Kfc Coleslaw
I have made this so many times. I didn't even like coleslaw until I started making this. A big hit at pot lucks and goes well with pulled pork sandwiches
I have made this so many times. I didn't even like coleslaw until I started making this. A big hit at pot lucks and goes well with pulled pork sandwiches
- Carbohydrate 3.9011869232699 g
- Cholesterol 8.03500000436986 mg
- Fat 5.34885266426838 g
- Fiber 0.298357729846989 g
- Protein 0.805013767698066 g
- Saturated Fat 1.41002980479248 g
- Serving Size 1 1 (39g)
- Sodium 111.792335172911 mg
- Sugar 3.60282919342291 g
- Trans Fat 3.51165836051727 g
- Calories 66 calories
Step-by-step
- Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
- Pour cabbage and carrot mixture into large bowl and stir in minced onions.
- Using regular blade on food processor process remaining ingredients until smooth.
- Pour over vegetable mixture and mix thoroughly.
- Cover bowl and refrigerate several hours or overnight before serving.
Achieving the precise texture of fast-food style coleslaw relies entirely on reducing the vegetables to a uniform, rice-grain size rather than traditional long strands. Achieving this fine consistency manually with a chef knife requires exceptional patience, which is why utilizing the fine shredding disc of a food processor transforms the preparation time from twenty minutes to under sixty seconds while preventing uneven pieces that retain excess moisture. When scaling this recipe upward for large gatherings or downward for single-household portions, the mayonnaise-to-buttermilk emulsion requires careful mathematical adjustment because doubling dairy without increasing the acid component proportionally will result in a thin, watery dressing that pools at the bottom of the mixing bowl.
Adjusting quantities successfully means treating the granulated sugar and lemon juice as structural stabilizers that draw out minimal moisture from the cabbage while balancing the fat content of the mayonnaise. Halving the batch requires dropping the milk down to two tablespoons and reducing the white vinegar to roughly two and a quarter teaspoons to maintain the exact tang and thickness found in the original formulation. Conversely, quadrupling the produce volume demands processing the cabbage in separate batches to prevent the motor from stalling and to ensure the blades shear the leaves rather than bruising them into mush.
Allowing the mixture to rest in the refrigerator for at least four hours is chemically mandatory because the salt and sugar must break down the rigid cell walls of the cabbage to soften the crunch and meld the dairy solids. Freezing this emulsion is strictly discouraged because mayonnaise and buttermilk separate permanently upon thawing, turning the crisp vegetables into a soggy, unpalatable texture.
