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Plan Z Phase: This is a Z3 (ZReboot) recipe which is SUPER easy! The only trick to coleslaw is to make it ahead. The flavors need some time to develop. A few hours is enough, and it will keep well in the fridge for days afterwards, if you have leftovers.

Most coleslaw dressing you find in the store is chock-full of sugar. This one is just about as easy to make as the other stuff is to pour out of the jar.  And healthier.

Ingredients:

• 1 bag of shredded cabbage (about 4 – 5 cups). Some bags will have some shredded carrots in there for color too.
• 1 tsp of Truvia
• 3 Tbl of apple cider vinegar
• 1 large shallot minced (or ½ cup of minced onion)
• 1 – 2 tsp of celery salt
• 1 – 1-1/2 cups of mayonnaise. I use mayo made with olive oil rather than the stuff made with canola or soybean oil.
• Grated black pepper to taste

Instructions:

Put all of the ingredients in a large bowl and stir until mixed.  The amount of celery salt you use will be based on your taste. I like the 2 tsp for myself.  The same goes for the mayo.  The creamier you like your slaw the more mayo you’ll put in.  I like a lot of grated black pepper in coleslaw too. I literally want to see the black bits.

You don’t see me eating a lot of French fries anymore.   I have grown to love this with a burger, a brat or a hotdog.

Enjoy!

Cheers,