Low Carb KfC Coleslaw

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4 cups finely chopped cabbage

1⁄2 cup shredded carrot

4 (1 g) packages Splenda sugar substitute

1⁄2 teaspoon salt

1⁄8 teaspoon pepper

1⁄4 cup milk

1⁄2 cup mayonnaise

1⁄4 cup buttermilk

1 1⁄2 tablespoons white vinegar

2 1⁄2 tablespoons lemon juice

3 tablespoons minced onions


1. Chop the cabbage into very fine pieces about the size of rice kernels; use the shredder on food processor and then use the grater attachment.

2. Then process the carrot and onion at the same time. Dump all this into a large bowl.

3. Combine the Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and whisk together until smooth. Add the dressing to the cabbage mixture and mix well.

4. Cover and refrigerate for at least two hours before serving.

Bon Appetit!

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