Cole Slaw

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