1 14-ounce bag of pre-cut cabbage/coleslaw mix
1/4 cup green onion, chopped
1/2 cup low fat mayonnaise
1/2 cup heavy cream
1/4 cup splenda
1 1/2 tablespoons vinegar
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
In a large mixing bowl, combine mayonnaise, cream, splenda, vinegar, lemon juice, salt and pepper.
Add in cabbage and green onion and stir to combine.
Refrigerate at least one hour prior to serving.