I got this *HUGE* cabbage the other day and couldn't pass up the opportunity to make coleslaw, which is the only form in which I'll eat the stuff. You know how store-bought or restaurant coleslaw will just be too creamy? Well, not this one. This has the perfect dressing-to-slaw ratio.
Serves 4
INGREDIENTS
Salad
1 lb. green Cabbage, finely shredded
1/2 cup chopped onions
1 tsp. salt
1 large carrot, shredded
Dressing
1/4 cup buttermilk
1/4 cup light mayonnaise
1 tbsp vegetable oil
1 tsp Dijon mustard
Pinch of stevia in the raw
Salt and pepper, to taste
DIRECTIONS
In a large Bowl, mix cabbage, onion, carrots and salt, and let sit for about an hour.
Combine the buttermilk, mayonnaise, oil, mustard and sweetener in a small bowl. Mix well.
Pour the dressing over the cabbage and toss gently. Season to taste with salt and pepper.
Pour the dressing over the cabbage and toss gently. Season to taste with salt and pepper.
