Terriffic low-carb cole slaw

With a bit of fiddling, I adapted a traditional creamy cole slaw recipe to a low-carb variety, and the results were wonderful!

Original Recipe:

1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice


My low-carb version:

1 (16 ounce) package of shredded cabbage
1/3 cup Splenda
1 teaspoon kosher salt
1/8 tesapoon freshly ground black pepper
1/3 cup cream
1/2 cup mayonnaise
1.5 tablespoons rice wine vinegar
2.5 tablespoons lemon juice

I used rice wine vinegar in place of the white wine vinegar because that's what I had on hand. Next time, I'll probably try the white wine vinegar and see what kind of a difference that makes.

I mixed the non-cabbage ingredients together in a bowl first, making sure they were well integrated. I then poured that mixture over the cabbage and let it sit in the fridge for about an hour. It turned out great! My wife and I both loved it.