1/2 large cabbage
2 large carrots
2 packets Splenda®
1 tablespoon tarragon vinegar
Salt and pepper to taste
1 cup mayonnaise or enough to bind
1.
Cut cabbage and carrots into chunks and chop coarse or fine as you like in a food processor or with a chef’s knife. When using the food processor, you will have to chop in batches.
2.
Remove to a large bowl. Stir in the Splenda® and vinegars. Stir in mayonnaise, salt and pepper to taste
Tune in to
• Comcast Channel 22
• Brighthouse Channel 199
• Forida Cable channel 4 to watch Valerie Hart interview chefs in their kitchens in "The Back of The House". See Lake Front TV for showing times.
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