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For the dressing:
1 cup lite mayonnaise
¼ cup apple cider vinegar
3 tablespoons lemon juice
2 tablespoons Dijon mustard
¼ cup Splenda® Granulated Sweetener
2 teaspoons fennel seed
Salt and pepper to taste
For the slaw:
4 cups shredded cabbage
1 (6-ounce) bag shredded carrots
1 cup diced red onion
2 medium yellow bell peppers, thinly sliced
2 medium red bell peppers, thinly sliced
5 radishes, thinly sliced
Serving Size: 1 cup coleslaw
Made with Splenda® Stevia Sweetener
Made with Splenda® Original Sweetener
Made with Splenda® Monk Fruit Sweetener