Sweet & Sour Coleslaw

1 medium head green cabbage
2 medium green bell peppers
1 medium yellow onion
2 Tbsp. Splenda

Dressing:
1 tsp. Splenda
2 tsp. celery seed
2 tsp. dry mustard
2/3 c. apple cider vinegar

1/2 c. olive oil
salt & pepper to taste
(for nutritional data, used 1 tsp salt & 1/4 tsp pepper)

Chop vegetables in a food processor; mix with 2 Tbsp. Splenda.

Combine 1 tsp.Splenda, celery seed, dry mustard and vinegar in a saucepan. Bring to a boil, reduce heat and simmer for 2 minutes. Pour into a glass container and let cool. Pour over vegetable mixture, then mix in olive oil. Add salt and pepper to taste.

NOTE: If preparing veggies a day or so ahead of time, sprinkle with Splenda and allow to sit for 10 minutes, then add olive oil and refrigerate until ready to add the dressing.

Serving Size: Makes about 12 one-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user 1TRULYBLESSED.