Honestly, after a fun but busy July 4th weekend and a transition from day shift back to nights, I just plain forgot that it was Tuesday. I had a very productive day, then I woke up the next morning and realized that it was now Wednesday, and I hadn’t posted. So now I’m finally getting to post, just a couple of days late, but with a wonderful addition to any upcoming barbecues. This coleslaw recipe is supposed to taste just like KFC’s famous version, and I think it really does have that perfect balance between tangy and sweet like theirs does. As a bonus, this just gets better the longer it sits, so make you sure you prep it at least a couple of hours before you plan to serve it. (Which means it’s a perfect make ahead dish.) It also means that you shouldn’t worry if it doesn’t look right when you first stir it all up. It will probably look like you need more dressing, but you definitely don’t. The cabbage will give off some liquid as it sits, so once you’re ready to serve, it’ll be perfect. All that being said, here’s the recipe.
Coleslaw (from Top Secret Recipes)
1/2 c. mayo
1/3 c. sugar (I really wouldn’t cut this out since it’s essential to achieve the balance between sweet and tangy. Also, you’re using it on 8 c. of cabbage, so it’s not really that much.)
1/4 c. milk
1/4 c. buttermilk
2 1/2 tbsp. lemon juice
1 1/2 tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper
8 c. finely chopped cabbage (One regular sized cabbage works just fine here. I chop it into smaller wedges, then let my food processor do the rest of the heavy lifting.)
1/4 c. shredded carrot
2 tbsp. minced onion
1. Be sure the cabbage and carrots are the size of rice. In a large bowl, mix together the mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper and beat til smooth.
2. Add in the cabbage, carrots, and onion and mix well. Cover and refrigerate for at least 2 hours before serving.
What’s your go-to BBQ side?