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cabbage carrot Splenda sugar substitute salt ground white pepper mayonnaise heavy cream white vinegar lemon juice
Viewed: 69 - Published at: 2 years agoIngredients
- 8 cups cabbage, chopped
- 14 cup carrot, chopped
- 13 cup Splenda sugar substitute
- 12 teaspoon sea salt
- 18 teaspoon ground white pepper
- 14 cup half-and-half
- 12 cup mayonnaise, with olive oil if you can get it
- 14 cup heavy cream
- 1 12 tablespoons white vinegar
- 2 12 tablespoons lemon juice, fresh
Method
- Chop cabbage and carrots into fine pieces like rice.
- Food processor works great.
- Combine all other ingredients into separate bowl, stir well to mix.
- Add cabbage/carrot mix to sauce and stir to blend.
- Cover and refrigerate for a few hours before serving.
