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Categories:
cabbage shredded carrot Splenda sugar salt pepper milk mayonnaise buttermilk white vinegar lemon juice onions
Viewed: 183 - Published at: 4 years agoIngredients
- 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
Method
- 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.
