Cole Slaw With Splenda Recipes

TANGY APPLE & RAISIN COLE SLAW W/ SPLENDA

Steps:

• 1. Combine cabbage, carrots, apple & bell pepper in medium size bowl. Mix mayonnaise, sour cream, splenda, mustard, lemon juice & pepper in a small bowl. Whisk together until well blended. Add raisins to cabbage and then mayonnaise mixture. Gently toss to combine.
• 2. Refrigerate covered 1 to 2 hours to allow flavors to blend. VARIATION: Use dried cranberries instead of raisins if desired. Garnish with apple wedges and carrots if desired.

BEST LOW CARB COLESLAW

Steps:

• In a large bowl, combine the coleslaw and onion.
• Put aside.
• In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
• Pour over the coleslaw mix, stir gently to mix.
• Refrigerate for 1 hour.

SWEET RESTAURANT SLAW

Steps:

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

COLE SLAW WITH SPLENDA

Steps:

• Dice the red pepper. Thin slice the green onions.
• Mix ingredients together and refrigerate at least 3 hours.

SUGAR FREE COLESLAW

Steps:

• Be sure cabbage and carrots are chopped up into small pieces (about the size of rice).
• Combine Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
• Add the cabbage, carrots and onion and mix well.
• Cover and refrigerate for at least 2 hours.
• I like to use the premade slaw mix, and chop it up finer and then mix the wet ingredients.