Wednesday, March 2, 2016

Low-Carb "Mock KFC" Coleslaw

A couple of years ago, I found a mock recipe for KFC's coleslaw.  I have made it many times, but I have never attempted to make it low-carb.  Until now.  Even though mine boasts 4.2g net carbs per serving, you could cut it down even further by cutting out the carrots.  We like carrots in this house, though, and to me it's not coleslaw without carrots.  If you do decide to cut out the carrots, add about 1 extra cup of cabbage to make up for the volume loss.  The best thing about this coleslaw is that the longer it sits, the better it gets!  So, make this up the day before if you have the time to spare!  ;)

  • 2 bags Dole Classic Coleslaw mix (about 28 ounces total)
  • 1/3 cup soured cream (See Step One of Directions Below)
  • 1/2 cup Splenda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup heavy whipping cream
  • 1/2 cup mayonnaise (I used Hellmann's Olive Oil Mayo)
  • 1 & 1/2 teaspoons white distilled vinegar
  • 2 & 1/2 teaspoons lemon juice

  1. Make the soured cream:  To a 1/3 cup-size measuring cup, add 1 teaspoon of lemon juice.  Fill the rest of the 1/3 cup with heavy whipping cream.  Set aside.
  2. In a medium bowl, combine the Splenda, salt, pepper, heavy whipping cream, mayonnaise, white distilled vinegar, and lemon juice; stir to mix the sauce.
  3. By this time, your soured cream should have thickened.  Stir gently to check.  Add the soured cream to the sauce mixture and mix thoroughly.  Place in refrigerator until ready to use.
  4. Very finely chop both bags of coleslaw mix and place chopped pieces into a large mixing bowl.  Do not skip this step!  Chopping the mix very finely adds the perfect "KFC" texture and helps the sauce to mix in quickly.
  5. Pour sauce over finely chopped coleslaw mix and stir well.
  6. Refrigerate for at least 2-3 hours.  Stir before serving.

Yields: 9 servings

*Nutritional Information:

*Nutritional information has been calculated using the MyFitnessPal app.  Sugar alcohols not calculated.

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