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Kevin Dunn’s Coleslaw

Prep time 15 mins
Cook time 10 mins
Yield
SPLENDA® and Kevin Dunn show how shredded cabbage, onion and carrot are tossed with a hot dressing in this unique way of preparing coleslaw!

Ingredients

  • 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

Nutrition 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

How to Make It

  1.  

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

  3.   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.

  4.   Cover and chill one-hour or overnight.