Saturday, December 18, 2010

Tangy Cole Slaw

from Shanna Nail

3/4 cup Splenda
3/4 cup white vinegar
1 tsp oil
salt & pepper
One bag shredded cabbage & carrots,
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped

Wisk together Splenda, white vinegar, oil, salt and pepper.  Pour mixture over cabbage & carrots & bell peppers

Make at least 8 hours before serving it so that it has some time to marinate and chill. (Sometimes overnight) It works pretty well to place all ingredients in a large ziploc bag to mix and marinate. Before serving, pour off excess juices! 

It is very healthy, and for any Weight Watchers members counts as 0 points.

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