Instructions: Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). If you have no food processor, cabbage and carrots may be "chopped", by adding small pieces of them to your blender with cold water and hitting the "grate" or medium-low setting. Be sure to drain very well before proceeding.

Combine Splenda, salt, pepper, half-and-half, mayonnaise, buttermilk (or cream), vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.

When served, this will taste just like the creamy sweet slaw served in restaurants like KFC, Lees, and many BBQ places.

This recipe yields 10 to 12 servings;

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.