I had a moment where I felt like I was out of vegetables. On second inspection, I realized I had all the ingredients for coleslaw. This turned out nicely.

4 Tbsp. red wine vinegar (or any type of vinegar, really)

1 Tbsp. erythritol

1/2 tsp mustard powder

3 Tbsp. olive oil


1 bunch green onions, thinly sliced

1 small head red cabbage, shredded

1 carrot, shredded

Toss the vegetables with some salt.

Dissolve the erythritol in the wine vinegar. I had to warm the vinegar in the microwave to get it to fully dissolve. Stir in the mustard powder and olive oil.

Add the vinaigrette to the salted vegetables. Taste, and add more salt if needed. Refrigerate and serve cold.