KFC Coleslaw

I’m going to say something a bit controversial here, and I’m sure that I’m in the minority, but I like coleslaw. It’s a great picnic food, it’s wonderful with breaded shrimp, it makes a great topping for sloppy joes or barbecued beef, it’s inexpensive, fairly nutritious, no trouble to put together, and generally makes a LOT! Occasionally I’ll rummage around looking for new recipes and recently when I did I came upon this one, supposedly a clone of coleslaw from KFC. I haven’t been to KFC in more than a decade, so I honestly can’t say if this is like their coleslaw or not, but with my changes, it is very good. It also keeps in the refrigerator for 4 to 5 days, becoming more flavorful as each day passes. Be sure to give it a stir daily to keep things fresh.

 KFC Coleslaw

Adapted from the original

Coleslaw 

½ Melissa’s organic cabbage, finely chopped (about 3 c.)

1 large carrot, grated

1 small Melissa’s shallot, minced

 Dressing:

 ¼ c. Duke’s mayonnaise

3 T. granulated sugar

2 T. whole milk

2 T. buttermilk

1 T. freshly squeezed lemon juice

1 T. apple cider vinegar

¼ t. salt

1/8 t. ground pepper

Pinch cayenne

Pinch dry mustard

Rather than use a grater, the way that I like to chop cabbage is with a sharp knife. I will slice it in half from top to core, cut out the half core that remains in the slice, put the cut side down on a cutting board, and start at one end and make thin slices. Then I will chop through those slices top to bottom, bottom to top, right to left, and left to right until everything is chopped fine. I do the same thing with the shallot. After all of your vegetables are chopped (or grated as in the case of the carrot, and you might want to run a knife through it to keep everything even) place it into a medium/large bowl.

 Whisk the dressing ingredients thoroughly until combined. Pour over vegetables. Cover and refrigerate overnight, stirring once or twice. Stir again before serving.

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Sweet & Spicy Coleslaw

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While backyard barbecues and holiday gatherings may be a bit different this year, the food remains the same. I have been craving summer food like ribs on the grill, mounds of potato salad, deviled eggs, and coleslaw. Inasmuch as coleslaw is perfectly good on its own, I find I like it more as a sandwich topper. If you have never tried that, put a mound on top of a barbecued beef sandwich, burger, or, as I have done here, a homemade Sloppy Joe. It is so good. This is my favorite recipe for coleslaw. It was inspired by of Bobby Flay's recipe. As simple as it looks, it has a lot of flavor.

Sweet & Spicy Coleslaw

Inspired by Bobby Flay

1 sm. head green cabbage, finely shredded

1 large carrot, finely shredded
1/3 c. Duke’s mayonnaise
1 T. sour cream
1 T. grated Melissa's shallot 

2 T. granulated sugar
1 T. cider vinegar
1 t. dry mustard
1 t. celery salt
Freshly ground black pepper

Combine all ingredients in a large bowl and stir to combine. Refrigerate at least an hour before serving, preferably overnight.