My daughter Angela loves coleslaw. And while she isn't diabetic, the
commercially prepared coleslaw and dressing is always too high in carbs for
me. I've tried many different diabetic recipes and while I will usually eat
them, they didn't always taste like coleslaw. She turns up her nose at them.
And then there was the one that required me to buy all sort of weird things
I wouldn't normally have around, like concentrated apple juice. That was so
vile I couldn't get it in the trash soon enough! I finally found one by
modifying a recipe I found online and came up with a winner.

Coleslaw

6 cups shredded cabbage, measure it while shredded, then give it a coarse
chop
1 large carrot, grated
1 medium yellow onion, grated
10 teaspoons Splenda
1/4 cup white vinegar
2 teaspoons grapeseed oil
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon celery seed
Coarsely ground black and pink peppercorns, to taste
Mayonnaise, 1/4 to 1/2 cup

Bring the Splenda, vinegar and seasonings to a boil. Whisk until smooth.
Chill, then whisk in enough mayo to get the consistency you prefer in a
dressing.

Put prepared vegetables in a large bowl. Stir to mix, then add the dressing
and mix well. Cover, and refrigerate, stirring several times while it
chills. Chill several hours before serving. This will keep for up to a
week and gets better the longer it sits.

Carb count is approx. 4 g per 1/2 cup. There will be more carbs if you use
low fat or fat free mayo.

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