1/4 cup yellow mustard
2 tablespoons vinegar
3 tablespoons granular Splenda or equivalent liquid Splenda
3 tablespoons oil
16 ounces coleslaw mix
1 small red onion, thinly sliced, 2 1/2 ounces
1/2 cup sugar free sweet or dill pickles, coarsely chopped
Salt and pepper, to taste
In a large salad bowl, combine the mustard, vinegar, Splenda and oil. Add the cabbage, onion and pickles; toss then season with salt and pepper. It won't look like there's enough dressing to coat all of the cabbage at first, but there will be plenty. Chill well before serving.
Makes about 8 servings
Do not freeze
With granular Splenda:
Per Serving: 72 Calories; 6g Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 71 Calories; 6g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
I based this on Chicago Dog Salad. I did add quite a bit more sweetener than the original recipe and I used Mt. Olive Bread & Butter pickles.
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