- 1 bag shredded cabbage (large)
- 1/4 c zucchini, thinly sliced
- 1/4 c yellow squash, thinly sliced
- 1/2 c red, green and/or yellow bell peppers, sliced or chopped
- Red onion, thinly sliced
This dressing must be cooked!
- 1/2 cup oil
- 1 cup Splenda
- 2/3 cup vinegar (apple cider vinegar works just fine)
- 2 tsp. celery seed
- 1 tsp. celery salt
- dash of pepper
Get out all your ingredients and measuring utensils so you’re ready to go. Start by putting the Splenda in the pan. Add the vinegar next so it starts to “melt” the Splenda.
Add the remaining ingredients and turn the heat on under the pan. While it’s heating up, empty your large bag of shredded cabbage or coleslaw mix into a large bowl. Continue stirring the dressing over medium heat.
Allow the dressing to come to a boil, stirring constantly. Then remove from heat. Get out your handy dandy slicerdicer (mandoline) or just use a knife. Whatever you use, your goal is to thinly slice zuchini and yellow squash to begin with.
Move on to your colored peppers and your red onion. These add wonderful color, but they also contribute to the flavor. You may be thinking you could add a cucumber. No you can’t. It’s too watery. You need vegetables that will stand up for the long haul.
See how pretty it’s getting to be? The center picture gives you a good idea of the relative quantities of the different vegetables. Add your dressing to the mixture while the dressing is still hot. Toss well. You’re ready to serve!
One quick meal I love uses this slaw in an unusual way. Take a low carb tortilla (you can even get low carb taco shells!) and put into it shredded chicken and some of the well-drained cole slaw. Top with a few sprinkles of taco seasoning and you have really good, quick meal. And, guess what? It’s pretty, too! Click over to Main Dishes for Zingy Turkey Tacos.
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