Kevin Dunn’s Coleslaw using SPLENDA®

1/2 head green cabbage, sliced paper thin
1 Spanish onion, sliced paper thin
1 small carrot, grated
1 teaspoon salt
1 cup SPLENDA® No Calorie Sweetener, Granular, divided
1/4 cup vegetable oil
1/4 cup champagne vinegar
1 1/4 tablespoons dry mustard
1 1/2 teaspoons celery seeds

COMBINE cabbage, onions, carrot, salt and 1/2 cup SPLENDA® Granular in a large bowl. Set aside.

WHISK together the remaining 1/2 cup SPLENDA® Granular, oil, vinegar, dry mustard, and celery seeds in a small saucepan; bring mixture to a boil over medium-high heat. Pour hot mixture over cabbage mixture, tossing to coat.

COVER and chill one-hour or overnight

Nutrition Info (per serving)
Calories 132; Protein 2.4g ; Fat 10.2g ; Sat Fat 1.4 g; Carbohydrate 9.5g; Fiber 3g; Sodium 410mg