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    Cole Slaw (1)


    Source of Recipe


    © recipe copyright rjgainey

    List of Ingredients




    2 pounds raw cabbage
    2 medium carrots
    1/2 medium mild onion
    1 medium red bell pepper (diced)
    1/4 teaspoon celery seeds
    1/2 cup apple cider vinegar
    1 teaspoon salt
    4 packets Splenda
    1 Tablespoon Sesame oil
    1/4 cup olive oil

    Recipe



    Measure the apple cider vinegar; add Splenda and stir until the dissolved.
    Set aside. Shred the cabbage, carrots, and onion using the grater of your
    choice. Pour vinegar mixture over cabbage and carrots.

    Dice the peppers into tiny pieces. (slice very thin, then chop the slices.)
    Add the chopped peppers, salt and celery seed into the cabbage mixture.

    Pour into a serving bowl ~ cover and allow to set in the refrigerator at
    least 2 hours or preferably overnight to blend the flavors. Add oils, toss
    and serve.

    Sometimes I chop up an apple and some nuts add them also. Chopped cooked
    chicken can be added if desired, or one can add drained canned tuna to make
    a change.


 

 

 


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