Cole slaw

Lighter and a bit sweeter than the usual cole slaw bathed in mayonnaise. I think it's even better the next day, after the vegetables have softened and absorbed the flavors.

A lot of moisture will come out of the cabbage. Drain off the excess liquid before serving.

  • 1/2 head green cabbage, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3/4 cup shredded carrots
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Use food processor to slice and grate all ingedients.

Combine everything in a large bowl and cover with plastic wrap.

Refrigerate for at least an hour.

Dressing

  • 1/2 cup apple cider vinegar
  • 1/4 cup Splenda/sugar blend (or 1/2 c sugar)
  • 1/2 tsp dry mustard powder
  • ———
  • 1/4 cup vegetable oil (Canola or olive)
  • ———
  • 1/4 cup finely chopped green onion tops
  • 1 Tbsp chopped fresh parsley leaves

Combine vinegar, sugar blend, and mustard in a small saucepan and bring to a boil over medium heat. When the ingredients are well dissolved, remove from heat and pour over the chilled cabbage mixture.

Add the oil and chopped onion tops and parsley. Toss well to combine thoroughly.

Cover with plastic wrap and refrigerate for at least 2 or 3 hours, or overnight, stirring occasionally.

Servings: 2 quarts

Credits: Adapted from Emeril Lagasse, FoodNetwork.com