Tangy Coleslaw

This recipe comes from my Cooking Light Comfort Food cookbook (one of my favorites).  It is great with pork loin, especially the leftovers in a sandwich!  It's also pretty easy to make and taste better the next day.

Ingredients:

1/2 a head of raw cabbage

1 thinly sliced red onion
1 cup of grated carrot
1/4 cup of white wine vinegar
2 Tbsp. of Splenda
2 Tbsp. whole grain mustard
2 Tbsp. reduced-fat mayo
1/8 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper



 How to:

Combine cabbage, onion and carrot in a large bowl.  Combine vinegar, Splenda, mustard, mayo, salt, pepper, red pepper in a small bowl blending well with a whisk.  Add mustard mixture to the cabbage mixture, and toss well to coat.  Cover and chill for at least 20 minutes.  Stir before serving. 

Serving size equals one cup for 58 calories!

Enjoy!