Cut the cabbage into small chunks and place them in a food processor. Pulse a few times until the cabbage is chopped into small pieces. You might need to do this in several batches, emptying out the food processor after each batch.

Repeat with the carrot, and add to the cabbage. Stir to mix.

In a separate bowl, add the mayonnaise, unsweetened almond milk, low carb sweetener, white wine vinegar, lemon juice, onion powder, salt and white pepper. Whisk to combine.

Add the dressing to the veggies, and turn to coat. Store in the fridge until required.