1 1/2 cups low-fat mayonnaise
1/3 cup Splenda Granular
3 tbsp finely chopped sweet onion
2 tsp lemon juice
1 tbsp white vinegar
1/4 tsp celery seed
3/4 tsp salt
1/4 tsp black pepper
8 cups (1 large bag) shredded slaw mix
1/2 cup shredded carrots (if not included in slaw mixture)
Blend the mayo, Splenda, onion, lemon juice, vinegar, celery seed, salt and pepper in a large mixing bowl. Add the cabbage/slaw mixture and carrots, if using. Stir until well mixed.
Refrigerate 2 hours before serving.
Yield: 10 servings