Recipe By: Ward Alper, The Decadent Diabetic
Make this for: Dinner
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
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.)
Mix sauce ingredients together until smooth.
Combine cabbage and carrots with sauce. Chill for 3-6 hours or overnight.