Low Carb Coleslaw
- 1 package shredded cabbage, or shredded coleslaw mix.
- ½ cup or so of Mayo
- 1/3 cup of white Vinegar
- ¼ cup of Splenda (use less if you like it less sweet and more zesty tasting, but I prefer it sweet)
- Salt to taste
- Pepper to taste
- Mix the mayo, white vinegar, splenda, salt and pepper together until smooth and creamy. Add cabbage and stir. Let coleslaw cool and “marinate” for at least 1 hour prior to serving. If the coleslaw looks “dry” don’t worry, the longer it sits, the better it tastes, and it “makes” more dressing while in the fridge. You can add onions, and carrots if you’d like I don’t because of the carb count but if you buy a pre-made mix just go off of those values. Once you’re ready to serve stir it up again to “rewet it” and your good to go.