I am a lover of vinegar cole slaw and am on a serious (Atkins phase 1) low-carb diet. I made a DOUBLE BATCH of this by shredding a small cabbage and a head of anise. I used 3 coffee-type packets of Splenda, so that works out to a packet and a half for the recipe as written. I used wine vinegar. I also added a little celery seed. Absolutely wonderful. Using the anise is a fave of mine, but it is not necessary by any means.
This was absolutely delicious. I changed this recipe slightly and didn't use all that they said.<br/>I shredded cabbage, carrot, red onion and a courgette. For the dressing I used olive oil, white wine vinegar and 1/4 teaspoon of mustard and some black pepper. Coleslaw doesn't have to be drowned in unhealthy mayonaise.
Great with hot gogs!