Coleslaw or plain ‘slaw’ as some prefer to call it comes from a Dutch word meaning cabbage salad. While, in the U.S., traditional coleslaw is a combination of shredded cabbage and a mayonnaise-based dressing, slaw can contain any number of ingredients.
If you enjoy testing new flavor blends, you might try adding apples, peppers, almonds or pecans to this recipe. In addition, you may want to substitute yogurt for the mayonnaise.
This recipe is as close to my favorite coleslaw, made by Kentucky Fried Chicken (KFC). It has a sweet and tangy flavor that just screams to be eaten with fried chicken or a spicy BBQ sandwich.
- 8 cups cabbage, shredded (about 1 head)
- ¼ cup carrots, shredded (1-2 carrots)
- 2 Tbsp. onion, finely chopped
- ⅔ cup granulated sugar
- ½ tsp. salt
- ⅛ tsp. pepper
- ¼ cup milk
- ¼ cup buttermilk
- ½ cup mayonnaise
- 1½ Tbsp. white vinegar
- 2½ Tbsp. lemon juice
- In a large bowl, using the fine side of a hand-held grater or food processor shred the cabbage. Here, we’ve shredded ½ head of each, green and red cabbage to give our dish extra color.
- Shred the carrot(s) and dice the onion. Add these to the cabbage mix.
- In a separate bowl or using a blender, combine the sugar, salt and pepper.