
It is a well-known fact that my mother Cheryl is not a very good cook. It's kind of amazing that my brother and sisters and I have any reasonable amount of culinary skills, considering. Still, there are a few things that she's perfected after years and years of trial and error, and her cole slaw is one of them. In fact, it happens to be Rob's most favorite cole-slaw recipe of all time, so for his recent birthday, I decided to make a big tub o' slaw for him. And it was DEE-LICIOUS.
Best of all? Pretty decent for WLS pouchy-pouches. (But seriously, don't be a dope! I'm not a doctor or nutritionist, so always check with them about what you can and can't eat.)
INGREDIENTS (this is SUPER-EASY):
1 large bag of ready-to-use slaw chop (I get the lettuce, cabbage, carrot blend)
1/2 of a large red onion, diced (more or less to taste - remember, I like spicy!)
1/2 cup lowfat or no-fat mayo
3 tblsp of rice vinegar (I recommend
Marukan Rice Vinegar)
1 tblsp of fresh chopped dill
DIRECTIONS:
Mix all ingredients in a large bowl and chill in fridge. You may want to use more or less mayo depending on your own personal preferences. Easy and delicious!