
|
Sweet-and-Sour Coleslaw recipe |
|
|
|
|
8 servings
Ingredients:
4 cups chopped or shredded cabbage1 medium red bell pepper, chopped1 cup thinly sliced green onions1 cup cooked corn kernels1/2 cup rice vinegar or other white vinegar 1/3 cup Splenda no-calorie sweetener (or substitute sugar)Salt and pepper, to taste (optional)1 tablespoon finely minced jalapeno pepper, seeds and veins removed (optional)1/2 cup chopped cilantro (optional)
Instructions:
Toss all ingredients together.
|
|

|