Tangy Apple & Raisin Cole Slaw W/ Splenda

2
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.

Rating:

★★★★★ 1 vote

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

How to Make Tangy Apple & Raisin Cole Slaw W/ Splenda

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.

Printable Recipe Card

About Tangy Apple & Raisin Cole Slaw W/ Splenda

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



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