Kevin Dunn's Coleslaw
Shredded cabbage, onion and carrot are tossed with a hot dressing in this unique way of preparing coleslaw.
1/2 head green cabbage, sliced paper thin
1 Spanish onion, sliced paper thin
1 small carrot, grated
1 teaspoon salt
1 cup Splenda® Granulated No Calorie Sweetener - divided use
1/4 cup vegetable oil
1/4 cup champagne vinegar
1 1/4 tablespoons dry mustard
1 1/2 teaspoons celery seeds
- Combine cabbage, onions, carrot, salt and 1/2 cup Splenda® Granulated Sweetener in a large bowl. Set aside.
- Whisk together the remaining 1/2 cup Splenda® Granulated Sweetener, oil, vinegar, dry mustard, and celery seeds in a small saucepan; bring mixture to a boil over medium-high heat. Pour hot mixture over cabbage mixture, tossing to coat.
- Cover and chill one-hour or overnight.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 130; Calories from Fat: 90; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 410mg; Total Carbs: 10g; Dietary Fiber: 3g; Sugars: 5g; Protein: 2g.
Exchanges per Serving: 1/2 Starch, 1 Vegetable, 2 Fats.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.