Originally coleslaw was made by mixing cabbage with vinegar, butter and oil. With the invention of mayonnaise in the mid 1800’s, the creamy side dish we think of now came to be.
It’s a fantastic side dish, perfect creamy crunch to a turkey meal or fish tacos and required for any pot luck.
Coleslaw
This is our favorite recipe, handed down for many many decades.
The original family recipe used homemade Bread and Butter pickle juice instead of the Yum Yum pickle juice. Something we will make, and carb count next fall. Our other holiday favorites include these recipes: Turkey, Turkey Gravy, Turkey Stuffing, Potatoes, Brining the Turkey, Cranberries, and Yams.
Ingredients
- 14 oz (397 gr.) Coleslaw tri mix (2 CH0/65 gr/1 cup) 12.21CHO
- 1.5 cup (310 gr) Hellman’s Real Mayonnaise 0 CHO
- 2 TBSP milk 1.5 CHO
- 6 TBSP Bick’s Yum Yum Pickle juice 24 CHO
TOTAL CHO 37.71 CHO
- TOTAL WEIGHT 800 GRAMS
- 37.71 CHO DIVIDED BY 800 GRAMS = .047 CHO/GRAM
- 1 TBSP = 12 GRAMS (.047 CHO x 12 GRAMS) .56 CHO/TBSP
- ¼ CUP = 4 TBSP (.56 CHO x 4) 2.24 CHO/1/4 CUP
- ¼ CUP = 48 GRAMS
Instructions
- When serving coleslaw with fish or pulled pork we make it and serve after about an hour in the fridge.
- In the cooler months, when it’s served with turkey, time gets away from us and we make it earlier in the day. It shrinks down a bit. Weight and CHO count is still the same after 4 hours refrigeration.
- *We have tried unsuccessfully to find a CHO for the pickle juice. After many experiments with sugar, vinegar and water, our best guess is 4 CHO/TBSP. We love the infused cucumber flavor of the pickles in the juice added to the coleslaw.
In a medium dish whisk mayonnaise, pickle juice and milk.
Place cabbage in a larger dish.
Pour dressing over top and mix until incorporated.
Garnish with a sprinkle of paprika.
Cover and refrigerate until serving.
