Fortified Cole-Slaw

When I was trying to lose weight to look decent in my wedding dress, I first tried a low-carb diet. I was amazed at how easy it was and how satisfied I was following a low-carb way of eating. This recipe is one I discovered early on my low-carbohydrate journey. It makes a fantastic lunch or a quick meal, and keeps well in the fridge.

Ingredients:

1 head cabbage

1 lb. nitrate-free, sugar-free pork bacon (you could use turkey bacon, but I've yet to find any with low enough sugar and no nitrates that tastes decent)

1 c. shredded cheddar cheese (don't use pre-shredded, since there's added starch to keep it from clumping)

4 eggs, boiled

1/2 - 1 cup sugar free mayonnaise, preferably Duke's (if you're down south, but Hellman's will do, otherwise. Do NOT use Miracle Whip and don't use light - they replace the fat with sugar, so light mayonnaise is not low carb.)

Directions:

Cook the bacon until it's crispy, then let it cool and chop it up.

Chop up cabbage into smallish, 1/2 in. size pieces. You could shred it, like for traditional coleslaw, but this is personal preference.

Cut up the eggs into chunks.

Put cabbage, chopped bacon, eggs, and shredded cheese into a large bowl and stir. Add the mayonnaise to taste.

Ta da! You're done! The serving size and # of portions depend on how much you eat! For best results, refrigerate for several hours before serving...if you can wait that long!