I grate as much cabbage, carrots, and onions as needed for two people at one meal. I try to avoid left overs.
To make the dressing, I mix mayonnaise with a little bit of fat free milk to keep the calories down (ha!). Some cooks like to add a pinch of sugar into the mix while others like a pinch of salt. The salt draws the liquid out of the cabbage and I believe that makes the slow soggy. Others believe it makes the slow crispier.
My husband likes to have a tad of homemade minced watermelon rind and its juiced mixed into the slow.
Cole slow goes well with any meat, fish, or poultry. It makes for a nutritious side dish to enjoy.
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