Creamy Coleslaw with Jaca
No Fourth of July cookout is complete without a big bowl of cool, crunchy, creamy coleslaw next to the ribs and burgers — and this classic is the perfect place to show off our Jaca swap. Finely shredded green cabbage and sweet carrot get tossed in a tangy dressing of mayo, sour cream, apple cider vinegar, and Dijon, with just enough sweetness to balance the vinegar's bite. We replace every bit of the conventional sugar with Jaca (100% pure allulose) at double the amount: 4 tablespoons of granular Jaca in place of 2 tablespoons of the sugar we grew up with — so you get the same sweet-tangy balance with no added sugar and no aftertaste. Because allulose is only about 70% as sweet as traditional sugar, doubling it lands the flavor right where it should be. It comes together in about 10 minutes, then rests in the fridge so the cabbage softens and the dressing melds — makes enough for 8 as a side. Adapted from RecipeTin Eats. This is a Jaca-adjusted healthier version.
Ingredients
- 7 cups green cabbage, finely shredded (about 1 small head)
- 1 medium carrot, shredded (about 1 1/2 cups)
- 1/2 cup mayonnaise (whole-egg preferred)
- 1/2 cup sour cream (full-fat, or plain full-fat yogurt)
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 4 tablespoons Jaca (allulose), granular (for the dressing — replaces 2 tablespoons sugar at the 2x ratio)
- 3/4 teaspoon celery salt
- 1/4 teaspoon black pepper
Sweetener Used
4 tablespoons granular Jaca Allulose
Replaces: 2 tablespoons white sugar
Instructions
- 1
In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granular Jaca, celery salt, and black pepper until smooth. The Jaca steps in for the sugar here at double the amount, so you get the same sweet-tangy balance with no added sugar.
- 2
Add the finely shredded cabbage and shredded carrot to the bowl with the dressing.
- 3
Toss well until every bit of cabbage and carrot is evenly coated in the creamy dressing.
- 4
Cover and refrigerate for at least 20 minutes before serving — 2 hours or overnight is even better. Resting softens the cabbage and lets the flavors meld while the dressing thins slightly.
- 5
Toss again just before serving. Taste and add a pinch more Jaca, celery salt, or pepper if you like.
Pro Tips
- Jaca is about 70% as sweet as conventional sugar, which is exactly why we double it — you get the same sweet-tangy balance with no added sugar and no aftertaste.
- Do not skip the rest time — at least 20 minutes in the fridge lets the cabbage soften and the dressing meld; overnight is best for a cookout.
- For the crunchiest slaw, shred the cabbage as finely as you can and pat it dry before dressing.
- Swap the sour cream for full-fat plain yogurt for a lighter, tangier dressing.
- Add the dressing a little at a time if you like a lighter coat — you can always toss in more.
- Because allulose does not draw out water the way sugar does, this slaw stays crisp longer in the fridge than the traditional version.