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Category: - Author:- Contributor:

Restaurant Style Slaw

Ingredient:

Serves:10
CarbsPerServing:60g total Effort:Easy
Ingredients:
8 cups cabbage – finely chopped, not shredded ¼ cup chopped carrot – finely chopped
1/3 cup Splenda ½ teaspoon salt
1/8 teaspoon white pepper1/4 cup half and half ½ cup mayonnaise
¼ cup buttermilk – or heavy cream to reduce carbs 1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice

Direction:

How to Prepare:
This is not my own recipe *Note…I work full time so rather than shred all the veggies I just
bought the stuff that’s already shredded in the bag.

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice.) If you have no food processor, cabbage and
carrots may be “chopped”, by adding small pieces of them to your blender with cold water and hitting the “grate” or med-low setting.

Be sure to drain very well before proceeding. Combine Splenda, salt, pepper, half-and-half, mayonnaise, buttermilk (or cream), vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.

When served, this will taste just like the creamy sweet slaw served
in restaurants like KFC, Lee’s, and many BBQ places.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.