Coleslaw, Sugar Free and Still Tasty

• 32 ounces, weight Cabbage, Shredded
• 2 whole Carrots (or 12 Baby Carrots)
• 2 cups Kraft Mayonnaise With Olive Oil (reduced Fat)
• 1/4 cups White Vinegar
• 1/2 teaspoons Celery Salt
• 1/4 teaspoons Black Pepper
• 13 cups Splenda, Pourable (not Baking Splenda)

1. Note: Cook time is actually chill time.
2. 1.
3. Finely grate/shred cabbage.
4. 2.
5. Finely grate/shred carrots.
6. 3.
7. In a medium bowl, add the following to make dressing: mayonnaise, vinegar, celery salt, pepper, and Splenda.
8. Mix until smooth.
9. 4.
10. In a large bowl, combine cabbage, carrots and dressing.
11. Mix well.
12. Slaw will appear dry at first, but continue mixing, scraping the sides of the bowl.
13. When you think it is done, keep going.
14. You will likely find more dressing that needs to be mixed in.
15. Continue until all the cabbage is coated and looks wet.
16. 5.
17. Place slaw in the refrigerator for at least an hour, overnight if possible.
18. This will enhance flavor.
19. 6.
20. Best served cold, especially since it contains mayonnaise.
21. NUTRITION FACTS from MacGourmet:
22. MADE WITH SPLENDA Servings: 16 Amount Per Serving Calories: 108 Total Fat: 8.05g Cholesterol: 8mg Sodium: 245mg Total Carbs: 8.27g Dietary Fiber: 1.75g Sugars: 4.36g Protein: 0.80g
23. MADE WITH SUGAR Servings: 16 Amount Per Serving Calories: 125 Total Fat: 8.05g Cholesterol: 8mg Sodium: 245mg Total Carbs: 12.44g Dietary Fiber: 1.75g Sugars: 8.53g Protein: 0.80g

weight cabbage, carrots, mayonnaise, white vinegar, celery salt, black pepper, splenda

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/coleslaw-sugar-free-and-still-tasty/ (may not work)