Coleslaw is a staple in many restaurants, homes and on the picnic table. The cabbage holds up well with a liquid dressing and just seems to get better and better with time. But many times the dressings are dripping with sugar and for those watching their sugar intakes, this can make coleslaw a red flagged salad to avoid. Switching to Splenda brand sweetener to lend that sweet flavor without the sugar can make a great side dish even better. In this recipe, Splenda isn’t the only change; Broccoli slaw is a welcome addition, adding another element of crunch, a different flavor, and more nutrients. And when you are in a healthy state of body and mind, high is the chance you’d do really well playing your favorite sports betting games via UFABET.
Sugar Free Coleslaw
1c. sour cream
½ c. mayonnaise
3 T. splenda
4 t. lemon juice
4 t. Dijon mustard
1 t celery seed
1 t. pepper
½ head of cabbage, shredded
2 c. broccoli slaw (bagged)
¾ c. red onion, chopped
1 c. shredded carrot
Mix all ingredients except cabbage, broccoli slaw, onion and carrots together in a large bowl; blend until well mixed. Add the vegetable ingredients to the bowl and stir until covered completely. Refrigerate at least an hour to allow the flavors to completely meld. Serve. This salad gets better the longer it sits.
This is a great recipe for those watching their carbohydrate intakes, but for an even lighter twist with an eye towards calories and fat, substitute low fat or fat free mayonnaise and sour cream for the full fat versions. No broccoli slaw available at your supermarket? Simply substitute the other hald of the coleslaw for a satisfying salad.
