Green Cabbage (YES, It's LowER Carb) Cole Slaw

My husband and I lost over 80 pounds EACH and have kept it off by following a lower carb diet. We get MOST of our carbs from FRESH fruits, veggies, and whole grains. I have a TON of recipes that I have either adapted from some of my old recipes or that I have found on line.

Here are some of my favorite sites:

http://www.lowcarbfriends.com/recipereview/

http://www.genaw.com/lowcarb/

http://www.food.com/recipes/very-low-carbs

This recipe is a mixture of several recipes. It fits my families love of cole slaw. It is a little tangy, a little sweet, and VERY creamy. IF you prefer a "drier" cole slaw THIS is NOT the one for you.  You could try cutting the ingredients in half!

1 pound of Green Cabbage (about 1/2 of a smallish head)
1 C REAL Mayonnaise
1/4 C Splenda or equivalent of other sweetner of your choice
2 Tablespoons White Vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper

OPTIONAL
2 Tablespoons chopped onion (or dried chopped onion)
1.5 teaspoon prepared horseradish

I LOVE Cabbage, so I want to be able to taste it. I usually chop/cut my cabbage by hand, so I can control the size. I don't like to have it chopped TOO fine (like my food processor sometimes does......probably user error) PLEASE note.....today I didn't chop/cut this into small enough slices, and it was a little hard to eat. I was in a hurry!

Shred, Chop, or cut your cabbage (or use "bagged" cole slaw, or even broccoli slaw mix IF you're in a real hurry, and flush with cash)
Put cabbage in large bowl.
Set aside

In a separate bowl combine the Mayo, Vinegar, Splenda, Seasonings
Mix well

Pour the dressing over the cabbage......be sure to scrape every drop of the dressing out of the bowl.
Mix the dressing well with the cabbage.
Cover and Refrigerate (at least a couple of hours for the best flavor)
Don't worry IF it looks like it's not enough dressing, after being refrigerated you'll see it is.

ENJOY