Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 120.14 Kcal (503 kJ) | ||
| Calories from fat | 94.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 16% | |
|---|---|---|---|
| Cholesterol | 6.77mg | 2% | |
| Sodium | 260.56mg | 11% | |
| Potassium | 137.44mg | 3% | |
| Total Carbs | 5.49g | 2% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 128.1 Kcal (536 kJ) | ||
| Calories from fat | 101.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 16% | |
|---|---|---|---|
| Cholesterol | 7.22mg | 2% | |
| Sodium | 277.83mg | 11% | |
| Potassium | 146.55mg | 3% | |
| Total Carbs | 5.86g | 2% | |
| Sugars | 3.29g | 12% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 20.3mg | 32% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 48.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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