1 small head cabbage (1 pound), thinly sliced or chopped
1/2 cup chopped onion
1/2 cup apple cider vinegar
3 tablespoons mayonnaise
1/2 cup Splenda
1 teaspoon chopped celery (optional)
1 tablespoon dill pickle juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Mix together ingredients in medium-sized bowl with lid. Place lid tightly on bowl and toss mixture to coat well. Refrigerate covered at least 2 hours to allow flavors to blend.

Submitted by: Denise Ingledue