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. This is a Jaca-adjusted healthier version — every bit of the conventional sugar is swapped for Jaca (100% pure allulose) at double the amount: 4 tablespoons 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. Adapted from RecipeTin Eats.
Prep: 10 min · Chill: 20 min+ · Serves: 8
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 granular Jaca (allulose) — for the dressing, replaces 2 tablespoons sugar at the 2x ratio
- 3/4 teaspoon celery salt
- 1/4 teaspoon black pepper
Instructions:
- 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.
- Add the finely shredded cabbage and shredded carrot to the bowl with the dressing.
- Toss well until every bit of cabbage and carrot is evenly coated in the creamy dressing.
- 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.
- Toss again just before serving. Taste and add a pinch more Jaca, celery salt, or pepper if you like.
