The heat this summer across the entire country (except for lucky micro-climates such as Santa Barbara, where it’s been in the high 70s to low 80s in the day along the coast) has been like some sort of demonic hybrid of a blast furnace and a sauna. My sister tells me that there have been several weeks of days now over 100 degrees, with utterly oppressive humidity, in Little Rock, Arkansas. I know what that’s like, having lived the first 43 years of my life there.
That’s why I found a recent missive from a veteran low-carb reader, named Harry, so timely; it was for a delicious cole slaw made without mayonnaise. Just perfect for a picnic in hot weather, which this coming Labor Day is sure to provide.
The finished product is nicely sweet, with a slight piquant edge, and reminds me of Mike’s mother’s refrigerator cole slaw, which we all love. When Harry sent me the recipe, I wrote back to ask him if we could post it on the site. He very kindly agreed, so here it is, lightly edited by me, just in the nick of time for your Labor Day celebration.
Harry’s Summer-Safe Slaw
1 package ready-to-use cabbage slaw mix (or about 2 cups of shredded green and/or red cabbage and 1/2 cup shredded carrots)
1/3 cup Splenda
2 tablespoons white vinegar (or more to taste…I used a little more)
2 tablespoons prepared horseradish (or to taste)
1/4 teaspoon celery seed
1. Mix all ingredients for the slaw dressing in a bowl large enough to hold all the cabbage.
2. Add the cabbage and toss well to coat evenly.
3. Cover and let sit at room temperature for at least 15 to 20 minutes (or overnight in the refrigerator) to let the flavors marry.
Throw a few brats or dogs on the grill, make a batch of good chili to ladle over them–you’ll find some good recipes for chili on our tv website–sprinkle on some organic cheddar or pepper jack cheese, add a few jalapeño slices, and enjoy a big pile of Summer Safe Slaw on the side. Who needs a bun?
Chili-cheese dogs, cole slaw, and a couple of sugar-free gin and tonics with lots of lime or a Big Fat Mar-ga-ri-TA sounds like a winner for Labor Day in the back yard at Casa Eades.
Whatever you have planned, keep it safe and sane…and fun!
The Cookworx site is down?
Comment from MD Eades: It is, currently. We are in the process of migrating it to bring it under the umbrella of the protein power site, but it’s taking a little longer that we had hoped. Sorry for the inconvenience.
Another option is egg-free mayonaise, such as Veganaise, which tastes pretty much just like mayo. This recipe looks great, though. I’m going to try it tomorrow (except with sugar; I don’t care for artificial sweetners).