Homemade coleslaw
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Coleslaw

I love coleslaw, but it’s not all created equal. Store-bought coleslaw is often drenched in dressing, and has a host of ingredients I’d like to avoid. Maybe it’s a dill dressing, maybe a vinaigrette, maybe a mustard-type sauce – but I like the mayonnaise-based dressing my mom made best. She never used a recipe, just did it from memory and went by what “looks right.” I’ve taken that same approach and embellished it a bit, and finally came up with a consistent result I really like.

Coleslaw:
1/2 Head Cabbage, thinly sliced
3 Tbsp Mayonnaise
1/4 tsp Onion powder
1/4 tsp Salt
1 Serving Stevia (powder/liquid – or 2 tsp sugar)
1 tsp Apple cider vinegar
1/8 tsp Black pepper

Feel free to use a pre-packaged coleslaw mix of shredded cabbage and carrots – I find buying and shredding my own is more economical for us so that is my preference. Half a head of a medium cabbage comes out about equivalent of a bag from the store. After slicing the head in half, cut one half in half again and then cut the quarters diagonally to get the hard core out. Next simply slice it really thin. If you want long pieces, leave it that way, or turn the cutting board and cut length-wise once or twice to get the shreds shorter.

Add the remaining ingredients to a separate bowl and mix together for the dressing. My version is light on the sauce – if you like a lot of dressing, simply increase the ingredients and make extra.

For the sweetener, I use stevia if I’m limiting carbs or honey if I’m not. Look at the label of your stevia and use 1 serving. For my liquid extract that is 4 drops, and for my powder it is a tiny scoop which comes in the bottle. If using honey or sugar do 2 tsp.

Pour the dressing over the cabbage and mix it all together. At first it will seem like it’s not enough – just keep mixing and it will even out as it distributes among the cabbage. I like to let it sit in the fridge for an hour before serving, but you can certainly serve right away if you want (or if it’s already time for dinner!).

Homemade coleslaw

This coleslaw makes great leftovers. Keep in mind, though, that the sauce will settle to the bottom of the leftover dish, so give it a stir before eating. I like to make a big batch and eat it with lunches for a few days. (I wouldn’t keep it longer than a week, as the dressing gets soupy and the cabbage gets wilty.)

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Prep Time:8 minutes

Ingredients

  • 1/2 head Cabbage (medium sized) thinly sliced
  • 3 Tbsp Mayonnaise
  • 1/4 tsp Onion powder
  • 1/4 tsp Salt
  • 1 serving Stevia (or 2 tsp honey/sugar) powder or extract
  • 1 tsp Apple cider vinegar
  • 1/8 tsp Black pepper

Instructions

  • Slice the cabbage in half, then cut one half in half again. Cut the two quarters diagonally to get the hard core out. Next simply slice it really thin. If you want long pieces, leave it that way, or turn the cutting board and cut length-wise once or twice to get the shreds shorter.
  • Add the remaining ingredients to a separate bowl and mix together for the dressing. My version is light on the sauce – if you like a lot of dressing, simply increase the ingredients and make extra.
  • For the sweetener, I use stevia if I'm limiting carbs or honey if I'm not. Look at the label of your stevia and use 1 serving. For my liquid extract that is 4 drops, and for my powder it is a tiny scoop which comes in the bottle. If using honey or sugar do 2 tsp.
  • Pour the dressing over the cabbage and mix it all together. At first it will seem like it's not enough – just keep mixing and it will even out as it distributes among the cabbage. I like to let it sit in the fridge for an hour before serving, but you can certainly serve right away if you want (or if it's already time for dinner!).
  • This coleslaw makes great leftovers. Keep in mind, though, that the sauce will settle to the bottom of the leftover dish, so give it a stir before eating. I like to make a big batch and eat it with lunches for a few days. (I wouldn't keep it longer than a week, as the dressing gets soupy and the cabbage gets wilty.)
Servings: 6 Servings

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