Ingredients:
4 cups coleslaw mix, or plain cabbage mix
1 medium green pepper, finely chopped
5 tbsp Splenda
5 tbsp cider vinegar
¼ cup water
¼ tsp sea salt
1/8 tsp pepper
Directions:
In a large bowl, combine the coleslaw mix and pepper. In a smaller bowl, combine the rest of
the ingredients. Pour over the cabbage mixture. Toss to coat. Cover and refrigerate for at
least 4 hours or overnight. Yield: 6 servings