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Coleslaw Using Vidalia Onions


1 head cabbage, shredded
2 medium carrots, grated
1 medium green pepper, diced
2 tablespoons Vidalia onions, grated
2 cups fat-free mayonnaise 

3 packets sugar substitute

1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seed
1 teaspoon salt (optional)
1/8 teaspoon white pepper



1. Wash hands and assemble clean equipment .
2. Place all veggies in a large bowl and set aside.
3. Combine all remaining ingredients in a smaller bowl. Add to the veggies and toss well. Cover and refrigerate for 3-5 hours.