Ingredients
1 medium red cabbage
2 red bell peppers
2 yellow bell peppers
4 medium carrots
juice of 2 lemons
1/2 cup lowfat mayonnaise
4 teaspoons sugar (optional, use 2 packets of sugar substitute instead)
Preparation
Remove seeds and veins from peppers. Peel carrots. Finely shred all vegetables using a mandoline or food processor (Do not use a grater, as the shreds should be several inches long). Slowly add lemon juice and sugar to the mayonnaise and mix with a whisk till smooth. Thin with a little lowfat milk if necessary. Toss vegetables with dressing, and let sit in refrigerator for 1 hour before serving.
