1 pound carrots, peeled and thinly sliced
2 teaspoons Splenda
1 tablespoon olive oil
1 tablespoon lime juice
1/8 teaspoon ground coriander
1/8 teaspoon black pepper
¼ cup slivered fresh mint leaves
Cook carrots in boiling salted water for 4 minutes or until crisp-tender. Drain.
In medium bowl, whisk the Splenda, oil, lime juice, coriander, and pepper. Add carrots and toss. Cover and marinate in refrigerator.
Before serving, toss with mint.