Friday, June 3, 2011
KFC Cole Slaw
I admit it. I like Kentucky Fried Chicken. What's not to like? Crunchy deep fried chicken and tasty sides. Mmmmm. As much as I like it, we don't eat KFC a whole lot. Maybe once a year or even less. But when we do I MUST get the coleslaw and mashed potatoes and gravy. Oh, and I guess some chicken too. But really, it's all about the coleslaw. The cabbage is drunk with delicious tangy and sweet dressing. It's good stuff. So good that Hubby better order his own because homegirl isn't sharing.
But I guess I should start sharing now since I found a great copy cat recipe to make at home. It's pretty darn close to the real deal. The key is letting the coleslaw marinate in the sauce for a at least a four hours or even overnight so the cabbage can drink in all the delicious sauce.
The KFC coleslaw was a great accompaniment to the barbecued baby back ribs we made this past weekend. And a little cornbread didn't hurt either.
If you too like the Colonel's coleslaw you should give this recipe a try!
8 cups finely shredded cabbage (about 1 head)
1/4 cup shredded carrots
2 tablespoons minced onion
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/4 cup buttermilk
1/2 cup mayonnaise
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Place cabbage and carrots in a large bowl and toss in the minced onions. Using a small food processor, hand blender or even a whisk, blend together sugar, salt, pepper, milk, buttermilk, mayonnaise, vinegar and lemon juice until smooth and sugar is dissolved. Pour dressing over the the cabbage mixture and stir to coat cabbage. Cover bowl and refrigerate for 3-4 hours or overnight before serving.