Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a creamy coleslaw that is made with Splenda. Everyone who has tried it loves it.

Ingredients Nutrition

Directions

  1. Be sure cabbage and carrots are chopped up into small pieces (about the size of rice).
  2. Combine Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
  3. Add the cabbage, carrots and onion and mix well.
  4. Cover and refrigerate for at least 2 hours.
  5. I like to use the premade slaw mix, and chop it up finer and then mix the wet ingredients.

Reviews

(1)
Most Helpful

This was the best sugar free cole slaw I've ever eaten. I made it for Thanksgiving and my picky son-in-law even liked it. He doesn't care for vegetables. Since I couldn't find the tarragon vinegar, I just used 1 1/2 tbsp of white vinegar with tarragon added. CSL

marinerl January 19, 2007

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