This recipe makes a fairly large batch of slaw...use either 1.5 heads of cabbage chopped by hand or 3 bags of the prechopped slaw (in your grocers bagged salad area...this is my personal preference because I mix two bags of reg slaw with one bag broccolli slaw) ~not to mention I think chopping cabbage is a pain :-)

Place cabbage in large bowl and add
1 med FINELY chopped onion
a scant 3/4 cup splenda
(you can add 1/2 green pepper and 1/2 red pepper -finely chopped- to add a nice touch of color if you like ~ recommended)

In a Pan mix:
3/4 cup vinegar
1/2 cup water
3/4 cup veg oil
1 tbsp salt
1 tbsp dry mustard
1 tbsp cerery seed

Boil mixture in pan and then pour over cabbage mix while hot.
Mix together and then let stand overnight (or for 7 or 8 hours)
Mix then strain liquid from slaw. Will last 2 weeks in fridge.

Great for summer BBQ's...
Try the carb options hickory BBQ sauce too!

Had loved this recipe and thought I'd never find it again!!! Yay for this forum ❤