I love all of the summer salads like potato salad, macaroni salad, and cole slaw and I’ve always made them with the traditional mayonnaise type dressing. Actually, that’s the only way I had ever had cole slaw, until we moved to Colorado that is.
There are several Mexican restaurants here that serve “cabbage salad” with their meals. It’s really good and it’s basically shredded cabbage and carrots with a sweet and sour type dressing on it. I like it so much that I’ve even ordered it as a meal at times. Tonight I decided to try making some to go with our hot dogs for dinner and it turned out really well. Jack even had seconds, so it’s safe to say that he liked it, too. It’s fast, easy, inexpensive, and low carb and calorie, so it’s a winner in all categories and I’ll definitely be making it again!
Sweet & Sour Cole Slaw
1 – 1 lb bag (8 cups) chopped cabbage and carrots (cole slaw mix)
1/2 cup diced onion
1/2 cup cooking oil
1/2 cup apple cider vinegar (you can use regular if you want)
1/2 cup Stevia (or artificial sweetener of your choice)
small amount of ground pepper
Put cabbage mix and diced onion in a bowl. Mix together oil, vinegar, and sweetener. Pour over cabbage mix and stir to coat. Grind a little fresh pepper over the top. Cover and refrigerate for at least 2-3 hours. Stir well before serving.