MARINATED COLE SLAW
1½ pounds green cabbage, about half a medium head, shredded
1 medium white onion, about 8 ounces, peeled, halved, and thinly sliced
1 teaspoon salt
1 cup vinegar
3/4 cup light olive oil
½ cup Natural Mate, equal to 1 cup sugar
1 teaspoon dry mustard powder
1 teaspoon celery seed
¼ cup fresh parsley leaves, chopped, optional
Place shredded cabbage in a large, heat-resistant bowl. Sprinkle with salt. Toss and let stand while making dressing.
Combine the vinegar, olive oil, Natural Mate, mustard, and celery seed in a small saucepan and bring to a full boil. Stir until sweetener is dissolved.
Pour hot liquid over cabbage mixture and stir until wilted. Refrigerate for 3 to 4 hours or overnight. When ready to serve, drain slaw, add parsley, and toss. Reserve liquid and return any leftover cole slaw to bowl with reserved dressing and refrigerate. Cole slaw will be even better after a day or two and can be kept for up to a week.
Recipe makes 7 cups or 14 servings of ½ cup each.
Nutrition data: Nutrition data per each of 14 servings:
Calories: 155; Fat: 15.6g; Carbohydrate: 3.4g; Fiber: 1g; Protein: 8.6g; Net Carbohydrate: 2.4g
This recipe, along with my BABY BACK RIBS WITH MUSTARD VINEGAR BARBECUE SAUCE, was featured in a video for the Sweet Solutions Company. the makers of Natural Mate sweeteners. Natural Mate is a blend of erythritol and either stevia or sucralose. It is twice as sweet as sugar, so you can use half as much. A third version includes extracts of pumpkin and okra, which have been shown to help with blood sugar control.
The recipes for the ribs and barbecue sauce are here: http://carbwars.blogspot.com/2014/07/baby-back-ribs-with-mustard-vinegar.html
Watch the video here:
Pin It > https://www.pinterest.com/pin/224405993910992072/
Cole Slaw photo by Justin Marchert, 2015
Disclaimer: I received free samples of Natural Mate sweeteners for recipe development.
(c) 2016, Judy Barnes Baker