KFC Coleslaw (Low Calorie)

Tuesday, April 17, 2012

1/2 cup light mayonnaise

1/4 cup low-fat milk
1/4 cup reduced-fat buttermilk
2 tbsp plus 1 tsp granulated sugar
2 tbsp white vinegar
1 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
1/8 tsp ground black pepper
8 cups finely minced cabbage (approximately 1 head)
1/4 cup carrot, shredded then finely minced
2 tbsp finely minced onion

1. Combine mayonnaise, milk, buttermilk, sugar, vinegars, lemon juice, salt and pepper in a large bowl. Whisk well until the sugar is dissolved.

2. Add cabbage, carrot and onion, and toss well. Be sure cabbage, carrot and onion are chopped into very small pieces, about the size of rice.

3. Cover and chill for at least two hours before serving. Overnight is even better.

Serves around 8

Note: I make this a lot in summer. Sometimes I just use the dressing with a store bought bag of coleslaw from Fresh Express.


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