2/3 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon celery salt
1 1/2 teaspoons Splenda artificial sweetener
1 bag (16 ounces) shredded coleslaw mix (cabbage, purple cabbage, carrot)
In a small bowl, whisk together mayonnaise, vinegar, celery salt, and Splenda. Place coleslaw mix in a large bowl. Pour dressing over and toss to coat well. Cover and refrigerate at least 1 hour to allow coleslaw to “soften.” Stir well before serving.
Yield: 4 1/2 cups
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 42
Carbohydrate: 5 g
Protein: 1 g
Fat: 2 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 217 mg
Fiber: 1 g
Exchanges per serving: 1 nonstarchy vegetable, 1/2 fat
Carbohydrate choices: 0
