Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Hoppin Hot & Sweet Coleslaw

Submitted by: Mary on 03/09/2006
2178 views
2.52 avg rating
164 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

3/4 C cider vinegar
3/4 C olive oil
1/2 C Splenda
2 garlic cloves, minced
Salt
1 medium head red cabbage (about 2 pounds), cored and finely shredded

1 Sweet Onion, halved and thinly sliced
2 serrano chile peppers, finely chopped
Freshly ground pepper

Directions

In a large bowl, whisk together the vinegar, oil, splenda, garlic, and 1 teaspoon salt. Set aside until splenda dissolves.



Add cabbage, Sweet Onion, and chile peppers. Toss gently to mix. Taste, adding salt and pepper as needed. Serve at once, or refrigerate, covered, up to 24 hours.

Servings

8

Calories

4.25

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

 
 
Search