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Ingredients
- 1/2 teaspoon salt
- 1/2 medium cabbage, finely shredded, about 1 pound *
- 1/8 teaspoon pepper
- 1/4 teaspoon celery seed
- 2 tablespoons white vinegar
- 1/4 cup Splenda or equivalent liquid Splenda
- 1 cup mayonnaise
- 1 ounce piece of carrot, shredded along with the cabbage
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Directions
Mix the mayonnaise, Splenda, vinegar and seasonings in a large bowl. Mix in the cabbage and carrot, stirring to coat well. Chill several hours before serving.
TIP: It may not look like the sauce will be enough to coat that much cabbage. It will be plenty, as you'll see after it has chilled a few hours. An easier way to get the sauce evenly mixed into the slaw is to put about 1/3 of the cabbage in a large bowl and blend in all of the sauce. Now add another 1/3 of the cabbage and mix well, then repeat with the remaining cabbage.
*You can also use the pre-package cabbage mix. I use the Angel Hair Cabbage and add the shredded cabbage.
Recipe from Linda's Low Carb Recipe website.
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