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.
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