Coleslaw is all about the right proportions; too little dressing and it’s just cabbage, too much and it’s soupy. The swerve adds just a little sweet, which pairs well with the salt of pork belly, but is completely optional; we have had it both ways, both are delicious.

Ingredients:

• 2 (10 ounce) bags coleslaw mix
• 1/2 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon granulated swerve (If you like a sweet slaw, totally optional)

Using a large enough bowl to accommodate the coleslaw mix of your choice, allowing for room to toss whisk the mayonnaise, lemon juice, vinegar, salt, pepper, and swerve if using; mix thoroughly. Add coleslaw mix and toss to coat completely. Cover and chill for two hours to overnight. Serves 6.