Red Cabbage Coleslaw - cooking recipe

Ingredients

8 cups red cabbage, thinly sliced (about 1 medium cabbage)
4 green onions, thinly sliced
1 medium carrot, grated
1 -2 tablespoon olive oil (I always add 1 tbsp)
1/4 cup balsamic vinegar (if you don't have balsamic, red or white wine vinegar will do)
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
salt and pepper, to taste

Preparation

Combine vegetables in a large mixing bowl.
In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
Pour hot dressing over vegetables; mix well.
Refrigerate to blend flavours.
Leftovers will keep a couple days in the fridge.