2 pounds cabbage, shredded, 1 medium
1 small green pepper, minced
2 stalks celery, minced
1 3/4 ounces carrot, shredded, 1 small
Mix all of the ingredients in a large bowl with 1 teaspoon salt; let stand 1 hour. Meanwhile, prepare the brine.
1 cup white vinegar
2 cups granular Splenda or equivalent liquid Splenda
1/4 cup water
1 teaspoon mustard seed
1 teaspoon celery seed
Bring all of the brine ingredients to a boil; cool to lukewarm. Pour over the slaw and mix well. Put the slaw in small plastic containers and freeze. Thaw before serving. If you want to serve this the same day it's made, chill first for several hours.
Makes about 20 servings
Can be frozen
With granular Splenda:
Per Serving: 26 Calories; trace Fat; 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 16 Calories; trace Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This is based on my mother-in-law's coleslaw recipe. I just substituted Splenda for the sugar. It doesn't need to be frozen, but should be chilled well if serving the same day it's made.
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