Low-cal cole slaw, the perfect winter salad

Sweet, tangy, crunchy and good for you too!This slaw is sharp, sweet, and tangy – perfect with any deli sandwich or BBQ. The secret is the dressing made with grainy mustard, garlic, and raspberry vinegar. It’s a crowd pleaser. And the best part is unlike many creamy slaws, it is low-cal due to the low-oil vinegar dressing that uses Splenda, Stevia in the Raw, or Truvia. I hand-grate the cabbage on a mandolin, but you can use a food processor. The trick is to cut it finely. If you are not used to a mandolin, it may be much safer to cut it with a fine slicing blade in a food processor.

(If you are wary of artificial sweeteners, check out the facts on the more healthful sweeteners Splenda, Stevia in the Raw and Truvia.)
Finely slice a medium-sized head of rinsed red cabbage
Slice very thin (transparent) half a medium sweet onion
Grate two large peeled carrots
Mix and salt very lightly with kosher or sea salt
¼ cup raspberry vinegar
3 packages of Splenda, or 1 tbsp. sugar or Stevia in the Raw.
1 tbsp. grainy mustard (you can use Dijon)
1 large clove garlic, peeled and crushed
1½ to 2 tbsp. good oil
Mix well and toss with the slaw
This is a great change from salad and does not wilt or spoil in the heat. This slaw is so delicious you’ll eat it for the taste.
Red cabbage is very low in saturated fat and cholesterol. It is also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron, and Magnesium, and a very good source of fiber, Vitamins A, C, K, and B6, as well as Potassium and Manganese.  The salad is low in calories due to the type of vegetables and the low amount of oil.