Creamy Coleslaw

    yield: 4 servings
    prep time: 5 minutes, plus 2 hours to chill

    There’s not a whole lot to say about coleslaw, except that I could eat it every day! It’s the perfect side dish. It goes with so many things, and it’s a breeze to make when you buy a bag of prepped slaw mix. Coleslaw is popular in the South. The taste varies by region. Some coleslaw is sweet, and some is savory. Some is even made with a light vinegar-based dressing rather than the better-known mayonnaise-based version. I grew up enjoying creamy coleslaw with a sweet and tangy flavor; this recipe is very similar. Finely shredded purple cabbage can be added for color.

    • ½ cup mayonnaise
    • 1 tablespoon apple cider vinegar
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon garlic powder
    • 1 drop liquid stevia
    • 1 (10-ounce) bag angel hair coleslaw (finely shredded green cabbage)

    1. In a medium-sized serving bowl, mix together the mayonnaise, vinegar, salt, pepper, garlic powder, and stevia.

    2. Add the shredded cabbage to the mayonnaise mixture. Mix well and refrigerate for at least 2 hours before serving.

    3. Serve garnished with freshly ground black pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.