Sunday, July 28, 2013

Cole Slaw

Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. Prior to that time, cabbage was picked wild as a medicinal herb. Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Cole Slaw
1 cup mayonnaise
1 tbsp mustard
1 tsp red wine vinegar
1 packet of stevia (sweetener)
1.5 tbsp celery salt
black pepper to taste
1 medium size cabbage head, shredded
1 carrot, shredded
half red onion (to taste), diced
Dice vegetables, mix together, and set aside.
Prepare cole slaw dressing to taste and mix with vegetables. Serve cold.
NOTE: Stevia is a natural sweetener with no calories. If desired, substitute sugar or Splenda to taste.

Serve as a side dish with sandwiches or any warm meal.

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