Low Carb Kfc Coleslaw

Recipe by Chris Reynolds
READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the cabbage into very fine pieces about the size of rice kernels; I use the shredder on my food processor and then use the grater attachment. I find this works just perfectly.
  • Then I process the carrot and onion at the same time.
  • Dump all this into a large bowl.
  • 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.
  • Cover and refrigerate for at least two hours before serving.
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