1/2 cup granular Splenda or equivalent liquid Splenda
1 teaspoon yellow mustard
1/4 cup white vinegar
2 tablespoons sugar free sweet pickle juice *
1/4 teaspoon salt
1 small cabbage, shredded, about 25 ounces
1 ounce sugar free sweet pickles, chopped, 1/4 cup
Mix the first 5 ingredients. Combine with the remaining ingredients and chill at least 1 hour, stirring occasionally to make sure that the slaw is coated with the dressing.
Makes 8 servings
Do not freeze
* I used Mt. Olive bread and butter pickles and juice.
With granular Splenda:
Per Serving: 30 Calories; trace Fat; 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 24 Calories; trace Fat; 1g Protein;5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Although this tastes pretty good, the flavor is similar to my Freezer Coleslaw, which I like a bit better. The freezer coleslaw is a little more colorful too.
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