Aunt Lorraine'S Cabbage Salad

• 1 small head savoy cabbage
• 1 green bell pepper
• 1/2 small head purple cabbage
• 1 large vidalia or other sweet onion
• 1/2 cup sugar
• 1/2 cup Splenda
• 1/2 cup canola oil
• 1/2 cup cider vinegar
• 2 tsp. celery seed
• 1 tsp. kosher salt

1. Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl.
2. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.

head savoy cabbage, green bell pepper, purple cabbage, vidalia, sugar, splenda, canola oil, cider vinegar, celery, kosher salt

Taken from www.epicurious.com/recipes/member/views/aunt-lorraines-cabbage-salad-1206232 (may not work)