1 16 oz bag slaw
1/3 cup canola oil
1/4 cup apple cider vinegar
1 tsp soy sauce
1/3 Splenda
2 T Butter
1-2 0z package slivered almonds

Melt butter in non-stick skillet over medium heat. Add almonds and stir constantly, toasting them until golden brown (I actually like mine dark brown, almost burnt). Meanwhile, whisk together the vinegar and soy sauce, add Splenda next, then whisk in oil. Stir slaw and dressing mixture together. Toss in almonds. Give this a good stir before serving.

**I don't know how long this will last in the fridge because it has never been in my fridge for more than one day before it completely disappeared!

Serves about 5, at about 5 net carbs per serving