Serves: 6
Total Calories: 101
1. In a large bowl, combine cabbage and pineapple.
2. Cook bacon until crisp in a saucepan drain on paper towels. Remove all but 2 tablespoons bacon drippings. Add onion and sauté until golden.
3. Combine reserved pineapple juice and enough water to measure 3/4 cup. In a small mixer bowl, stir together splenda, flour, mustard and salt. Blend in juice, vinegar and hot pepper sauce, mixing well. Stir into onion bring to a boil. Reduce heat, stir and cook for 5 minutes. Stir a few tablespoons into beaten egg, return to saucepan cook, stirring, for 1 minute.
4. Pour hot dressing over cabbage and pineapple toss. Sprinkle with bacon and serve at once.
This Pineapple-Bacon Slaw recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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