KENTUCKY FRIED CHICKEN-STYLE SLAW THE MICHIGAN COTTAGE COOK WAY

We had a two-thirds family get together this past weekend. Our daughter only likes KFC coleslaw. Tom wanted coleslaw with the brats that were on the menu. To buy enough coleslaw from the restaurant costs a bundle so I decided it was time to try a copy-cat recipe. I paid a dollar for a large head of cabbage at the Farmer's Market.  I also bought some fresh carrots.  The rest of the ingredients I already had in the house.  I chose one of the copy-cat recipes that had the least amount of fatty salad dressing and started “cooking.” I couldn’t just make the copy-cat recipe; I had to add some personal touches too.

A friend of our daughter was having dinner with us.  When she said, “This coleslaw tastes just like KFC’s.” I was happy. I'd done it!  I added more carrot than original recipe and next time will add even more as it adds such pretty color. I also added celery seed as I don’t feel coleslaw is coleslaw without celery seed. Celery seed is optional especially if you are serving people with dentures! The seeds get under their dental plates and feel like mountains. No, I do not know from personal experience, just what I learned from my Grandparents.

Tom's plate ready to eat.  Enjoy!!!

KENTUCKY FRIED CHICKEN-STYLE SLAW THE MICHIGAN COTTAGE COOK WAY
I like this dressing so well I might try making Tom’s favorite macaroni salad with it.  It is flavorful but relatively low in fat and calories. We try to save a few calories when we can so we can have dessert!!

1/3 c sugar
½ t salt
1/8 t pepper
¼ c milk
½ c mayonnaise (low fat works well)
¼ c buttermilk
1 ½ T white vinegar
2 ½ T lemon juice
8 c cabbage, chopped fine, about 1 head
¼ c carrot, finely shredded (I used ½-cup and next time will use a 1-cup)
2 T onion, minced
Celery seed, (I added this as I love celery seed in coleslaw) optional

Ingredients:  Cabbage, carrots, onion, salt and pepper, lemon juice, white vinegar, milk, buttermilk, mayonnaise, and sugar.

I like to add celery seed.

In a large bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; beat until smooth. Chop onion and add to dressing. I chopped the carrots and cabbage, separately, in a food processor. Add chopped cabbage and carrots to dressing mixture. Mix well. Cover and refrigerate at least 2 hours before serving.  NOTE: When you chop cabbage finely there is a great deal of damage done to the cell walls which results in the liquid from the cabbage escaping into the salad.  Serve the salad with a slotted spoon or just before serving, put the coleslaw in a sieve and drain for a few minutes.  When you strain the coleslaw, it is just as good the second day as the first.

Juice lemon.

Measure mayonnaise, milk, buttermilk, lemon juice, sugar and white vinegar into a large bowl.  Whisk or stir until smooth.  Set aside.  I put it in the refrigerator.

Finely chop the onion.  Put into dressing mixture.

Wash carrots.  Remove ends.  Chop into large pieces.

Finely chop with the steel blade of a food processor.

Remove core from cabbage.

Chop cabbage into pieces.

Chop cabbage into fine pieces with steel blade of food processor.

Finely chopped cabbage.

Add cabbage, carrots and onion to dressing mixture.

Add celery seed, if desired, and mix well.  Chill for at least two hours.  Serve and enjoy!!!

If the cabbage has released too much liquid, strain the salad before serving.  Pour salad into a sieve.

Place sieve on a measuing cup or bowl and let drain for a few minutes.  Straining will not effect the flavor.