Coleslaw

Coleslaw (low phosphorus/low potassium/low sodium)

Ingredients

Salad:
1 head cabbage, shredded or chopped
1 carrot, grated

Dressing:
1/3 cup white vinegar (or try with half white vinegar and half apple cider or raspberry vinegar)
1/3 cup white Swerve sweetener or Monk fruit sugar
1/3 cup olive oil (or less)
1 tsp celery seed

Directions

In small saucepan bring the dressing ingredients to a boil on high heat while stirring constantly.  Remove from heat and pour over prepared vegetables.

Toss to mix, cover and refrigerate.

Salad is best if made early in the day or the night before and keeps well.