Carrot Cake
INGREDIENTS:
1/2 Head cabbage
1 sm Onion
2 Celery stalks
2 Carrots
1 tb Mayonnaise
2 pk Sweet 'N Low
1/2 ts Black pepper
2 tb Vinegar
2 tb Lemon juice
1/2 Head cabbage
1 sm Onion
2 Celery stalks
2 Carrots
1 tb Mayonnaise
2 pk Sweet 'N Low
1/2 ts Black pepper
2 tb Vinegar
2 tb Lemon juice
Shred cabbage and carrots. Finely chip onion and celery. Mix together in a large bowl.
In a separate bowl, mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded vegetables and refrigerate. Yield 10 servings.
Exchanges: One serving equals 1 vegetable; calories: one serving equals 23 calories.
In a separate bowl, mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded vegetables and refrigerate. Yield 10 servings.
Exchanges: One serving equals 1 vegetable; calories: one serving equals 23 calories.