Adapted from Linda's Low Carb Menus & Recipes, a good source of recipes.

Linda's original recipe is on her website.
This version omits the carrot and is less creamy with a little more vinegar bite.
1/2 medium cabbage, finely shredded (about 1 pound) * 
1 ounce piece of carrot, shredded along with the cabbage
3/4 cup mayonnaise
1/4 cup Splenda or equivalent liquid Splenda
2 tablespoons white vinegar
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 teaspoon salt

Don's Revisions For 2 Pounds of Shredded Cabbage (32oz total) or 3 bags of 10oz angel hair cabbage (30oz total) - This is what you typically find in Harris Teeter or Walmart.
1 1/2 cups mayonaise
1/2 cup Splenda 
4 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon pepper
1 teaspoon salt

Don's Revisions For 1.5 Pounds of Shredded Cabbage or approximately 2 10oz bags.

1 1/4 cups mayonaise
1/3 cup Splenda 
3 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon pepper
1 teaspoon salt

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.

* Or buy the pre-shredded coleslaw mix and omit the carrot

Nutritional Info from Linda's original recipe
Makes about 10 servings
Do not freeze
Per Serving: 176 Calories; 18g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

"This has been my favorite non-low carb slaw recipe for many years. The number of servings is just a guess, but you should get about 10 small servings or so. The whole recipe has about 30 net carbs so if you get a different number of servings, just adjust your count."