Festive Coleslaw

Ingredients:

5 1/2 cups shredded cabbage
3 large ribs celery, thinly sliced
1 large carrot, shredded
1 medium green pepper, julienne
1 medium red pepper, julienne
1 medium yellow pepper, julienne
1 medium onion, sliced
Dressing:
1/4 cup Splenda
2 tbsp canola oil
1 tbsp white wine vinegar
1 tbsp minced fresh cilantro
1 tsp Morton Lite Salt

Preparation:

In a large bowl, combine the cabbage, celery, carrot, peppers and onion.
In a small bowl, whisk the dressing ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour, stirring occasionally.

Makes: 10 servings
Serving size: 3/4 cup each
LA Exchange: 1 Vegetable, 1 Condiment