How can I make my cole slaw more delicious without mayonnaise? My basic recipie is BORING. We like tangy, spicey food. My experimentatal dressings just didn't blend right with the cabbage.
A goal is to get those good cabbage nutrients without too much fat.
Does anyone have a preferred method for processing the vegetables? Sliced? Shredded? Chopped?
My usual combination:
~5 cups green cabbage
~1 cups carrot
1/4 c apple cider vinegar
2 TB oil (canola or EVO)
1 TB sugar
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