6 c. shredded cabbage
½ med. red onion
6 radishes, grated
¾ c. Rice vinegar
½ t. white or black pepper
1 t. celery salt
1-2 pkts. Splenda or other sugar substitute
Place cabbage, onion, and radishes into a large mixing bowl. Combine rice vinegar, spices, and
Splenda. Mix well. Pour over cabbage and toss well to coat. Let sit 10-15 minutes or chill
overnight; tossing again before serving.
Makes 4 servings of 1 ½ cups each
Calories: 36 per serving Fat: 0g.