BLE – Coleslaw

This recipe has been modified using BLE structured meal planning. This is a favorite salad. Quick and easy to make. I split my vegetables 10 oz at lunch and 10 oz at dinner. Choose a combination that works for you.

Each serving provides:
10 oz vegetables         1 fat serving

Ingredients

(makes about 24 oz/2 servings)

(partial veg)    20 oz cabbage, shredded

(partial veg)    6 oz carrots, shredded

(partial veg)    4 oz sweet onions, diced

(1 fat)              4 oz of Tofu Cashew Mayo or Cashew Sour Cream

(free)               1 tsp dill weed

(free)               salt and pepper to taste

Instructions

  1. In a large bowl mix the cabbage, carrots and onions together. 
  2. Add the mayonnaise and dill. Mix well to combine. 
  3. Add salt and pepper to taste.
  4. Divide into 2 servings.
  5. To make a complete meal add a grain, protein and fruit.
  6. Keep leftovers in fridge. Use with in 3 to 4 days.

Note

After the salad sits overnight in the fridge, the vegetables will release some of their natural juices and will soften slightly. Stir salad to incorporate the juices before serving.