Cole Slaw

• 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

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.