No Sugar Added Cole Slaw. I swapped-out the added sugar for Truvia to make this recipe a little healthier.
2 bags of prepared cole slaw or 2 pounds shredded cabbage and other vegetables like carrots
4 tablespoons plus 2 teaspoons or 16 packets Truvia
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1/2 cup buttermilk
1 cup mayonnaise
3 tablespoons white vinegar
5 tablespoons lemon juice
Mix all the ingredients and then toss with the cabbage. Let rest in the refrigerator for at least a couple of hours. Season with more slat and pepper to taste.
I invented this salad with things I had around the kitchen. I’ve made it twice already.
I made this with Truvia, so if you don’t like Truvia then add 4 tablespoons of sugar.
Prep time: 15 minutes, plus 1 hour to marinate
1/2 cup carrots, julienned
1 large cucumber, sliced 1/8 inch thin
1 large red onion, sliced 1/8 inch thin
2 green onions, sliced on long diagonal
1 cup rice vinegar
1/4 cup Aji-Mirin sweet rice cooking seasoning
1 tablespoon dill
1 tablespoon and 1 teaspoon Truvia sweetener
1 tablespoon lemon juice
1/2 teaspoon salt
Fresh ground pepper to taste
Prepare the carrot, cucumber, and purple onion on the mandolin slicer, set to 1/8 inch thin. Use the julienne setting for the carrots. Pre-cut carrots from the store can be used. Slice the green onion on a long diagonal. Place all vegetables in a non reactive mixing bowl.
In a small bowl. Mix the Truvia, dill, salt, and pepper. Add the rice vinegar, Aji-Mirin, and lemon juice to the bowl and mix. Pour the mix over the vegetables and combine with a slotted spoon. Cover with plastic wrap, removing as much air as you can.
Refrigerate for at least one hour, best over night. Swish the liquid through the vegetables as desired. Also great as a relish with frankfurters.