Serves: 6
Total Calories: 79
1. Stir splenda and vinegar together until splenda is dissolved. Sprinkle lightly with salt and pepper.
2. In a large bowl, toss cabbage and apple. Pour over sugar-vinegar mixture and add ice. Cover and refrigerate for 4 to 6 hours.
3. Blend whipped cream with mustard, horseradish and mayonnaise.
4. Just before serving, drain cabbage mixture squeeze mixture, one handful at a time, until it is quite dry. Blend whipped cream mixture with cabbage, a bit at a time, until of desired consistency.
This Spicy Cole Slaw recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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