Erins "Just like KFC" coleslaw
I got this recipe from: http://www.lowcarbfriends.com/recip...8/cat/20/page/6


Ingredients:
1/3 cup Splenda (or equivalent sweetener)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
1/4 cup buttermilk
1/4 cup mayo
1 tablespoon + 1 teaspoon + ½ teaspoon white vinegar
2 tablespoons + 1 teaspoon + ½ teaspoon lemon juice

1- 16 ounce package Ready Pac Coleslaw Mix

How To Prepare: Mix first 8 ingredients together until smooth to make dressing.
Add dressing to cabbage mix and refrigerate for 2 hours.
Serve.

I hate to be a nag about this, Bekki, but your link does not go to the recipe. Please supply a link to the actual recipe you posted.

I change the link and clicked on it to see if it works and it does. Sorry for the hassle.

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Sorry but what does that symbol stand for?

Linda

I make one that is more like popeye's...

4 cups green cabbage, shredded (i prefer fresh, then to prebagged)
1/4 of an orange bell pepper, shredded (instead of carrots!)
1/4 of a green pepper, shredded
1 scallion, finely sliced
1/2 tsp of salt
2 large dill pickles, finely diced (I like my mini chopper for this)
1/4 of sour cream
1/3 -1/2 cup of mayo (use as much as you like for creaminess)
2-4 Splenda packets (i like 2...if you like it sweeter, add more)
pepper to taste

Place the shredded vegetables in a bowl, and sprinkle with the salt over top of them. Chop the dill pickles and add to the salad mixture.

Whisk the next 3 ingredients together and pour over the vegetables. Mix throughly, adding more mayo a spoon at a time until desired consistency. Add pepper or more splenda to taste. Refrigerate until the next day for the best flavour

Delish over pan fried chicken (dipped in a mixture of eggs & hot sauce, then rolled in a pork rind/parmesan mixture) or even better, fish!

Yummm

Here's one I made up myself. All measures are approx - change to suit your tastes.

1 cup mayo
1 pk splenda
1 T horseradish (creamed style0
1/4 t celery salt
1/4 t dried dill
black pepper
dill pickle juice to thin - probably 1/4 to 1/3 cup.

Combine in food processor - keep for quite a while in the fridge.

got another good one!!!! This one is a vinaigrette, though.

4 cups green cabbage, very finely shredded
1/4 of an orange bell pepper, shredded
1/4 of a green pepper, shredded
1/2 tsp of salt
2 splenda packages

1 tsp of celery seeds
1/2 tsp of yellow mustard
4 splenda packages
1/2 cup of vegetable oil
1/2 cup of white vinegar

Shred the vegetables into a large container with a lid that can be sealed (tupperware). Sprinkle with the salt and sweetener. Mix well and let it sit for 1/2 hour at room temp. Then add the last five ingredients to a small saucepan (the dressing). Bring to a boil. Once bubbling pour over the cabbage mixture, tossing throughly to mix. Refrigerate. Leave at least 24 hours, preferably 48 before eating. Everytime you're in the fridge during the waiting time, shake up the bowl to really mix the coleslaw. Drain the coleslaw well before serving. Delish.

This can be stored up to 14 days in the fridge.(my mother called this 14 Day Carolina Coleslaw). You can also add more salt, pepper or sweetener if you prefer to taste!