I used to work at a restaurant that made the best coleslaw ever! After trying different combinations I finally came up with a recipe that tastes just like the coleslaw at White Spot. I use 2 tbsp of dressing for 1 cup of chopped white cabbage. Sprinkle cabbage with some celery seeds and add 1 tsp sunflower seeds.
The cabbage should be the size of confetti, any smaller and it ends up like the slaw at KFC. 4 grams of carbs per serving in the dressing.
These are delicious! I’ve also used this recipe for the base of a pizza crust.
Low Carb Cheese and Garlic Biscuits
1/3 cups finely ground almonds
2 tbsp coconut flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp chili pepper flakes ( optional
1 clove garlic minced
1/4 cup fresh grated parmesan cheese
1/4 cup heavy cream
1/2 cup grated cheddar cheese
Preheat oven to 350. Mix dry ingredients in a bowl. Add yogurt, egg, and cheddar cheese. Spoon onto parchment paper covered cookie sheet. Bake for 15 to 20 minutes. If you are using for the base of a pizza, spread thinly onto parchment paper covered cookie sheet. Bake for approximately 12 minutes. Add your pizza toppings and bake for an additional 10 minutes.
In a large bowl, mix together melted coconut oil, coconut sugar, and vanilla. Combine flour, cocoa, baking soda and salt. Stir into the sugar mixture. (It will have a cookie dough consistency.) Fold in the zucchini and spread evenly into the pan.
In skillet or chafing dish, melt butter over medium heat; stir in sugar until melted. Add bananas, cut side down; cook, turning once, for about 3 minutes or until just barely tender. Sprinkle with cinnamon and nutmeg.
Pour rum, over bananas, shaking pan to distribute liquid. Averting face, ignite with long wooden match. Using a long handled spoon baste bananas with flaming sauce until the flames subside.
Serve immediately with ice cream.
If you are increasing the amounts in the recipe, do not increase the rum.