Sometimes I feel like coleslaw doesn’t get the love it deserves. More often than not, when dining out at casual restaurants, the little cup of coleslaw on your dinner plate is a little bit of an afterthought, like the lettuce garnish. Pushed aside and often ignored.
Liking coleslaw, good coleslaw, I always have a bite when we go out, to see how their version stacks up. It’s hard to find good coleslaw. Really. And it shouldn’t be, after all, it’s little more than a dressing and shredded cabbage. What’s to screw up?
I have been trying to get all my recipes filed (as if!) and came across a copycat version of KFC’s coleslaw recently. With just a few simple ingredients, it came together in literally minutes. The directions indicate chilling for a few hours first, but before I stuck it in the fridge, I snuck a bite. It was ok, not a wow. But after it had time to hang out in the fridge for a bit, it came together and became that coleslaw. The one to trot out at your spring and summer barbecues. The one to make use out of your bumper cabbage crop (I’m talking to you, Sarah!). The one to have a proud spot on your dinner plate, commanding the proper love it deserves. Afterthought no more, this is the one.
KFC Coleslaw Knock-Off
Recipe courtesy of Recipe Zaar
8 cups finely diced cabbage (about 1 head) (I used a bag of preshedded coleslaw mix so combined this ingredient and the carrots)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 tablespoons white vinegar
2-1/2 tablespoons lemon juice
Cabbage and carrots must be finely diced. Pour cabbage and carrot mixture into large bowl and stir in minced onions. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl and beat until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.