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    Splendid Low-Fat Coleslaw

    Source of Recipe

    Recipe Copyright 2004 Mary Ash not to be redistributed in any form without permisson of author.

    Recipe Introduction

    Took the original TSR recipe and lowered the fat andcalorie content. Now I'd add Splenda for the sugar toreduce the calorie count more. When I redesigned thisrecipe, Splenda wasn't available.Originally posted to Yahoo Groups on Sun Apr 18, 2004 7:21 pm by the author.

    List of Ingredients

    8 cups cabbage -- finely chopped
    1/4 cup carrot -- shredded
    1/3 cup Splenda
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    1/4 cup 2% low-fat milk
    1/2 cup lowfat mayonnaise
    1/4 cup buttermilk
    1 1/2 tablespoons white vinegar
    2 1/2 tablespoons lemon juice








    _

    Recipe

    Cut cabbage and carrots into small pieces about the
    size of rice kernels. (The food processor is great
    for this!) In salad
    bowl, combine the sugar, salt, pepper, milk,
    mayonnaise, buttermilk,
    vinegar and lemon juice. Beat until smooth. Add the
    cabbage and carrots.
    Mix well. Cover and refrigerate for at least 2 hours
    before serving. Serves
    6 to 8.


 

 

 


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