Ingredients:
- 2 tablespoons light mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Splenda
- 1 teaspoon salt
- 1 head cabbage, finely shredded
- 1 small onion, minced
- 1 carrot, shredded and chopped
Instructions:
- Whisk mayonnaise, white vinegar, apple cider vinegar, lemon juice, Splenda, and salt together in a bowl and allow the dressing to stand while preparing vegetables, for about 20 minutes.
- Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate coleslaw for at least 2 hours or overnight.
Count 1/2 of the recipe as a fat. Enjoy!
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