I love cole slaw, esp with LC BBQ!

this was adapted to LC by me from a recipe in the March 1996 issue of Bon Appetit, originally contributed by Caroline Belk

CAROLINA COLE SLAW

1/4 cup cider vinegar
8 packets Splenda
6 TBSP vegetable oil
1 tsp mustard
1 tsp celery seeds
1 cup mayonaise
6 cups shredded cabbage, about half a large head
4 green onions, thinly sliced, white and green parts
1 small green bell pepper, thinly sliced

Combine mayonaise, vinegar, oil, mustard and celery seeds in a medium saucepan. Whisk over medium heat until dressing comes to a boil. Remove from heat and add Splenda. Season with salt and pepper.

Combine cabbage, onion and green pepper in large bowl. Add dressing, toss to coat. Cover and refrigerate until cold, tossing occasionally, at least two hours. Best if made one day ahead. Keep refrigerated.

yield: 12 half cup servings
carbs per serving: 3.9 grams

yum!

This looks good. thanks!