Recipe: Linda Sue's Coleslaw
http://www.genaw.com/lowcarb/my_favorite_coleslaw.html

1/2 medium cabbage, finely shredded, about 1 pound *
1 ounce piece of carrot, shredded along with the cabbage
1 cup mayonnaise (Paleo mayo - recipe below)
1/4 cup Splenda or equivalent liquid Splenda (I leave this out)
2 tablespoons white vinegar
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 teaspoon salt

Mix the mayonnaise, Splenda (omit), vinegar and seasonings in a large bowl. Mix in the cabbage and carrot, stirring to coat well. Chill several hours before serving.

TIP: It may not look like the sauce will be enough to coat that much cabbage. It will be plenty, as you'll see after it has chilled a few hours. An easier way to get the sauce evenly mixed into the slaw is to put about 1/3 of the cabbage in a large bowl and blend in all of the sauce. Now add another 1/3 of the cabbage and mix well, then repeat with the remaining cabbage.

Makes about 10 servings
Do not freeze

* Or buy the pre-shredded coleslaw mix and omit the carrot

NEANDERTHIN MAYONNAISE
http://www.genaw.com/lowcarb/neanderthin_mayo.html
1 whole egg
1 egg yolk
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika, optional
1/2 teaspoon Mrs. Dash Table Blend, optional
1 tablespoon lemon juice
1 tablespoon white vinegar
1 1/2 cups oil

Put the chopping blade in your food processor and add everything except the oil. Process about 5 seconds. With the processor running, very slowly let the oil drizzle in a steady stream through the feed tube. Blend just until the mayonnaise is thick for a creamier mayonnaise. Blend an additional 2-3 minutes for a much thicker mayo.

Makes about 1 3/4 cups
Do not freeze