Saturday, March 12, 2011

Hot Slaw

1 teaspoon canola oil
1 cup chopped red onion
1 package (10 oz) pre-shredded angel hair cabbage)
1 tablespoon Bragg Liquid Aminos (or reduced-sodium soy sauce)
1 tablespoon cider vinegar
1 Tablespoon olive oil mayo
1/2 teaspoon Splenda
1/4 teaspoon pepper
1/2 teaspoon dried dill weed
1/4 teaspoon celery salt
2 tablespoons light sour cream
2 slices bacon, cooked crispy, drained and crumbled (or 1/4 cup bacon bits)

Heat the oil in a large nonstick sauce pan over medium-high heat. Add the onion and saute 2-3 minutes, until it begins to soften. Add the cabbage, Bragg, vinegar, mayo, Splenda, pepper, dill and celery salt. Cook, stirring frequently, for 8-10 minutes or until the cabbage wilts and is tender-crisp. Reduce the heat to medium low, add the sour cream and stir. Cook just below a simmer for 2-3 minutes or until heated through, being careful not to let the mixture boil and curdle. Serve with one tablespoon of crumbled bacon scattered on top of each serving.

6 servings (1/2 cup each)

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