4 cups shredded green cabbage
3 ½ cups shredded purple cabbage
1 cup thinly sliced 1-inch jicama strips
1 medium Granny Smith apple
2 Splenda packets
½ cup white wine vinegar
½ cup grape juice concentrate
2 ½ oz. fat-free raspberry yogurt
2 tbsp. fat-free mayonnaise
½ tsp. lime juice
½ tsp. salt
1/8 tsp. pepper
- Stir to combine vinegar, grape juice concentrate, and Splenda with 3 cups of water.
- Place shredded cabbage and jicama in a bowl, and cover with vinegar mixture.
- Stir thoroughly, cover, and then allow to marinate in the fridge for 1 hour.
- After 1 hour, stir mixture and return to the fridge for 10-15 minutes
3 Cups = 1 Fruit