- 6 c.
shredded cabbage
- ½ med.
red onion
- 6
radishes, grated
- ¾ c.
Rice vinegar
- ½ t.
white or black pepper
- 1 t.
celery salt
- 1-2
pkts. Splenda or other sugar substitute
Instructions:
- Place
cabbage, onion, and radishes into a large mixing bowl.
- Combine
rice vinegar, spices, and Splenda.
Mix well.
- Pour
over cabbage and toss well to coat.
- Let sit
10-15 minutes or chill overnight; tossing again before serving.
Makes 4
servings of 1 ½ cups each
Calories:
36 per serving. Fat: 0g.
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