Low Carb Kfc Coleslaw Recipes

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BEST LOW CARB COLESLAW



Best Low Carb Coleslaw image

This coleslaw is easy to make and tastes great. My husband thought is was from KFC - only better! Give it a try. It's good with most meats, but I really like it on corned beef or hamburgers.

Provided by Janis Eschbach

Categories     Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package coleslaw mix
1/4 cup thin sliced onion
1/3 cup Splenda sugar substitute
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the coleslaw and onion.
  • Put aside.
  • In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
  • Pour over the coleslaw mix, stir gently to mix.
  • Refrigerate for 1 hour.

Nutrition Facts : Calories 180.1, Fat 14, SaturatedFat 5.6, Cholesterol 32.3, Sodium 355, Carbohydrate 13.7, Fiber 2, Sugar 6.7, Protein 1.7

LOW CARB KFC COLESLAW



Low Carb Kfc Coleslaw image

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

Provided by Chris Reynolds

Categories     Low Protein

Time 15m

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, Fat 5.3, SaturatedFat 0.9, Cholesterol 5.2, Sodium 273.7, Carbohydrate 8.2, Fiber 1.2, Sugar 3.5, Protein 1.2

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