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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 8.9 g
  • Cholesterol: 9.3 mg
  • Sodium: 222.3 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.6 g

View full nutritional breakdown of Cole Slaw: Sugar Free calories by ingredient
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Cole Slaw: Sugar Free

Submitted by: BLUEJEM

Introduction

I get approximately 3 cups of shredded cabbage from half a small head. The other half left unshredded keeps well when tightly wrapped in the refrigerator. We use Splenda to sweeten our slaw and sweeten to taste. I get approximately 3 cups of shredded cabbage from half a small head. The other half left unshredded keeps well when tightly wrapped in the refrigerator. We use Splenda to sweeten our slaw and sweeten to taste.
Number of Servings: 9

Ingredients

    3 cups shredded cabbage
    1 grated carrot
    1 cup Mayo (Kraft Light)
    1 tbsp White or Cider Vinegar
    Splenda Sweetener to Taste
    A pinch of white pepper (optional)

Directions

Shred cabbage, peal then grate carrot and toss together in a medium (6cup) bowl with tight fitting lid. Mix mayo, vinegar, pepper, and Splenda in a small bowl until smooth. Toss mayonnaise mixture with cabbage and carrot. Cover and refrigerate about 2 hours before serving if possible.


Cider vinegar has a stronger flavor to us than white vinegar. We like either one.


This basic recipe works well when you wish to substitute other products, though you may have to recalculate nutritional values. You can use any other mayonnaise or sandwich spread such as Miricle Whip. Other sweeteners should work too and you can use sugar, but of course it won’t be sugar-free if you do.


A 1/2 cup of shredded red cabbage and/or finely sliced celery make good additions to this salad or even a fine julienne of green pepper. Those who like a bite of heat may like to try some finely shredded red onion as well.


I may try to improve the nutritional values on this recipe by replacing some of the Mayo with plain yogurt. I haven’t tried this yet though, but I thought it was worth mentioning in case anyone else wanted to try it first.


Serving size is 1/3 of a cup. Serves 9.

Number of Servings: 9

Recipe submitted by SparkPeople user BLUEJEM.






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