Be sure that the cabbage is chopped up into very fine pieces, about the size of rice kernels.
In a very large bowl, combine the milk, mayonnaise, Splenda, buttermilk, lemon juice, onion flakes, vinegar, horseradish, salt and pepper; beat until smooth.
Add the cabbage and mix well.
Cover and refrigerate for several hours (or overnight) before serving.
Per Serving: 104 Calories; 8g Fat (65.1% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 177mg Sodium.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 12|
|Calories from Fat: 62 (31%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 5.3mg||2 %|
|Sodium 189.4mg||7 %|
|Potassium 419.2mg||11 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 30.5g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 202
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