One of our own WVU Extension agents, Kerri Carte, is sharing her family's recipe for coleslaw. This simple, reduced-fat version makes this light and fresh cabbage salad the perfect side dish and can easily be adjusted to your own family's preferences. If you shred your cabbage and carrots finely, it'll make a great topping for your West Virginia-style hot dog.
Ingredients:
- 2 cups shredded cabbage
- 1 medium carrot, shredded
- ½ cup reduced-fat mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
Directions:
Mix all ingredients together, chill and serve.
Recipe Notes:
- If using pre-made bagged coleslaw, use 2 ½ to 3 cups of the mix.
- White vinegar may be used in place of apple cider vinegar, but the flavor will be sharper.
- Reduced-fat mayonnaise tends to weep over time, as does cabbage, so it is best eaten within two days.