This week's Diabetic Dish of the Week is Amish Coleslaw. Thank you to Carla for passing this one along to me!
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup Splenda® Granulated No Calorie Sweetener
1 cup vinegar
1 teaspoon sea salt
1 teaspoon celery seed
1 teaspoon Splenda Granulated No Calorie Sweetener
1 teaspoon prepared mustard
3/4 cupextra light olive oil
In a large bowl, toss together the cabbage, onion, and 1 cup Splenda Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon Splenda® Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Makes 8 servings.