My Favorite Coleslaw

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

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

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

1 1/4 cups mayonaise

1/3 cup Splenda 

3 tablespoons apple cider vinegar

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.

Makes about 10 servings

Do not freeze

"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."