RECIPE: Lemony Cabbage Slaw with Curry

Two things I remember about childhood were 1.) Mom’s Pulled Pork Sandwiches and 2.) Eating coleslaw on my hamburgers at family grill-outs.  Both pulled meat sandwiches and coleslaw are classic comfort foods.  With some minor tweaks, this can be a carb-friendly dream dinner.

Let’s hop in the time machine.

THEN, we would have eaten pulled meat on buns with some chips or fries and a veggie.

NOW, we skip the bread and instead top the pulled meat with coleslaw.

The focus of this recipe will be the coleslaw.  For easy pulled pork, take a nice cut of roast, throw it in the crockpot and add something like this:

But the coleslaw makes the meal here, and my most favorite version to date is a blue cheese version I found in a Kroger pamphlet…until now!

I’m a huge Indian food buff, so those of you with similar tastes will appreciate the Curry undertone and rich flavor in this one.

Lemony Cabbage Slaw with Curry

4 cups of shredded green, red or white cabbage (I used half regular coleslaw mix and half Brocc-o-slaw for a crunchier texture)

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2 TBSP chopped green bell pepper

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2 TBSP chopped red bell pepper

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1 green onion thinly sliced

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2 TBSP cider vinegar
1 TBSP lemon juice, or I used the fresh squeezed juice of 2 Meyer lemons I had in the produce drawer
1 packet Stevia, or equivalent sugar substitute
1 tsp curry powder
1/2 tsp salt
1/2 tsp celery seeds

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Mix all vegetables in a large bowl.

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Combine vinegar, lemon juice, sugar substitute, curry powder, salt and celery seeds in small bowl mixing well.

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Pour over the vegetables and stir.

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Refrigerate for at least 4 hours to allow flavors to marinade.

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Makes 6 servings.

Nutritional Info (per serving): Calories – 28; Protein – 1g; Carbs – 7g; Fiber 2g; Net Carbs – 5g; Cholesterol – 0mg; Sodium – 189mg


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