3 cups of shredded cabbage
1 large green pepper, diced
1 large onion, diced
1 tablespoon of powdered sugar, substitute
1 1/2 cups of low calorie Italian dressing
1 tablespoon of dry mustard
1 tablespoon of celery seeds

Combine the cabbage, green pepper, onion and sugar substitute in a large bowl, stir well. Combine the Italian dressing, dry mustard, and celery seeds in a small saucepan. Bring to a boil and remove from heat. Pour dressing mixture over vegetable mixture, tossing gently to coat. Cover and refrigerate for 1 hour or until thoroughly chilled. Stir coleslaw lightly before serving, and serve using a slotted spoon.