In our family, we love coleslaw, and I wanted to create a recipe that would be both delicious, but with no added sugar. I chose to use rice vinegar for its smooth taste, in addition to all of the seasonings, to boost the flavor. This recipe will yield 1 cup of dressing, which can be used for a large batch of coleslaw (about 10 cups of mixed shredded green and purple cabbage and carrots), or it can be used as needed per cup of coleslaw, by using 1 heaping teaspoon of dressing. You have to chose if you like a crunchy coleslaw, or soft one. For a crunchy coleslaw, you can eat it right away. For a softer coleslaw, leave it in the refrigerator, covered, so all of the flavors can marinate, and the dressing will soften your coleslaw. Please also note, if eaten crunchy, you will have more volume of coleslaw. If eaten soft, your volume will decrease. A serving size is between 1 and 2 cups of coleslaw. Here we go…..
1 cup heavy, or thick, good quality mayonnaise (you don’t want anything too watery)
6-7 teaspoons rice vinegar, or more, adding 1 teaspoon at a time, according to your taste buds- sugar, sodium, and gluten free (sold in the international food aisle, near the Oriental foods)
1/4 teaspoon Kosher salt
fresh cracked black pepper
1 tablespoon dried chives
1/2 teaspoon celery seeds
1/2 teaspoon garlic powder
Mix all ingredients together very well, before deciding to add more vinegar. At this point you can store the dressing in a tightly sealed container in the refrigerator and use as needed, or you can use it all at once over 10 cups of shredded green and purple cabbage and carrots. Enjoy!