Cole Slaw With Splenda

Submitted by Reverend Paul

"This is a very easy, low carb, low calorie cole slaw. It is excellent for folks like me who have type 2 diabetes."

 

• Ready In: 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 (14 ounce) bag dole 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

directions

1. Dice the red pepper. Thin slice the green onions.
2. Mix ingredients together and refrigerate at least 3 hours.

Reviews

[Sydney Mike]

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]

 

[Susie D]

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.