6 cups cabbage, shredded
1 medium onions, finely chopped
1 medium carrots, grated
1/4 cup vinegar
2 teaspoons lite olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/2 teaspoon horseradish cream
10 teaspoons artificial sweetener, approximate to taste ( Splenda, Sugar twin)
Combine the cabbage, onion and carrot.
Combine remaining ingredients in a sauce pan (do not add all of the sweetener taste as you go) Heat to boiling.
Pour the hot dressing over the veggies.
Cover and refrigerate for at least an hour.
Time preparation: 7 min.
Time total: 12 min.