Sugar-Free Oil and Vinegar Cabbage Slaw

1 medium (about 2 pounds) green cabbage, trimmed, quartered and shredded

1 medium carrot, peeled and cut julienne or shredded (see note)

½

sweet red pepper, minced

Dressing

½

small yellow onion, grated on the small holes of a box grater

$#8531;

cup cider vinegar (I use organic, unfiltered)

1 tablespoon peanut oil

3 tablespoons slightly-thickened chicken broth (see note)

6 packets sugar substitute (such as Splenda)

½

teaspoon kosher salt

½

teaspoon celery salt

¼

-½

teaspoon fresh-ground black pepper

¼

teaspoon yellow mustard

For salad: In a large mixing bowl toss cabbage, carrot and bell pepper together until combined. Set aside.

For dressing: To a medium stainless steel or glass mixing bowl add grated onion, vinegar, slightly-thickened chicken broth, sugar substitute, salt, celery salt, black pepper, and whisk or stir together until combined.

Pour dressing over cabbage mixture and toss and stir cabbage until coated and the dressings well distributed. Serve immediately or refrigerate. Serves 6

Cook's notes: I use my mandoline to shred the cabbage. With the julienne cutter in place, I also make short work of the carrot, too.

For Slightly Thickened Chicken Broth, measure 1/2 cup fat-free, lower-sodium chicken broth. Remove 2 tablespoons broth to a small bowl; bring remaining broth to a boil in a small pan over medium heat. Meanwhile, whisk together 2 tablespoons broth and 2 teaspoons cornstarch. Gradually whisk the cornstarch mixture into the boiling broth. Boil until the broth is slightly thickened, about 10 seconds. Cool to room temperature before using. Makes about 1/2 cup.

@Recipe nutrition:Nutrition values per serving: 70 calories (34.7 percent from fat), 2.6 g fat (0.4 g saturated), 11.2 g carbohydrate, 4.4 g fiber, 4.7 g protein, 0 cholesterol, 232 mg sodium.