Texas Slaw
This crunchy style slaw is perfect for barbecued and grilled meats.

• 1/2 cup sugar *
• 1/2 cup rice vinegar
• 3 tablespoons vegetable oil
• 8 cups coarsely shredded green cabbage (about 1/2 large head)
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced green bell pepper
• 1 medium onion, thinly sliced
• 1 carrot, coarsely shredded

Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)

* Splenda® or some other sugar substitute can be used to cut 25 calories per serving.

Per Serving (with sugar): 138 Calories; 5g Fat (33.2% calories from fat); 2g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.

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