Tangy Apple & Raisin Cole Slaw W/ Splenda

By Rose Mary Mogan
@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:

6 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

1Combine 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.
2Refrigerate 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