This is my standard coleslaw recipe, and it always draws compliments. The tiny bit of onion really sparks the flavor. Just get invited to a picnic, and short on time for making something that’ll feed a crowd? This recipe makes a veritable bucketful, and it’s a wonderful side dish to almost any plain meat, including chops and chicken. If you like, you could even use bagged coleslaw from the grocery store and just add my dressing; I promise not to tell!
YIELDS: 10 servings, each with 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein.
INGREDIENTS:
- 1 head green cabbage
- 1/4 sweet red onion
- Coleslaw Dressing
COLESLAW DRESSING:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 to 1 1/2 tablespoons apple cider vinegar
- 1 to 1 1/2 teaspoons prepared mustard
- 1/2 to 1 teaspoon salt or Vege-Sal
- 1/2 to 1 packet artificial sweetener, or 1 teaspoon of Splenda
INSTRUCTIONS:
- Dressing: Combine all the ingredients well, and toss with coleslaw.
- Coleslaw: Using a food processor’s slicing blade or a sharp knife, reduce your cabbage to little bitty shreds, and put those shreds in a great big bowl.
- Mince the onion really fine, and put that in the bowl, too.
- Pour on the dressing, and toss well.
