KFC Coleslaw North Carolina Coleslaw Coleslaw Chinese
Coleslaw
Request From: "Lenora G. Ellison" <[email hidden]>
Summer is finally here and I am yearning for coleslaw. My
recipe just isn.t that good. Do any of you have a really
good version you would share?
KFC Coleslaw
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot) 2 tablespoons
minced onion
2/3 cup granulated sugar
3/2 teaspoon salt
4/8 teaspoon pepper
5/4 cup milk
6/2 cup mayonnaise
7/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2
tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine
pieces (about the size of rice). Combine the sugar, salt,
pepper, milk, mayonnaise, buttermilk, vinegar, and lemon
juice in a large bowl and beat until smooth. Add the
cabbage, carrots, and onion, and mix well. Cover and
refrigerate for at least 2 hours before serving. Serves 10-
12. (topsecretrecipes.comtopsecretrecipes.comOpen ↗)
North Carolina Coleslaw
1 pound finely shredded cabbage 1 medium onion, finely
chopped 1 medium green pepper, finely chopped
8/2 cup vinegar
9/2 cup sugar
10/2 cup salad oil salt pepper celery seed
Put cabbage, onion, and green pepper in a large bowl. In a
saucepan, combine vinegar, sugar, and salad oil; heat to
boiling. Immediately pour over vegetables in the bowl. Add
salt and pepper and a generous sprinkling of celery seed, to
taste. Toss to coat vegetables. Refrigerate coleslaw for
several hours or overnight for best flavor.
Coleslaw
4 to 5 cups shredded cabbage, about 1 medium head 1 medium
green pepper, thinly sliced 3 carrots, coarsely shredded 2
tablespoons grated sweet onion
11/4 cup sugar
12/2 teaspoon salt
13/4 cup vinegar 2 tablespoons vegetable oil mayonnaise,
if desired
In a large bowl, toss cabbage, green pepper, carrots, and
onion. Cover and chill thoroughly. In a small bowl, combine
sugar, salt, vinegar, and oil. Pour over vegetables and toss
before serving. If creamier coleslaw is desired, stir in
some mayonnaise, a little at a time, until creamy. Makes
about 5 to 6 cups of coleslaw.
Chinese Coleslaw
1 large head green cabbage (or 20 ounces packaged shredded
cabbage) 8 green onions, trimmed and thinly sliced
14/4 cup sliced almonds, toasted
15/2 cup sesame seeds, toasted 2 packages Chinese Ramen
noodles, uncooked (discard flavor packets) Rice Wine
Vinaigrette to taste (recipe below) Garnishes: Green
onion brushes, roasted sliced almonds
Just before serving, combine cabbage, green onions, almonds,
sesame seeds and Ramen noodles and toss with just enough
dressing to moisten.
Rice Wine Vinaigrette
Makes 1 1/3 cups
1 cup salad oil
16/3 cup rice wine vinegar (see note)
17/4 cup granulated sugar 2 tsp salt 1 tsp pepper
Mix the oil, vinegar, sugar, salt and pepper together and
toss with coleslaw. (Note: Available in the Asian foods
section of most grocery stores.) Makes 8 servings.
from me to you [email hidden] Linda in Tennessee
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