Almost Kfc Coleslaw Recipes

Steps:

• Shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
• In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in . Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
• I have used Splenda sweetener in the place of sugar, and it was great.

Steps:

• Mix cabbage, carrot, and onion in a large bowl.
• Combine the sugar, salt, pepper, mayonnaise, milk, buttermilk, and tarragon vinegar and beat until smooth.
• Pour over the cabbage mixture; mix well.
• Cover and refrigerate 3 to 4 hours before serving.

Steps:

• Put cabbage, carrots and bell pepper through food processor. Or you can grate with a hand grater.
• Grate onion to ensure you have exactly 1/4 c onion. Any more onion and it will ruin the whole batch.
• Place in a large bowl.
• In a medium bowl, mix together miracle whip, salt, pepper, celery seed, sugar and enough milk to make mixture creamy.
• Pour over cabbage mixture.
• Best if put in fridge to allow the ingredients to mix together.
• NOTE: real mayo don't work as well with this recipe.

Steps:

• Finely Chop the Cabbage and put in large mixing bowl.
• Add the other ingredients and mix well.
• Put in a container and refrigerate covered. I use a half gallon plastic ice cream container. I find it best to sit over night or for several hours -- for the flavors to blend and allow the sugar to bring out the juices. I serve in tiny desert bowls as it is quite juicy.

Steps:

• Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
• In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.

Steps:

• First core and shred the cabbage finely using the fine shredder disk attachment for the food processor.
• Then shred the carrots.
• In a bowl combine the buttermilk, mayonnaise, milk and lemon juice. Mix with a whisk till well combined.
• Then add the seasoning.
• Add the sugar to the sauce and mix well.
• Lastly, add the sauce to the cabbage and carrot mixture and mix well Allow the mixture to marinate for 13 hrs.

Steps:

• Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice).
• Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth.
• Add cabbage, carrots, and onions. Mix well.
• Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Steps:

• Chop the cabbage into very fine pieces about the size of rice kernels; I use the shredder on my food processor and then use the grater attachment. I find this works just perfectly.
• Then I process the carrot and onion at the same time.
• Dump all this into a large bowl.
• Combine the Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and whisk together until smooth.
• Add the dressing to the cabbage mixture and mix well.
• Cover and refrigerate for at least two hours before serving.