Saturday, May 16, 2009

Crunchy Coleslaw Recipe

A quick supper around here on nights when things are crazy is to pull corn flake chicken out of the freezer, or hamburgers, or the occasional roasted chicken. Which means we need a quick veggie or three to go on the table. This usually means coleslaw, and it's often never the same way twice. I tend to open the fridge and dump whatever I have in there in the bowl. So one night it might be cabbage and carrots with chives, and another time you might find sweet red pepper floating around with some cucumber amongst all that cabbage. The basics usually stay the same, and since it's a tasty sugar free dressing I thought I'd post it here to share!

Crunchy Coleslaw

1/4 head (give or take) cabbage, shredded (I usually just do this with a knife)
1 medium carrot, peeled and shredded
1/4 c finely chopped chives, I never measure them, and I use the scissors to cut them
Any other veggies to suit your fancy, we've used:
1/2 a red pepper finely diced
1/2 apple, peeled and finely diced
1/2 medium cucumber, finely diced
2 T dark currants (occasionally and 100% optional)

Throw all the veggies/fruits in a bowl as you go along. I have a really handy chopper which is what I usually use for finely dicing and chopping of veggies and fruit. Works very well for this recipe! In fact I use it as often as I can because it's not only very useful, but just too fun not to use!


1/3 c mayonnaise
2/3 c sour cream
2 T lemon juice
1/4 t salt
1/4 pepper
1 t onion powder, optional
1 t garlic powder, optional
1/2 t prepared mustard, optional
3-6 "scoops" stevia

I've made this many times. I prefer it with lemon juice and no mustard, but the mustard will make the dressing last longer. That dressing is enough for 2-3 salads (for the size I make, the original recipe that I've adapted called for 1 lb of shredded cabbage!) Sometimes I use garlic and onion and sometimes I don't. Again, it just depends on what I have on hand. In either case I mix it all up in a separate bowl and pour on what I need.

For the record we use Paul Newman's Own mayo. It does contain sugar, but it contains the least amount of sugar in any brand I can find and obtain locally. I'd love to get some with Agave Nectar, and I know I could make it, but there's no point because we use it so rarely it'd probably spoil before consumed. We just don't use it that often, probably because we're not big on sandwiches due to the price of luncheon meat here! Plus, as I pointed out last night, using Paul Newman's products means we can claim part of our grocery bill on the taxes, all though Lawrence told me that was just 100% pure cheapness. He has a point...

I said I'd post a picture of my stevia scoop and here it is. I'm not kidding when I say it's tiny. That's a child's Wall*e fork, and that's my itty bitty scoop next to it. I find that 3 scoops is more then sufficient in sweetening 1 cup of liquid, and leaving a sweet taste. I usually put in about 3-4 of those little scoops (level) for my recipe. You'd use more or less depending on how sweet you like your dressing.

I had to get a photo of this for all you American's out there. The variety of mustards here is limitless, and I was highly amused when I found this one on the shelf. Notice how it's open and used and the Australian mustard isn't? To be totally honest though, the grainy mustard, with the mustard seeds half ground, is the one I use the most often! I'm the only one in the house who uses mustard so we don't go through much of that very often either, unless, of course, I'm making Romano Chicken. Now, if you're done laughing...

Mix the coleslaw and dressing together and serve it with the worlds funniest cow spoons! Aren't they great? Lawrence brought those back from the mainland and we use them every chance we get because we can't help laughing at them. The boys wanted to try eating cereal with the spoon one, and pasta with the more fork one, but they gave up on that idea after they realized how hard it was to get the spoon and fork in their mouths. Now that was a picture we should have taken!

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