Sugar Free Coleslaw

1. 1

   Be sure cabbage and carrots are chopped up into small pieces (about the size of rice).

2. 2

   Combine Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. 3

   Add the cabbage, carrots and onion and mix well.

4. 4

   Cover and refrigerate for at least 2 hours.

5. 5

   I like to use the premade slaw mix, and chop it up finer and then mix the wet ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.