SPLENDA® and Kevin Dunn show how 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® 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
How to Make It
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.
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