CARBS IN COLESLAW KFC RECIPES

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LOW CARB KFC COLESLAW RECIPE - FOOD.COM



Low Carb Kfc Coleslaw Recipe - Food.com image

Make and share this Low Carb Kfc Coleslaw recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 11

4 cups finely chopped cabbage
1/2 cup shredded carrot
4 (1 g) packages Splenda sugar substitute
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
3 tablespoons minced onions

Steps:

  • 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.

Nutrition Facts : Calories 82.2, FatContent 5.3, SaturatedFatContent 0.9, CholesterolContent 5.2, SodiumContent 273.7, CarbohydrateContent 8.2, FiberContent 1.2, SugarContent 3.5, ProteinContent 1.2

LOW CARB KFC COLESLAW RECIPE - FOOD.COM



Low Carb Kfc Coleslaw Recipe - Food.com image

Make and share this Low Carb Kfc Coleslaw recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 11

4 cups finely chopped cabbage
1/2 cup shredded carrot
4 (1 g) packages Splenda sugar substitute
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
3 tablespoons minced onions

Steps:

  • 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.

Nutrition Facts : Calories 82.2, FatContent 5.3, SaturatedFatContent 0.9, CholesterolContent 5.2, SodiumContent 273.7, CarbohydrateContent 8.2, FiberContent 1.2, SugarContent 3.5, ProteinContent 1.2

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