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Jack Wilson's Cole Slaw Dressing
6 tablespoons mayonnaise
2 tablespoons prepared mustard
2 tablespoons granulated Splenda
2 tablespoons Brown Sugar Twin
2 tablespoons white wine vinegar
4 tablespoons heavy cream
4 tablespoons celery seed
1/2 teaspoon prepared horseradish
In a jar with a lid, combine the mayonnaise, mustard, sugar, honey,
vinegar, cream, celery seeds and horseradish. Cover and shake well.
Refrigerate for at least one hour.
Place shredded cabbage in a serving bowl and toss with dressing.
Serve immediately.
Makes enough for one small head of cabbage.
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