Coleslaw, Sugar Free and Still Tasty

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   Note: Cook time is actually chill time.

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   Finely grate/shred cabbage.

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   2.

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   Finely grate/shred carrots.

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   3.

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   In a medium bowl, add the following to make dressing: mayonnaise, vinegar, celery salt, pepper, and Splenda.

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   Mix until smooth.

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   4.

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    In a large bowl, combine cabbage, carrots and dressing.

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    Mix well.

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    Slaw will appear dry at first, but continue mixing, scraping the sides of the bowl.

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    When you think it is done, keep going.

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    You will likely find more dressing that needs to be mixed in.

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    Continue until all the cabbage is coated and looks wet.

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    5.

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    Place slaw in the refrigerator for at least an hour, overnight if possible.

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    This will enhance flavor.

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    6.

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    Best served cold, especially since it contains mayonnaise.

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    NUTRITION FACTS from MacGourmet:

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    MADE WITH SPLENDA Servings: 16 Amount Per Serving Calories: 108 Total Fat: 8.05g Cholesterol: 8mg Sodium: 245mg Total Carbs: 8.27g Dietary Fiber: 1.75g Sugars: 4.36g Protein: 0.80g

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    MADE WITH SUGAR Servings: 16 Amount Per Serving Calories: 125 Total Fat: 8.05g Cholesterol: 8mg Sodium: 245mg Total Carbs: 12.44g Dietary Fiber: 1.75g Sugars: 8.53g Protein: 0.80g

* Per serving · 4 servings · Values may vary.