8 cups chopped cabbage
1 medium carrot, grated
1/4 cup xylitol
1/2 tsp salt
1/2 cup heavy cream or full fat coconut milk
1/2 cup mayonnaise
1 1/2 tblsp rice wine vinegar
2 1/2 tblsp lemon juice
Thinly slice the cabbage and cut the slices into 1 to 1 1/2 inch pieces. Combine with grated carrot in large bowl. Combine dressing ingredients in bowl and beat with a fork until well mixed. Pour over vegetables and mix well. Refrigerate for an hour or more before serving. Keeps very well for a few days after making it. Excellent with all kinds of meats.
8 servings:
Cal 143, Fat 12.7, Carb 5.6, Fiber 2, Protein 1.6, Net Carbs 3.6