Recipe by Janis Eschbach
This coleslaw is easy to make and tastes great. My husband thought is was from KFC - only better! Give it a try. It's good with most meats, but I really like it on corned beef or hamburgers.
Top Review by moramor
Wow, I was blown away with the great taste here and this is now my go-to creamy slaw recipe. I like using fresh lemon juice and white wine vinegar. It's definitely lemony in a great way! Easily can be tweaked for your own taste. I shred my own cabbage and sometimes use celery salt for the salt component, if no celery seeds are on hand. For those concerned with onion, you can prep them to remove the harshness. Soak chopped onions for 10-20 minutes in ice cold water, drain and use. Or flash them in hot water. (For flashing, put chopped onions briefly in near boiling water for 10-30 seconds, then rinse and strain with very cold water til they aren't warm. This will fix the problem and they'll still be like fresh onions in the salad without the bite or aftertaste.) I never put fresh chopped raw onions in anything anymore without this treatment, try it. I've used the whites and greens of scallions in this recipe, too, with very good results.
- 1 (16 ounce) package coleslaw mix
- 1⁄4 cup thin sliced onion
- 1⁄3 cup Splenda sugar substitute
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 teaspoon celery seed
- 1⁄2 cup mayonnaise
- 1⁄2 cup heavy cream (whipping)
- 1 1⁄2 tablespoons white vinegar
- 2 1⁄2 tablespoons lemon juice
Directions See How It's Made
- In a large bowl, combine the coleslaw and onion.
- Put aside.
- In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
- Pour over the coleslaw mix, stir gently to mix.
- Refrigerate for 1 hour.