CarbsPerServing:60g total Effort:Easy
Ingredients:
8 cups cabbage – finely chopped, not shredded ¼ cup chopped carrot – finely chopped 1/3 cup Splenda ½ teaspoon salt
1/8 teaspoon white pepper1/4 cup half and half ½ cup mayonnaise ¼ cup buttermilk – or heavy cream to reduce carbs 1 ½ tablespoons white vinegar 2 ½ tablespoons lemon juice
How to Prepare:
This is not my own recipe *Note…I work full time so rather than shred all the veggies I just bought the stuff that’s already shredded in the bag.
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice.) If you have no food processor, cabbage and carrots may be “chopped”, by adding small pieces of them to your blender with cold water and hitting the “grate” or med-low setting. Be sure to drain very well before proceeding. Combine Splenda, salt, pepper, half-and-half, mayonnaise, buttermilk (or cream), vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.
When served, this will taste just like the creamy sweet slaw servedin restaurants like KFC, Lee’s, and many BBQ places.