Veggie Slaw Recipe - Cooking Index
Veggie Slaw Recipe - Cooking Index
According to Sue, this is "mostly broccoli and cauliflower finely chopped with a mayo based dressing. It stores great in the fridge for 5 or more days! It makes a large batch, but it is so good you won't have a hard time finishing it!" We tested it, and she is right. We halved her original recipe and used cider vinegar instead of white vinegar.
Type: Vegetables| 1 | Broccoli - (abt 3 cups florets) | |
| 1/2 | Cauliflower - (abt 2 cups florets) | |
| 5 | Baby carrots | |
| = (or 1 1/2 small regular carrots) | ||
| 1/2 | Sweet onion (small) | |
| 1/2 lb | 227g / 8oz | Bacon - cooked crisp, |
| And crumbled | ||
| 1 cup | 146g / 5.1oz | Shredded cheddar cheese |
| 1 cup | 237ml | Mayonnaise |
| 2 tablespoons | 30ml | Granular sugar substitute |
| 2 tablespoons | 30ml | Cider vinegar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
In a food processor pulse broccoli, cauliflower, carrots and onion separately until vegetables are the size of peas. (If you don't have a processor, very finely chop the vegetables.) Place in large bowl. Add bacon and cheese to the vegetable mixture.
In a small bowl whisk mayonnaise, sugar substitute, vinegar, salt and pepper to combine. Pour dressing over vegetable mixture and stir until ingredients are thoroughly combined.
This recipe yields 9 servings.
Carbohydrates: 5 grams
Net Carbs: 3.5 grams
Fiber: 1.5 grams
Protein: 7 grams
Fat: 28 grams
Calories: 298
Source:
Atkins Cookbook at http://atkinscenter.com
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