Coleslaw

(closely based on a recipe in 500 Low-Carb Recipes, by Dana Carpender, 2002)

1 head green cabbage, finely shredded (about 3 pounds)

1/4 sweet red onion, finely minced (about 1/2 cup or 2 ounces)

Coleslaw Dressing:

1/2 c mayo

1/2 c sour cream

1 to 1-1/2 T apple cider vinegar

1 to 1-1/2 t prepared mustard

1/2 to 1 t salt

1 to 2 t sugar (or 1/2 to 1 packet artificial sweetener)

Mix the dressing in a small bowl. Combine the cabbage and onion in a big bowl, pour on some of the dressing, and toss well. You may want to use all of the dressing, or you may not. Or you may want to use more, in which case you’ll need to make another batch of the dressing. In any case, it’s a lot easier to add more dressing than to take some back if there’s too much.