Monday, May 25, 2009

Tangy Mustard Coleslaw

This was good!

Tangy Mustard Coleslaw
16 ounces shredded cabbage
2 tablespoons white wine vinegar
2 tablespoons Splenda
2 tablespoons dijon mustard
2 tablespoons miracle Whip Free
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

Place cabbage in large bowl. Combine white wine vinegar, Splenda, mustard, Miracle Whip Fee, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

Yield: 5 large servings. Per serving= 34 Calories; trace Fat (11.7% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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