Recipe By: Ward Alper, The Decadent Diabetic
Make this for: Dinner
Category: Salads
This Recipe Makes: 4 Serving(s)

This recipe comes from a restaurant I managed in New York City called The Diet Gourmet. The original was made with Sweet and Low and a fat-free mayonnaise. We sold buckets of it every day.

What you’ll need
3 tbsp. apple cider vinegar (for sauce)4 tbsp. mayonnaise (I use Kraft or Hellmann’s with olive oil) (for sauce)1/2 tsp. Dijon mustard (for sauce)5 tbsp. granulated sugar substitute (for sauce)1 pinch of salt (for sauce)1 dash of pepper (for sauce)1 small (1-1 1/2 pound head) cabbage, sliced thinly (for salad)2 med shredded carrots (as many as 3 for salad) or 1-pound bag of pre-cut shredded cole slaw mix + 1 shredded carrot

Step 1
Mix together ingredients for the sauce. (NOTE: If you put the vinegar in first, it makes it easier to get the mayonnaise off the spoon.)
Step 2
Mix sauce ingredients together until smooth.
Step 3
Combine cabbage and carrots with sauce. Chill for 3-6 hours or overnight.