Coleslaw

By Bostoncook

Ingredients

• 1 head cabbage, shredded
• 1 small carrot, shredded
• 2/3 cup lowfat mayonnaise
• 1/4 cup sugar
• 2 tablespoons milk
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 6

Preparation

Step 1

1. Toss cabbage and carrot in a medium bowl.

2. Combine remaining ingredients and pour over cabbage mixture; toss to coat. Cover and refrigerate several hours or overnight.

Notes: Best overnight to allow flavors to blend.

If you want the slaw to remain crisp, sprinkle it with the salt and set it in the sink in a colander, let drain about 2-3 hours, rinse, dry before tossing, with the other ingredients.

stuck to the recipe except for using Splenda for half of the sugar.

"This is the best recipe for coleslaw, tastes like KFC's but better!"