Thursday, September 5, 2013

KFC-Style Coleslaw

Coleslaw is impossible to make.

What I mean is, coleslaw recipes vary so widely. People use mustard or no mustard, add other vegetables, make it tangy or sweet or both or neither. It can be sloppy and wet or dry and barely dressed.

It's always a gamble ordering coleslaw at restaurants because you never know what you're going to get and if you'll like it. And the same principle applies to coleslaw recipes. I mean, if you know you like a mustardy slaw or a creamy one, you can look at recipes that look like they'll result in the kind you prefer. But it's hard to tell.

I do know I usually like KFC coleslaw. It's a bit too sweet and sometimes a little gloppy, but overall it has a list of things I like--finely chopped cabbage, a touch of carrot and onion, creamy and sweet but still with some tang.

So when I went to make my own coleslaw with some of the bounty of CSA cabbage in my refrigerator, I went hunting for the KFC recipe. And if you want to clone a restaurant's recipe, you go to the Top Secret Recipes website.

I made a couple changes, and the resulting slaw--is very KFC-like.

KFC-Style Coleslaw
Adapted from Top Secret Recipes.

Gluten Free
Grain Free

Use your food processor to finely shred two small or one medium heads of cabbage and two carrots or a generous handful of baby carrots.

Use the food processor to mince an onion (red preferred) and add 2 Tablespoons minced onion.

Mix the vegetables together in a large bowl.

In another bowl, combine 1/2 cup mayonnaise, between 1/4 to 1/3 cup sugar, 1/4  cup milk, 1/4 cup buttermilk (I used the lemon-juice-in-milk trick), 2 1/2 Tablespoons lemon juice, scant 2 1/2 Tablespoons white vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Combine. I like to put the ingredients in the tall cylinder that came with my immersion blender and then use the immersion blender to blend everything. This ensures that the mayonnaise gets thoroughly mixed without leaving big chunks of mayo in the dressing.

Pour dressing over the vegetables and mix well.

Cover and refrigerate at least two hours before serving.

The verdict? It really does taste like KFC coleslaw, only slightly tangier and a little less sweet. The only problem is that I used homemade mayo and my recipe has a bit of dried mustard in it, so the coleslaw ended up tasting mustardy, which is exactly what I didn't want. SIGH. I wasn't thinking about the tiny bit of mustard in the batch of mayo, but it comes through really strongly. So if you're using homemade mayonnaise, leave the mustard out of it! But if you're using storebought, I'm sure it will taste exactly right.

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