Keeps-A-Week Coleslaw - cooking recipe

Ingredients

6 cups shredded cabbage
1 onion, finely chopped
1 large carrot, shredded
10 teaspoons Sugar Twin
1/4 cup white vinegar
2 teaspoons vegetable oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 cup horseradish cream
1/4 teaspoon black pepper

Preparation

In a large bowl, combine cabbage, onion, and carrot. In a small sucepan, combine sweetener, vinegar, oil, mustard, celery seed, horseradish, and pepper. heat to boiling point.
Pour hot dressing over cabbage mixtue immediately. STir well.
Cover and chill for 1 hour, stirring occasionally. Serve or keep in fridge for up to 1 week.