KFC Coleslaw
Tracy Anderson, Syracuse NY, asked for a coleslaw recipe as good as the Colonel's. I knew this would be a tall order to fill, but this creamy version more then met with the approval of my taste testers.
Serves 8 (3/4 cup)
1/2 cup water
2 tablespoons white vinegar
2 tablespoons lemon juice
1/2 cup Kraft fat-free mayonnaise
1/3 cup granulated Splenda
1/8 teaspoon black pepper
6 3/4 cups very finely chopped cabbage
1/4 cup shredded carrots
In a large bowl, combine dry milk powder, water, vinegar, and lemon juice. Let set for 5 minutes. Stir in mayonnaise, Splenda, and black pepper. Add cabbage and carrots. Mix well to combine. Cover and refrigerate for at least 2 hours. Gently stir again just before serving.
Each serving equals:
HE: 1 3/4 Vegetable, 1/4 Skim Milk, 14 Optional Calorie
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52 Calories, 0gm Fat, 3gm Protein, 10gm Carbohydrate,
175mg Sodium, 103mg Calcium, 1gm Fiber
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DIABETIC: 2 Vegetable
"Healthy Exchanges Food Newsletter, March 1999 page 4"
Oh, thank you, Heather...for giving your version and the steps you took to change it up. I too made this and felt like there wasn't something wrong with it...not bad, just not good. I'm going to make it again using your measurements...I also agree...way too much sauce and not nearly enough cabbage! I told my hubs that I needed to add more cabbage to it after a day or two cause we had eaten the cabbage and only the sauce was left...LOL
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