Coleslaw So Freaky Good

Like how often does anyone praise coleslaw? It’s the third rung dish that shows up at BBQ’s and potlucks. And honestly, it is too much chewing and usually bathed in a bath of mayo. None of which is good – to me. (Well, there is its even yuckier cousin…the carrot-raisins salad that is bathed in mayo…..let’s not even go there.) Even worse is coleslaw on sandwiches. Maybe it was having braces for a few years as an adult, but chewing a bunch of straw like pieces of woody cabbage isn’t fun. And my tummy hates me after I eat it.

Then…I saw a recipe for a KFC Coleslaw clone on That Was Vegan and it picked my memory. It has been a long time since I ate at a KFC. A really long time. Even when I was a kid, I hated it. Mostly because I never liked bones in meat nor skin on it. But if we did go there I always enjoyed a helping of instant mashed potatoes with oddly clear gluey gravy and the coleslaw. The little pieces were the best. I had to try that recipe, adapted a bit to what I had on hand.

Coleslaw1

If everyone made coleslaw like this, it’d be the first thing gone. I ate a bowl while I shot photo’s. I had to shove it in the fridge to stop eating it. I reeeaaalllllyyyyy liked it. Wowza!

Coleslaw2

 

And I have now made it twice in the past two weeks. That says a lot!

Coleslaw

Ingredients:

  • 4 to 5 cups roughly chopped cabbage (1 small head, cored, then chopped)
  • 2 carrots, peeled and roughly chopped
  • ¼ sweet onion, roughly chopped
  • ¼ cup granulated sugar
  • ¼ tsp fine sea salt
  • Ground black pepper
  • ¼ cup milk, unsweetened non-dairy or regular
  • 1 capful apple cider vinegar
  • 6 Tbsp mayonnaise (regular or vegan)
  • 2 Tbsp fresh lemon juice (1 medium lemon)

Directions:

Add cabbage, carrots and onion to food processor, with “S” blade. Pulse until finely diced. Transfer to a large mixing bowl.

In a small mixing bowl, add vinegar to milk, let sit for a few minutes. Whisk in sugar, salt, mayonnaise and lemon juice. Add pepper to taste.

Toss cabbage with dressing, pack into airtight containers and let chill.

Serves around 6 to 8, depending if you share or not….

~Sarah

 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg

Comments

  1. I agree most coleslaw is nasty, but a good one can be addicting! This one looks delish!

  2. I love cole slaw! This is very close to the recipe I use. I use the same dressing for a broccoli salad with sunflower seeds, carrots, and craisins (and maybe some crispy crumbled bacon for the non-vegan types).

  3. This slaw is super tasty on spicy shrimp tacos if you’re in to that sort of thing. ;)

  4. So timely – lately I have been craving coleslaw as a salad – weird but good

Speak Your Mind

*

CommentLuv badge

%d bloggers like this: