Sweet Southern Coleslaw

For the dressing:

1 cup lite mayonnaise

¼ cup apple cider vinegar

3 tablespoons lemon juice

2 tablespoons Dijon mustard

¼ cup Splenda® Granulated Sweetener

2 teaspoons fennel seed

Salt and pepper to taste

For the slaw:

4 cups shredded cabbage

1 (6-ounce) bag shredded carrots

1 cup diced red onion

2 medium yellow bell peppers, thinly sliced

2 medium red bell peppers, thinly sliced

5 radishes, thinly sliced