Wednesday, October 1, 2008

Tangy Coleslaw

1/2 bag coleslaw mix (green cabbage, red cabbage, carrots, shredded)
small handfull of chopped fresh parsley (optional)
1/4 cup cider vinegar
1 tbsp canola oil
2 tsp splenda
1 tsp celery seeds
1/4 tsp salt
pinch of black pepper
Make the dressing: whisk together vinegar, oil, splenda, celery seeds, salt and pepper. Pour over coleslaw mix, too to coat. place, covered in fridge for 2+ hours to allow flavors to mix.

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