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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I got this recipe from a diabetic cooking class I took. To me this is a very yummy coleslaw. I didn't even really like coleslaw until I had tried this recipe. The recipe calls for liquid sugar substitute to equal 1/4 cup sugar. We used 8 packets of Splenda during the cooking class. Ingredients:
1 cup shredded cabbage |
1 cup shredded red cabbage |
1/2 cup shredded carrot |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1/4 cup chopped onion |
1 1/2 tablespoons minced fresh parsley |
1/4 cup vinegar |
1/4 cup oil-free italian dressing |
8 teaspoons splenda sugar substitute |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Combine first 7 ingredients in a large bowl, stirring well; set aside.
2. Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously.
3. Pour dressing mixture over vegetables, tossing gently to coat.
4. Cover and chill.
5. To serve, stir coleslaw lightly and serve with a slotted spoon.
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