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Tangy slaw to enjoy as a side to a variety of meats.
6 cups shredded cabbage
1 medium carrot, grated (or can omit)
1 medium onion, thinly sliced
10 tsps Splenda
1/4 cup white vinegar
2 tsps vegetable oil
1 tsp Dijon mustard
1/2 tsp EACH of salt, celery seed and horseradish
pinch of pepper
How To Prepare:
Bring to a boil the Splenda, vinegar, oil, mustard and all the spices.
Pour over prepared vegetables. Chill.
Stir or shake container every now and then.
The longer it sits the better
Carbs per serving - include all nutritional information if known: