Italian Style Cole Slaw
You must be thinking what in the world is the difference? Coleslaw is coleslaw right?
Italian style coleslaw has no mayo, the end. It's really just olive oil and vinegar with some seasonings and that's it plain and simple.
To be honest I never grew up eating coleslaw as a child. I only started wanting it as I began cooking for myself in my twenties. I never was crazy about the traditional mayo type coleslaw and honestly most were so sweet it turned me off even before I went sugar free.
So why the sudden change to a coleslaw lover?
It's fabulously light, low carb and I love the crunch! The crunchy texture paired with a soft pulled pork or chicken recipe is nothing but spectacular in my mind and in my mouth!
This recipe has just a hint of lemon before serving and it only gets tastier as it sits in the fridge. So making ahead is the key. Enjoy as a change from typical salad or serve with some grilled meats at the summer BBQ party!
Tomorrow I will be serving up a fabulous crock pot entree to go right on top of this yummy coleslaw so stay tuned!
Italian Style Coleslaw
- 10 cups shredded cabbage core and outer leaves removed
- 1 teaspoon caraway seeds
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup white vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Optional: ½ lemon
- Place the shredded cabbage into a large bowl.
- Whisk the rest of the ingredients together.
- Pour dressing over the cabbage and stir until all combined.
- Taste and adjust salt and pepper if needed.
- Refrigerate until chilled.
- When ready to serve squeeze the lemon juice over the top and toss once more before serving.
I added both onion and red pepper, and because I was a lazy girl used a 16 oz bag of coleslaw. I like the dressing just the way it’s written and might add a little stevia if feeding someone who needs a little less acidity. It’s a keeper.
I just found this and have already made it 3 times! I absolutely love it! I did make a little change though because I am not fond of the flavor caraway seeds so instead I threw in some Italian seasoning and it’s perfect! Can’t wait to try more of your recipes!
Can this slaw be frozen? Also, can I use ground mustard instead of Dijon (which I don't have at the moment)?
Where does the sugar come from in this recipe? 3g? Thanks
I have been looking for a recipe like this! I also feel the same way about the mayo and sugar in coleslaw and I just had a fabulous version with added pomegranate seeds (like little jeweled rubies) tossed in. Thanks for sharing, will be making this next time I'm in the mood for Italian coleslaw.
I just made this tonight, and I want to provide some feedback.
I think the vinegar to oil ratio is the opposite of what it should be. This is very acidic. Next time I make it, I'll add 1/4 cup of vinegar to 1/2 cup of oil. (In all fairness to you, I have a problem with reflux, so I can't eat excessively vinegary foods.)
Also, I doubled the caraway to two teaspoons. With mustard as a primary source of salt, I halved the salt to 1/2 teaspoon.
I've been in need of a dairy- and sugar-free cole slaw recipe, and this one has a lot to recommend it.
Now that I have a fresh jar of caraway, I will use some of it, along with the rest of the unshredded cabbage in a crockpot with bratwurst tomorrow. (Both sugar- and dairy-free,) An added benefit, I'm expanding my spice repertoire.
Brenda, this sounds wonderful! I'll definitely try it! How do you shred your cabbage?
I just slice it by hand but you could use a food processor as well.
This sounds great! I look forward to giving it a try.