Homemade “KFC” Coleslaw Ingredients :
Slaw3 medium carrots, trimmed1 head of green cabbage, cored and cut into chunks1/2 small head of red cabbage, cored, optional2 tbsp minced onionDressing1/2 cup light mayonnaise (preferably Best Foods or Hellman’s brand)1/3 cup sugar1/4 cup milk1/4 cup low fat buttermilk2-1/2 tbsp freshly squeezed lemon juice1-1/2 tbsp white vinegar1/2 tsp salt1/8 tsp pepper
Directions :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.
Ingredients :
Directions :
Slaw
3 medium carrots, trimmed
1 head of green cabbage, cored and cut into chunks
1/2 small head of red cabbage, cored, optional
2 tbsp minced onion
Dressing
1/2 cup light mayonnaise (preferably Best Foods or Hellman’s brand)
1/3 cup sugar
1/4 cup milk
1/4 cup low fat buttermilk
2-1/2 tbsp freshly squeezed lemon juice
1-1/2 tbsp white vinegar
1/2 tsp salt
1/8 tsp pepper
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.