Garry’s Coleslaw

Ingredients:

• 1/2 green pepper – chopped small
• 2-3 green onions – cut up small
• 1/2 good size cabbage shredded
• Have this ready before you boil the sauce.
• 1/4 cup vinegar
• 1/4 cup canola oil
• 1/4 cup Splenda or other sweetener
• 1 tsp half salt
• 1 tsp celery seed

Directions:

• Bring to a full boil.
• Then pour the boiling sauce over the salad in an air tight container.

This is always best made a day or two earlier.  Will keep in the fridge for up to 6 weeks.

Credit:  Deb Spence