The
Pantry Coleslaw
1 1/2 cups plus 2 tablespoons
mayonnaise
6 tablespoons plus 1 teaspoon sugar (use artificial
sweetener eqivilent)
3 tablespoons plus 1/2 teaspoon wine vinegar (optional)
1/2 to 3/4 cup oil
1/3 teaspoon each of garlic, onion, mustard and
celery powers
Dash of black pepper
1 tablespoon plus 2 teaspoons of lemon juice (optional)
1 tablespoon plus 2 teaspoons half and half
1/2 teaspoon salt
2 heads cabbage, very finely shredded
Blend together mayonnaise,
sugar, vinegar, and oil. Add spice powders, pepper,
lemon juice, half and half and salt. Stir until
smooth. Pour over coleslaw in a large bowl and
toss until cabbage is well coated. Dressing keeps
well, covered tightly in the refrigerator for
several days. Makes 1 quart dressing.
low carb recipes contd.
Seafood Salad
1 six ounce can tiny shrimp, well drained
1 six ounce can crab meat, well drained
1 hard boiled egg, peeled and finely chopped
6 large olives, sliced
2 green onions, finely chopped (include the long
green part)
1/2 cup mayonnaise
Combine the above in a medium sized bowl, cover
and chill in fridge for 30 minutes. Serve on green
salad or pork rinds. Tastes even better when chilled
overnight.
low carb recipes contd.
Caesar
Salad
1 clove fresh garlic
1 head romaine
3/4 tsp. salt
1/4 tsp. dry mustard
Generous grating of black pepper
5 fillets of anchovies, cut up small or mashed
to a paste
1 1/2 Tbsp. red wine vinegar
3 Tbsp. good olive oil
Juice from 1/2 lemon
2 - 3 Tbsp. grated Reggiano Parmesano cheese
Smash garlic clove and
rub bowl all over with it. Discard all but the
tiniest shreds that are left clinging to the bowl.
Wash, dry and break up the romaine into 2"
pieces and place in bowl. Sprinkle over it the
salt, dry mustard, pepper and the anchovies. Add
the vinegar, oil and lemon juice. Add the grated
cheese and toss well.
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