Kevin Dunn’s Coleslaw

SPLENDA® Kevin Dunn’s Coleslaw
SPLENDA® and Kevin Dunn show how shredded cabbage, onion and carrot are tossed with a hot dressing in this unique way of preparing coleslaw!


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1/2 head green cabbage, sliced paper thin
1 Spanish onion, sliced paper thin
1 small carrot, grated
1 teaspoon salt
1 cup SPLENDA® No Calorie Sweetener, Granulated, divided
1/4 cup vegetable oil
1/4 cup champagne vinegar
1 1/4 tablespoons dry mustard
1 1/2 teaspoons celery seeds


Prep: 15 Minutes
Cook: 10 Minutes


1.  Combine cabbage, onions, carrot, salt and 1/2 cup SPLENDA® Granulated Sweetener in a large bowl. Set aside.

2.  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.

3.  Cover and chill one-hour or overnight.

Created date

May 2011

Nutritional Information

Calories 130
Caloriesfromfat 90
Fat 10 g
Satfat 1.5 g
Cholesterol 0 mg
Sodium 410 mg
Carbohydrate 10 g
Fiber 3 g
Sugars 5 g
Protein 2 g