TANGY DIJON COLESLAW

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Tangy Dijon Coleslaw image

I slightly altered this from a recipe found in Cooking Light Magazine. I substituted splenda for the sugar and dijon for the whole-grain mustard. Any type of mustard however would be outstanding in this simple dish.

Provided by RobinAnn

Categories     Vegetable

Time 30m

Yield 7 serving(s)

Number Of Ingredients 9

1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
4 (1 g) packets Splenda sugar substitute
2 tablespoons low-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 (10 ounce) packages coleslaw mix
1 cup grated carrot
1 cup thin sliced red onion

Steps:

  • Combine first 6 ingredients in a bowl and stir well with a whisk.
  • Combine coleslaw mix, carrots and onion in a large bowl.
  • Add mustard mixture to cabbage mixture and toss well to coat.
  • Cover and chill for 20 to 30 minutes.
  • Stir before serving.

Nutrition Facts : Calories 42.1, Fat 0.3, Sodium 116.1, Carbohydrate 9.3, Fiber 2.8, Sugar 5.2, Protein 1.7

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