Super Splenda Slaw

I adapted this Sweet and Sour recipe for those of us who eat no sugar.  It is yummy and can be kept in the refrigerator for a long time.  I make double the dressing, the amount of vegetables you use really requires it. Sweet and Sour Slaw (Splenda Version) 1 med head of cabbage, shredded 3 carrots, shredded 1 med onion, shredded 1 teaspoon celery seed 3/4 cup vegetable oil 3/4 cup apple cider vinegar Splenda to taste, at least 1/2 cup, up to 3/4 cup 1 tsp salt Combineshredded vegetables in a very large mixing bowl.  Stir vinegar, oil, salt , celery seed and splenda until mixed, heat of necessary, then set aside to cool.  The dressing looks odd, but not when it is poured on the vegetables.  Pour cooled dressing over vegetables and refrigerate.  Makes a huge bowl of slaw.  It keeps in the regrigerator for weeks. Mix o