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🍖 American BBQ

Backyard Coleslaw

⏱ 15 min prep + 30 min chill

🍞 ~6g (kid-default 3/4 cup)

🍽 8 servings

⭐ 3/5

Why this recipe is T1D-friendly

• We build the dressing on apple cider vinegar + olive oil + a touch of mayo, skipping the cup of sugar that most traditional slaws hide.
• Cabbage is naturally low-carb and high-fiber — that fiber buffer means slaw is one of the best "free side" pairings for a higher-carb main like sliders or beans.

Ingredients

• 1 small head green cabbage, finely shredded (about 6 cups) (24g total, 3g per serving)
• 2 cups shredded red cabbage, for color (10g)
• 2 large carrots, grated (12g)
• 1/4 cup thinly sliced green onion (1g)
• 2 tbsp chopped fresh parsley (0g)
• Dressing:
• 1/3 cup mayonnaise — Duke's or Hellmann's, full fat (1g)
• 1/4 cup apple cider vinegar (0g)
• 2 tbsp Dijon mustard (1g)
• 2 tbsp monk fruit sweetener (0g) — or 1 tbsp if your kid prefers tangier
• 1 tbsp celery seed (1g)
• 1 tsp kosher salt (0g)
• 1/2 tsp black pepper (0g)
• 1 tsp poppy seeds, optional (0g)

Directions

1. In a very large bowl, combine green cabbage, red cabbage, carrots, green onion, and parsley.
2. In a smaller bowl, whisk mayonnaise, vinegar, Dijon, monk fruit, celery seed, salt, and pepper until smooth.
3. Taste the dressing now — adjust sweetener up or down based on your family's preference.
4. Pour dressing over slaw. Toss with tongs (or clean hands) until every shred is coated.
5. Sprinkle poppy seeds on top if using.
6. Cover and chill at least 30 minutes — this is when the magic happens. The cabbage softens slightly and the flavors marry.
7. Toss again before serving. Add a splash more vinegar if it tastes flat after sitting.

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