With the 4th of July upon us, I thought I would share with you a fabulous recipe I discovered. My husband loves the coleslaw from Kentucky Fried Chicken. In fact, he’s a terrible mayo-phobe, so it took many, many years just to get him to try other coleslaws. He had even told me one day that he wished I could find a recipe for KFC’s coleslaw so we could have it at home more often.
Then I saw it. A post on my friend Debbie’s blog, mocha me, for KFC Coleslaw. I immediately saved it and printed it out. It wasn’t until a couple months later that I finally tried it. The results, at first taste, were pretty close to KFC’s, but there seemed to be an overwhelming fresh cabbage flavor right after making it. However, after this sat in the refrigerator for several hours, the cabbage had time to soak up the flavor of the dressing, and that did it! Just like KFC!
So thanks Debbie, for turning me on to this great recipe. And my husband thanks you too. :) This will definitely be on my 4th of July menu.
If you’re looking for more food processor recipes try these!
From the internet:
Glazed Pork Kebabs from Culinary Cory
Broccoli Delight Salad – from The English Kitchen
Red, White and Blueberry Pie – from Grumpy’s Honeybunch
Red, White and Blue Moonstone Cookies – from Salad in a Jar
- ½ cup mayonnaise
- ⅓ cup granulated sugar
- ¼ cup milk
- ¼ cup buttermilk
- 2½ tablespoons lemon juice
- 1½ tablespoons white vinegar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 head of cabbage
- 1 medium carrot (about ¼ cup)
- 2 tablespoons minced onion
- Chop cabbage into chunks and run through your food processor, or chop fine.
- Combine all of the dressing ingredients in a large bowl, whisk well.
- Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
- Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.