sweetener)