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August 26, 2016

Low Carb Cilantro-Jalapeño Slaw


1 14oz. Bag of Classic Coleslaw 

1 10oz. Bag of Shredded Red Cabbage

1 whole Jalapeno, Halved Lengthwise And Thinly Sliced

1/2 cup Heavy Cream

1/2 cup Real Mayonnaise (not Miracle Whip)

1 teaspoon White Vinegar

1 Tablespoon Swerve (or some other type of sugar replacement)

1/4 teaspoon Salt

1/4 teaspoon Cayenne Pepper

1 bunch of Cilantro Leaves, Barely Chopped


Combine shredded cabbage and sliced jalapenos in a bowl.

In a separate bowl mix cream, mayonnaise, vinegar, sugar, salt, and cayenne.

Pour over cabbage.

Toss to combine.

Cover and refrigerate two hours. 

Before serving, toss in cilantro leaves.


This slaw goes well with pulled pork, fish tacos or just served as a simple side.