My original plan was for turkey sausage with BBQ beans and sauerkraut. Since I have been trying to cut out some carbs throughout the day, John and our daughter had the BBQ beans and I made some coleslaw to accompany my turkey sausage and sauerkraut.
After hearing on a food program that the best sauerkraut is in a can, I searched on line to find out how to enhance the canned sauerkraut. This is the recipe I use – https://www.loavesanddishes.net/how-to-cook-canned-sauerkraut/ The apple gives a sweet flavor pop and the caraway seeds are a must.
Here is the recipe for my coleslaw. It is for quite a bit of cabbage. I usually make it using a bag of shredded cabbage and 1/2 of all the rest of the ingredients.
2 lbs. cabbage, shredded
3 medium carrots, shredded
½ cup chopped parsley
1/4 large onion cut in narrow strips
1 cup light mayo ( I usually cut the light mayo 50/50 with non-fat Greek yogurt.
2T Dijon mustard
2T cider vinegar
1 teaspoon celery seed
Salt and pepper and some optional sugar if you like your coleslaw sweet
Mix together dressing ingredients. Stir dressing into cabbage, onions, carrot, and parsley.