Young and I have decided on a few slight tweaks to the low-carb cole slaw recipe, which now looks like:
My low-carb version:
1 (16 ounce) package of shredded cabbage
1/3 cup Splenda
1 teaspoon kosher salt
1/2 tesapoon freshly ground black pepper
1/3 cup cream
1/2 cup mayonnaise
1.5 tablespoons white wine vinegar
2.5 tablespoons lemon juice
The changes are:
Increasing the black pepper from 1/8 tsp to 1/2 tsp. We like our slaw a bit spicy, so others may not like this.
Switching to white wine vinegar, as the original recipe called for. It has a more mild flavor than the rice wine vinegar I had used previously.