Tangy Apple & Raisin Cole Slaw W/ Splenda

Name: Tangy Apple & Raisin Cole Slaw W/ Splenda
Prep time: 25 min
Total time: 25 min
Yield: 6-8
Cuisine: American
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

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 vote5

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

Step-by-Step

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.
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