Tangy Apple & Raisin Cole Slaw W/ Splenda

Rose Mary Mogan

By
@cookinginillinois

This Tangy Apple Cole Slaw is one of my family favorites, it seems I have been making it since I was first introduced to Splenda, I got it from a splenda recipe card, if I remember right. No matter where I got the recipe, you can be assured that it is really tasty, crunchy, and very colorful with the blend of colors. Weather you are having a Bar B Q or just as a side item it is always a great side dish.


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Comments:

Serves:

6-8

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

1 lb
shredded cabbage or coleslaw
3 medium
carrots, shredded
3 medium
red delicious apples, unpeeled & chopped
1 medium
bell pepper, chopped ( i like to use red)
2/3 c
light mayonnaise
1/3 c
low fat or fat free sour cream
4 pkg
splenda sweetner
1 Tbsp
horseradish
1 1/2 Tbsp
dijon mustard
1 Tbsp
lemon juice
1 c
raisins
dash of pepper

Directions Step-By-Step

1
Combine cabbage, carrots, apple & bell pepper in medium size bowl. Mix mayonnaise, sour cream, splenda, mustard, lemon juice & pepper in a small bowl. Whisk together until well blended. Add raisins to cabbage and then mayonnaise mixture. Gently toss to combine.
2
Refrigerate covered 1 to 2 hours to allow flavors to blend.
VARIATION: Use dried cranberries instead of raisins if desired. Garnish with apple wedges and carrots if desired.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy