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