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Post by slimcris on Apr 30, 2005 14:35:13 GMT -5
3T miracle whip free 1.5tsp cider vinegar 1tsp splenda 1 drop (literally, it's a small recipe) of yellow salad mustard 1C coleslaw mix (shredded cabbage) 1T raisins, optional. (not core, they cost 1pt, but I like the textural component they add.)
Whisk the vinegar into the miracle whip. The end consistency should be a thinned version of the mayo, but not so thin that it will run off the fork. Whisk in the splenda and mustard. Taste it, and see if you like the dressing - make any tweeks you need to. Stir in the slaw mix and raisins until everything's coated with the sauce.
Enjoy!
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Post by happy0168 on Jun 6, 2005 14:15:01 GMT -5
Got this from my leader a couple weeks ago and tried it. It really does taste similar to the stuff I used to eat at KFC!
KFC Copycat Coleslaw 8 c. cabbage and carrot mix (get the one that grated like rice) 2 T. minced onions 2/3 c. Splenda 1 tsp. salt 1/4 tsp. pepper 1 c. FF Miracle Whip 1/2 c. skim milk w/vinegar to sour it 3 T. additional white vinegar 5 T. lemon juice Combine dressing ingredients. Add to cabbage and mix well. Cover and refrigerate for at least 2 hours before serving. Serves: 10 CORE recipe Flex Plan Points: 1 per serving
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Post by CoreIsCool on Jun 6, 2005 22:28:48 GMT -5
How much vinegar does it take to sour the milk? How long does it take?
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Post by happy0168 on Jun 11, 2005 11:16:23 GMT -5
I didn't measure it when I made this. I probably used about a tablespoon or so. It probably could have stayed in there at least a good 15 minutes or so. It was kind of runny when we ate it, but it was still good. Letting the milk sit for longer might be the trick.
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Post by akansan on Jun 13, 2005 11:30:27 GMT -5
To make "sour milk" using vinegar, it's 1 tbsp. per 1 cup. Let sit for 10-15 minutes or until milk starts to thicken. It'll probably take a bit longer with skim milk then it would with 2%.
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