1/4 c. rice wine vinegar
2 tsp canola oil
1 tsp sesame oil
1 tbl Splenda brown sugar blend
1 tbl minced fresh ginger
2 tbl soy sauce
1 12-oz bag broccoli slaw
1 scallion, chopped
Mix all ingredients except slaw and scallion in a large bowl. Add slaw and scallion and toss to coat with dressing. Refrigerate for 30 min.
4 servings
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