Instead of using one head of cabbage when making coleslaw, I usually use two, half-heads – one red and one green. Using two colors is strictly for looks; I’ve never noticed a difference in taste based on different colors. The two remaining halves are cut into strips and placed in a bowl for sauerkraut. (More on that later.)
Coleslaw
Great for picnics!
Author: Recipe Renegade
Ingredients
- 1 Cored and Shredded Cabbage (or two halves of different colors)
- 4 Medium-Size, Shredded Carrots
- ½ Medium-Size Onion, Diced or Shredded
- 2 Tablespoons Tarragon Vinegar
- ¾ Cup Mayonnaise +/-
- 1½ Tablespoons Evaporated Cane Juice
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Himalayan Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Instructions
- Mix together ½ cup mayonnaise, cabbage, carrots, onion, vinegar,evaporated cane juice, garlic powder, onion powder, salt, and pepper. Depending on size of cabbage, all the mayonnaise might not be necessary or a little more might be required. Add remaining mayonnaiseif needed.
I’ll let you in on a little secret about me: I can’t give up mayonnaise. No matter how hard I try, it’s not happening. The next best thing is to buy the healthiest version or make my own. Coming soon – my mayonnaise recipe!
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