Tangy Dijon Coleslaw

I slightly altered this from a recipe found in Cooking Light Magazine. I substituted splenda for the sugar and dijon for the whole-grain mustard. Any type of mustard however would be outstanding in this simple dish.

• Ready In: 30 mins
• Serves: 7

Ingredients

• 1⁄4 cup apple cider vinegar
• 2  tablespoons Dijon mustard
• 4 (1 g) packets Splenda sugar substitute
• 2  tablespoons low-fat mayonnaise
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 2 (10 ounce) packages  coleslaw mix
• 1  cup  grated carrot
• 1  cup  thin sliced red onion

Directions

1. Combine first 6 ingredients in a bowl and stir well with a whisk.
2. Combine coleslaw mix, carrots and onion in a large bowl.
3. Add mustard mixture to cabbage mixture and toss well to coat.
4. Cover and chill for 20 to 30 minutes.
5. Stir before serving.