Sunday, September 11, 2016

KFC coleslaw


  • 3 medium carrots, trimmed
  • 1/2 small head of red cabbage, cored, optional
  • 2 tbsp minced onion
  • 1 head of green cabbage, cored and cut into chunks
  • Dressing

  • 1/2 cup light mayonnaise (preferably Best Foods or Hellman’s brand)
  • 1/3 cup sugar
  • 2-1/2 tbsp freshly squeezed lemon juice
  • 1-1/2 tbsp white vinegar
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup milk
  • 1/4 cup low fat buttermilk

How to Make It

  • Place the carrots in the food processor and pulse several times to get them to a medium chop. Add the onions and pulse a couple more times. Then add the cabbage to the carrots and onions. Pulse until everything is the same size and texture. Alternately, you can use a sharp knife and chop all of this by hand. Transfer to a large bowl.
  • Combine all the dressing ingredients in a medium bowl, whisking well to thoroughly blend. Pour dressing over the slaw and toss to coat well.
  • Cover and refrigerate for at least 4 hours to overnight before serving to allow the cabbage to soak up the marinade. Use a slotted spoon when serving, leaving the excess dressing in the bowl.

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