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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 7 |
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I slightly altered this from a recipe found in Cooking Light Magazine. I substituted splenda for the sugar and dijon for the whole-grain mustard. Any type of mustard however would be outstanding in this simple dish. Ingredients:
1/4 cup apple cider vinegar |
2 tablespoons dijon mustard |
4 (1 g) packets splenda sugar substitute |
2 tablespoons low-fat mayonnaise |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 (10 ounce) packages coleslaw mix |
1 cup grated carrot |
1 cup thin sliced red onion |
Directions:
1. Combine first 6 ingredients in a bowl and stir well with a whisk.
2. Combine coleslaw mix, carrots and onion in a large bowl.
3. Add mustard mixture to cabbage mixture and toss well to coat.
4. Cover and chill for 20 to 30 minutes.
5. Stir before serving.
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