Kevin Dunn’s Coleslaw
Shredded cabbage, onion and carrot are tossed with a hot dressing in this unique way of preparing coleslaw!
- Serves: 6
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 1 Hour 25 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 6
Serving Size: 1 cup coleslaw.
- Amount Per Serving
- Calories:
- 130
- Calories from Fat:
- 90
- Total Fat:
- 10g
- Saturated Fat:
- 1.5g
- Cholesterol:
- 0mg
- Sodium:
- 410mg
- Total Carbs:
- 10g
- Dietary Fiber:
- 3g
- Sugars:
- 5g
- Protein:
- 2g
DIRECTIONS
Combine cabbage, onions, carrot, salt and 1/2 cup SPLENDA® Granulated Sweetener in a large bowl. Set aside.
Whisk together the remaining 1/2 cup SPLENDA® Granulated Sweetener, 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.
INGREDIENTS
- 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, Granulated, divided
- 1/4 cup vegetable oil
- 1/4 cup champagne vinegar
- 1 1/4 tablespoons dry mustard
- 1 1/2 teaspoons celery seeds
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