COLESLAW

• 4 C. shredded cabbage
• 1/2 C. chopped green pepper AND chopped onion
• 1 chopped carrot

Dressing

• 1/4 C. cider vinegar
• 1/2 C. apple juice or cider
• 3 T. vegetable oil
• 1/3 cup Splenda
• 1 tsp. celery seed
• 1 tsp. dry mustard
• 1 tsp. salt
• 1/8 tsp. pepper

Combine slaw ingredients. Whisk together dressing ingredients. Pour over slaw. Toss to blend. Refrigerate. Makes 4 large servings.

Diabetic Exchange: 1 vegetable, 1 fat

2 pt. per serving