California Coleslaw

I got this recipe from a diabetic cooking class I took. To me this is a very yummy coleslaw. I didn't even really like coleslaw until I had tried this recipe. The recipe calls for liquid sugar substitute to equal 1/4 cup sugar. We used 8 packets of Splenda during the cooking class.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1  cup  shredded cabbage
• 1  cup  shredded red cabbage
• 1⁄2 cup  shredded carrot
• 1⁄2 cup  chopped green pepper
• 1⁄2 cup  chopped  sweet red pepper
• 1⁄4 cup  chopped onion
• 1 1⁄2 tablespoons  minced fresh parsley
• 1⁄4 cup vinegar
• 1⁄4 cup  oil-free Italian dressing
• 8  teaspoons Splenda sugar substitute
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Combine first 7 ingredients in a large bowl, stirring well; set aside.
2. Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously.
3. Pour dressing mixture over vegetables, tossing gently to coat.
4. Cover and chill.
5. To serve, stir coleslaw lightly and serve with a slotted spoon.