Servings: 22 Tablespoons - 1g Carbs per Tablespoon

2 -3 Cloves of Garlic, Minced 2 to 3 Cloves of Garlic, Minced
1 Cup White Vinegar 1 Cup White Vinegar
3/4 Cup Olive Oil ¾ Cup Olive Oil
1/4  Cup Truvia ** Do not use Swerve ¼  Cup Truvia ** Do not use Swerve
1 Teaspoon Salt 1 Teaspoon Salt
1/4 Teaspoon Pepper ¼ Teaspoon Pepper

In pot bring to boil vinegar, Truvia, oil, salt and pepper.
Remove from heat - add in minced garlic.
Store in fridge in jar.  Shake well before using.
Add dressing to shredded vegetables.  Toss well to coat.

** Do not use Swerve, it doesn't melt right with the oil and vinegar.  ** Do not use Swerve, it doesn't melt right with the oil and vinegar.
For 2 cups of shredded coleslaw veggies, I add 2 T of dressing.  Mix well and let sit for 15 minutes for the flavours to mix well with the veggies, stir again and serve.  For 2 cups of shredded coleslaw veggies, I add 2 T of dressing.  Mix well and let sit for 15 minutes for the flavours to mix well with the veggies, stir again and serve.
Per Serving :  1 Tablespoon  Per Serving :  1 Tablespoon
67 Calories  67 Calories
7g Fat (76.4% calories from fat)  7g Fat (76.4% calories from fat)
trace Protein  trace Protein
1g Carbohydrate  1g Carbohydrate
trace Dietary Fiber  trace Dietary Fiber
0mg Cholesterol  0mg Cholesterol
97mg Sodium  97mg Sodium