Keep -A- Week Coleslaw By : Shelley
6 cups shredded cabbage
1 medium carrot, grated
1 medium onion, thinly sliced
10 teaspoons Splenda
1/4 cup white vinegar
2 teaspoons vegetable oil
1 teaspoon Dijon mustard
1/2 teaspoon each of salt, celery seed and horseradish
pinch pepper
Bring to a boil the Splenda, vinegar, oil mustard and all spices. Pour over prepared vegetables. Chill. Stir or shake container every now and then. The longer it sits the better.
1/2cup = 25 calories
1 gram fat
4 grams carbohydrates
1 gm fiber