My husband is a cole slaw fanatic. But he’s very particular. This version is now the only one he really likes now. I’ve tried many in the past but finally got the winning combination! The key is to shred and chop. I use a mandolin that has a blade that turns out chopped/sliced cabbage beautifully. But if you don’t have one just shred as best as you can and chop with a knife.

I have been using light mayonnaise for so many years now and in this recipe it’s perfect. Less calories all around is a good thing. Same with using a sugar substitute. We try not to add real sugar in anything unless absolutely necessary so sucralose it is for us! I have found the white distilled vinegar works best also but you can definitely use a white wine vinegar or a rice vinegar. I also guessed on the shredded carrots. I just really grabbed a handful and added it.

I’ve now made this recipe twice since Labor Day, it’s not just for BBQs! It’s easy to make and takes no time at all! The taste also gets so much better the next day, as most things do! Enjoy!

Ingredients:

1 lb cabbage, shredded and chopped

1/4-1/2 cup shredded carrot (I buy the pre-shredded)

1 cup Hellmann’s Light Mayonnaise

1/3 cup Sucralose (or real sugar if you want)

1/3 cup white distilled vinegar

1/2 tsp salt (I use himalayan sea salt)

1/4 tsp fresh black pepper

1/4 tsp paprika

Instructions:

In a large bowl mix up the cabbage and carrots.

In a medium bowl whisk the rest of the ingredients.

Add to cabbage mix and combine well. I like to use a big fork for this as it mixes better.

Refrigerate for 2 hours or overnight.