Prep 10 mins
Cook 0 mins
This is a very easy, low carb, low calorie cole slaw. It is excellent for folks like me who have type 2 diabetes.
- 1 (14 ounce) bagdole classic Coleslaw
- 1 medium red pepper
- 1 bunch green onion
- 1⁄2 cup rice wine vinegar
- 1⁄4 cup canola oil
- 1⁄4 cup Splenda granular
- salt and pepper
- Dice the red pepper. Thin slice the green onions.
- Mix ingredients together and refrigerate at least 3 hours.
I'm with Susie on the adding of just enough dressing to coat the slaw, mostly because I don't like my coleslaw drowning in it ~ So, I mixed the dressing ingredients first & then added it to the shredded veggies a little at a time! Great tasting slaw, by the way, & a nice recipe keeper! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]
This was a nice non mayo coleslaw. It is a colorful salad and I appreciated the use of splenda. I added the oil a little at a time and didn't use the full amount; just enough to coat things before chilling. This also held well. I served with baked tilapia and made for Spring 2010 Pick A Chef.