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tangy apple & raisin cole slaw w/ splenda

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This Tangy Apple Cole Slaw is one of my family favorites, it seems I have been making it since I was first introduced to Splenda, I got it from a splenda recipe card, if I remember right. No matter where I got the recipe, you can be assured that it is really tasty, crunchy, and very colorful with the blend of colors. Weather you are having a Bar B Q or just as a side item it is always a great side dish.

(1 rating)
yield 6 -8
prep time 25 Min
method No-Cook or Other

Ingredients For tangy apple & raisin cole slaw w/ splenda

  • 1 lb
    shredded cabbage or coleslaw
  • 3 md
    carrots, shredded
  • 3 md
    red delicious apples, unpeeled & chopped
  • 1 md
    bell pepper, chopped ( i like to use red)
  • 2/3 c
    light mayonnaise
  • 1/3 c
    low fat or fat free sour cream
  • 4 pkg
    splenda sweetner
  • 1 Tbsp
    horseradish
  • 1 1/2 Tbsp
    dijon mustard
  • 1 Tbsp
    lemon juice
  • 1 c
    raisins
  • dash of pepper

How To Make tangy apple & raisin cole slaw w/ splenda

  • 1
    Combine cabbage, carrots, apple & bell pepper in medium size bowl. Mix mayonnaise, sour cream, splenda, mustard, lemon juice & pepper in a small bowl. Whisk together until well blended. Add raisins to cabbage and then mayonnaise mixture. Gently toss to combine.
  • 2
    Refrigerate covered 1 to 2 hours to allow flavors to blend. VARIATION: Use dried cranberries instead of raisins if desired. Garnish with apple wedges and carrots if desired.
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