Coleslaw, Sugar Free and Still Tasty

Ingredients

• 32 ounces, weight Cabbage, Shredded
• 2 whole Carrots (or 12 Baby Carrots)
• 2 cups Kraft Mayonnaise With Olive Oil (reduced Fat)
• ¼ cups White Vinegar
• ½ teaspoons Celery Salt
• ¼ teaspoons Black Pepper
• ⅓ cups Splenda, Pourable (not Baking Splenda)

Preparation Instructions

Note: Cook time is actually “chill” time.

1. Finely grate/shred cabbage.

2. Finely grate/shred carrots.

3. In a medium bowl, add the following to make dressing: mayonnaise, vinegar, celery salt, pepper, and Splenda. Mix until smooth.

4. In a large bowl, combine cabbage, carrots and dressing. Mix well. Slaw will appear dry at first, but continue mixing, scraping the sides of the bowl. When you think it is done, keep going. You will likely find more dressing that needs to be mixed in. Continue until all the cabbage is coated and looks “wet.”

5. Place slaw in the refrigerator for at least an hour, overnight if possible. This will enhance flavor.

6. Best served cold, especially since it contains mayonnaise.

NUTRITION FACTS from MacGourmet:

MADE WITH SPLENDA
Servings: 16
Amount Per Serving
Calories: 108
Total Fat: 8.05g
Cholesterol: 8mg
Sodium: 245mg
Total Carbs: 8.27g
Dietary Fiber: 1.75g
Sugars: 4.36g
Protein: 0.80g

MADE WITH SUGAR
Servings: 16
Amount Per Serving
Calories: 125
Total Fat: 8.05g
Cholesterol: 8mg
Sodium: 245mg
Total Carbs: 12.44g
Dietary Fiber: 1.75g
Sugars: 8.53g
Protein: 0.80g