Low Carb Cabbage And Jicama Coleslaw - cooking recipe

Ingredients

1 cup jicama, shredded
6 cups green cabbage, shredded
2 cups red cabbage, shredded
6 green onions, cut into 1/2 \" pieces
1/2 cup mayonnaise
3 packets artificial sweetener or 3 packets Splenda sugar substitute
1/4 cup heavy cream
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb bacon, fried crisp and crumbled (optional)

Preparation

Toss vegetables together in a very large bowl.
Blend mayo, sour cream, cream, sweetener, salt and pepper together until smooth.
Add a little more cream if it needs thinning (should be the consistency of thick salad dressing).
Toss with veggies and refrigerate for 30 minutes.
Toss bacon in just before serving.