Food around here has been low sodium, but not low-low-low sodium, if you know what I mean. Mr. Fixit's sodium needs are at the point where we are okay with the "Gee whiz, it's 25% lower sodium" box of broth instead of the NO SALT AT ALL version that usually costs twice as much. So apologies to those of you who are limiting sodium more than this--I know you're out there.
I just posted our coleslaw adaption on our other blog. Really, the only thing I did to lower the sodium was to substitute McCormick's No Salt Added Table Shake Seasoning for the seasoned salt in the recipe. If you're really limiting sodium, you'll have to watch whatever mayonnaise etc. you use as a base. But the good thing is that this seasoning is extremely tasty in cabbage salad. It's made coleslaw--formerly a second-rate player around here--into something people look forward to.
And if you don't want to mess with a head of cabbage, pre-mixed coleslaw shreds make the recipe a whole lot easier, and they often go on sale. (They're also good in cabbage soup.)
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