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Co-Leader "Smart Carbing" Leader "Low Carb For Dummies" Co-Leader "South Beach Diet" Leader "Low Carb Recipes Plus More"
1/2 medium cabbage, finely shredded about 1 lb. * 1 ounce piece of carrot, shredded along with the cabbage 1 cup of 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
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
* Or buy the pre-shredded coleslaw mix and omit the carrot.
Per Serving: 176 Calories; 18g Fat; 1g Protein; 4g Carbohydrates; 1g Dietary Fiber; 3g Net Carbs
Michele - Northern Kentucky
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