Coleslaw

 

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This is the basic coleslaw I’ve been making nearly 50 years now.  And my mother did some 50 or more years before me.  Only think I add is a bit of spice.  This recipe is Induction friendly.  🙂

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INGREDIENTS:

½  c. mayonnaise  (preferably homemade)

¼  tsp. salt

1/8 tsp. black pepper

Seasoning of your choice or a dash of my Seafood Spice Blend

1/8 tsp. celery seed (if using celery salt, be sure to reduce salt above)

1/8 tsp. granular Splenda or 1 drop liquid sweetener

1 T. wine vinegar

4 c. cabbage, finely grated or chopped (all green, or add some purple along with a little grated carrot if you like)

VARIATION:  Add 2 T. finely slivered red onion.

DIRECTIONS:  Stir Splenda into mayonnaise in large bowl.  Add all remaining dressing ingredients stirring well to blend.  Add the 4 c. finely grated cabbage and toss to coat all cabbage.  Chill 20-30 minutes before serving.

NUTRITIONAL INFO:  Makes 8 servings, each will be about 2 tablespoons of the dressing.  Each serving has:

100 cals, 11.05g fat, 0.18g carbs, 0.03g fiber, 0.15g NET CARBS, 0.33 g  protein, 77 mg. sodium

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