Sweet Southern Coleslaw

For the dressing:

1 cup (225 g) lite mayonnaise

¼ cup (62.5 mL) apple cider vinegar

3 tablespoons lemon juice

2 tablespoons Dijon mustard

¼ cup (6.25 g) Splenda® Granulated Sweetener

2 teaspoons fennel seed

Salt and pepper to taste

For the slaw:

4 cups (350 g) shredded cabbage

1 bag shredded carrots or 1 large carrot

1 cup (225 g) diced red onion

2 medium yellow capsicum, thinly sliced

2 medium red capsicum, thinly sliced

5 radishes, thinly sliced