kfc coleslaw

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2 heads green cabbage, chopped fine (approximately 20 cups)

1 cup carrot, chopped fine

2 cups sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 cups buttermilk

1 cup whole milk

2 cups real mayonnaise

1/4 cup white vinegar

2 Tablespoons fresh lemon juice


Remove outer leaves and cores from the heads of cabbage. Discard. Chop cabbage to the consistency of rice kernels. Peel carrots, remove ends and chop to the same consistency as the cabbage. Mix cabbage and carrots together until well blended. I do this right in the food container where I’ll be storing the coleslaw (such as an 8 quart Rubbermaid or Tupperware container.)

In a large bowl, combine: sugar, salt, pepper, buttermilk, whole milk, mayonnaise, vinegar, and lemon juice. Whisk until well blended and smooth. Pour over the cabbage/carrot mixture in the container. Mix very well. Cover and chill for at least two hours prior to serving. When ready to serve, give the coleslaw a good stir again.

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