- 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, Carbohydrates: 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.
Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.