Ingredients for 6 servings:
1. 3 tablespoons rice wine vinegar (not seasoned)
2. 2 tablespoons olive oil
3. 1/2 teaspoon celery seed
4. 2 teaspoons chili-garlic sauce (if you don’t like a little heat use 1/2 tsp to 1 tsp.)
5. 1/4 cup Splenda sugar substitute or 1/4 cup sugar
6. 16 ounces prepared Coleslaw (the mixed blend with purple cabbage and carrots is good. I like to chop my cabbage to pea size but t)
7. salt
Directions:
1. Combine the first 5 ingredients in a jar with a lid and shake until sugar is dissolved.
2. Add to cabbage and mix well.
3. Add a little salt if desired.
4. Chill for about 30 minutes and serve.