There is no doubt about it.  We love our coleslaw here at the Life & Loves of Grumpy’s Honeybunch,  The first time I ever ate a coleslaw I loved was when I was first married and was visiting my in-laws.  I remember watching my former mother-in-law make coleslaw using her food processor.  Shredding her cabbage was so easy and went so fast.  After I tried her coleslaw I knew I would never make it any way other than the way I watched her do it.  The mayo with the tang of vinegar and sweetness of sugar was perfect for the cabbage salad.

When I received my sample of Nectresse as a member of Social Spark, I decided to try it using all the ways I normally use Splenda.  NECTRESSE is a Natural No Calorie Sweetener and is 150 times sweeter than sugar.  It can be used in cooking and baking to add natural, zero calorie per serving sweetness in your favorite beverages and a delicious variety of foods.  Because Grumpy is a diabetic, I was encouraged by Lisa Ling, who is also a diabetic and spokesperson for NECTRESSE, to sample this product.  I was very happy to try this product because it is the only 100% natural sweetener made from fruit – monk fruit extract, which in my opinion, makes it a better choice!

While I didn’t try it in baked goods this time around, I did use it the way I use my sweetener every day – in my hot coffee/iced coffee.  Because Grumpy is diabetic, I decided that when I made our coleslaw that I would try it in place of the regular sugar to make it carbohydrate free.  I couldn’t tell the difference and did not have any bitter aftertaste after consuming this product.  If you would like to try this product, you can request a free sample by visiting and while you are there, check out their recipe section!  (you know I did!).  You can also follow their Facebook Page and join in the interaction with other fans of the product!

function printDiv(e){var divToPrint=document.getElementById(e);newWin =“”, “printwin”); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }

#therecipewiz {width:95%; padding:8px;} #therecipewiz{border:#E1E1E1 solid thin;}#therecipewiz #printbutton{float:right; cursor:pointer; margin:-8px 0px 0px 0px;} #therecipewiz #rechead img{float:left; margin:0px 8px 0px 0px;}#therecipewiz #recbody{padding:0px 30px 0px 30px;}#therecipewiz div.title{ font-size:18px; font-weight:bold; margin:5px 0px 1px 0px; padding:0px;}#therecipewiz div.byline{ font-size:12px;}#therecipewiz div.subtitle{ font-size:16px; font-weight:bold; margin:10px 0px 5px 0px;}#therecipewiz div.summary{font-style:italic; font-size:14px; margin:5px;}#therecipewiz .ingredient{ /*width:46%; float:left;*/ display:block; margin:5px 0px 5px 15px;}#therecipewiz .instruction{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .time{ margin:5px 0px 5px 15px; display:block;}#therecipewiz .clear{clear:both}

print recipe


  • 4 cups Cabbage, shredded
  • 1 Carrot, shredded
  • 1/4 small onion, shredded
  • 3/4 cup Mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons Nectresse
  • 1/2 teaspoon Celery seed, crushed
  • Salt and Pepper to taste
Shred cabbage, carrot, and onion in food processor (or substitute 1-16 oz package coleslaw mix).  Transfer to large mixing bowl.

Mix together mayonnaise, coleslaw, vinegar, celery seed, Nectresse, salt and pepper.Pour dressing mixture over Cabbage mixture.  Toss to coat.  Refrigerate until ready to serve.  We LOVE to eat this on pulled pork sandwiches and sloppy joes!


Prep time: 10 minutes Cook time: 0Total time: 10 minutesYield: 8 servings

**Disclaimer:  This product review was done as a member of the Social Spark Community.  I received a package of Nectresse sweetenener free of charge to sample and review the product.  


  1. says

    This is certainly cabbage season for us too!! I am not familiar with seasoned rice vinegar, do you use a particular brand or do you make it yourself? I looked it up and it says 4 tablespoons rice vinegar + 2 tablespoons sugar + 1.5 teaspoons salt = seasoned rice vinegar, does that sound right to you? Hubby loves creamy cole slaw and I'd love to make this.

Leave a Reply

Your email address will not be published. Required fields are marked *