Sensible Soul Food

Bessie Gibbs' Cole Slaw 

It was a tradition in my grandmother's home to always reserve a piece of the head of cabbage when she cooked one for dinner.  She used it to make cole slaw which would be the salad for the meal.  (Every dinner had some kind of salad!)  This is a lower fat variation of the recipe passed down to me from my mother.  It is delicious with lots of entrees, but we usually enjoy it with fish or "one-pot" meals.

 

Ingredients

1  16 ounce package cole slaw mix

3/4 cup light mayo

1  tablespoon mustard (I use spicy brown)

1/2  teaspoon garlic powder

1  teaspoon onion powder

1  tablespoon vinegar (white or apple cider)

1 teaspoon  louisiana style hot sauce (or to taste)

1 teaspoon sugar or sugar substitute equivalent  (more if you like it sweet)

 

Directions

In a medium size mixing bowl, empty package of cole slaw mix.  Add remaining ingredients to cabbage mix and stir well.  Refrigerate for at least an hour to allow flavors to blend.  Stir again before serving.   Serves 6-8.