Hi Guys! All this talk of "crackslaw" made me want coleslaw ...then I remembered my MIL's great Chinese chicken salad... SO here's my sugar-free version. (I've been eating it every meal the last couple days!)

Vegs:

All diced/chopped small
1/2 green cabbage
1/2 purple cabbage
1/2 - 1 long English cucumber
1/2 bunch red radishes
couple handfuls spinach

Dressing: (all amounts are apx., I don't measure, just eyeball the ratios, so hope this is good. Seems about right )

1/2 c light olive oil
1/4 c apple cider vinegar
1/8 c soy sauce (I use the gluten-free kind)
1 tbs sesame oil
1 tbs fresh lime juice
6-8 little drops Stevia liquid extract
salt
sesame seeds
(chicken)

Put all dressing ingreds into screw top Ziplock lunch-ware or similar. Shake like crazy!!! (The stevia doesn't want to mix, but it will)

Put vegs in bowl, pour on dressing, top w sesame seeds (and chicken if you want it to be a whole meal), EAT!

This is more dressing than you probably need for the amount of veg, and of course the veg mix and sweetness can be changed/adjusted. There were carrots in the original and I've also made it with mushrooms as well, but it doesn't keep as well. I LOVE this salad bc it travels well (great for lunches), it won't get soggy (so you can dress it when you pack your lunch in the morning and it's still crisp at noon), and the acid of the lime and cider vinegar is a beautiful foil to all the rich fatty foods we are all enjoying! crunch...crunch...munch!