KFC COLESLAW
- 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
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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