When I was younger I loved the cole slaw that my Mom would make. Loaded with Miracle Whip, oh it was yummy. I would take as much as I could. The problem for me now is that it’s not 4HB compliant, or healthy for a person with diabetes. My wife has stumbled across a way to make cole slaw that is 4HB legal, is very tasty, and is a lot more of a healthy alternative. Like so many of the dishes that we make for ourselves we make this in large batches. It’s even better the next day and works equally well as a side dish for dinner, or packed into a lunch.
Adjust the dressing portions to suit your taste. To give you a benchmark to start with, we make three tablespoons of the dressing for 1-1/2 pounds of the shredded cole slaw mix.
To make the dressing mix equal amounts of Dijon mustard, lemon juice, and oil in a bowl. We use grape seed oil because it has less flavor than olive oil, but whatever works for you is fine. As I said earlier, we use one tablespoon of each.
Next add the dressing to your slaw mix and mix it all up.
For a little garnish cut up some pickled sushi ginger, and add some sesame seeds and some pumpkin seeds. The result is an amazingly tasty cole slaw that will keep in your fridge if you don’t gobble it all up at the meal you prepared it for.