Bring vinegar, water, Splenda and molasses to a boil in a small saucepan. Add salt and mustard, and simmer for about 3 minutes while stirring occasionally.

In a large, heavy skillet saut mushrooms, red peppers, and shallots in oil over medium-high flame for about 10 minutes or until browned. Add mustard seeds and saut about 2 minutes or until the seeds begin to pop. Add vinegar mixture and simmer 1 minute. Stir in cabbage and carrots then simmer another 2 minutes, or until just slightly softened.

Drain vegetables over a saucepan and set vegetables aside. Boil the liquid over medium-high flame until reduced to about 3 tablespoons, and then stir into the vegetables. Add salt and pepper if you wish.

Adapted from: "Salsas, Sauces, Marinades, & More" by Kathleen Hansel & Audrey Jenkins

Each (app 1/2 cup) serving contains an estimated:

Cals: 88, FatCals: 50, TotFat: 6g

SatFat: 1g, PolyFat: 1g, MonoFat: 4g

Chol: 0mg, Na: 300mg, K: 371mg

TotCarbs: 8g, Fiber: 2g, Sugars: 3g

NetCarbs: 6g, Protein: 2g