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South Carolina loves their barbeque, and if you ever visit the state and go to one of the many barbeque restaurants you will no doubt get a side serving of Coleslaw. The term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad".
6 cups shredded cabbage
¼ cup of shredded carrots
1/4 cup mayonnaise or salad dressing (you can use fat free)
1 cup cilantro leaves, minced
2 tablespoons of fresh squeezed lemon juice
1 1/2 tablespoons white wine vinegar
1 Tablespoon sugar or sugar substitute (optional)
1/2 teaspoon celery seed
Salt and Pepper to taste
1 (16 ounce) package coleslaw mix (optional)
In a large glass or plastic bowl, mix all ingredients together. Refrigerate until ready to serve.