Claws and (KFC) Slaw

We've been invited to the home of domino playing friends for a "Lobster Fest" this weekend — our first since relocating to New England. We've enjoyed feasted on lobster mac & cheese, which is a big HUGE menu item in many fast food eateries and restaurants here, but it's really not the same as eating lobster. Trust me on this.

This weekend event is "a bring something" along. I volunteered to make coleslaw because it's a side dish also to the alternate used pork that's being served. Nope, I didn't use pre-packaged slaw, there's no need to since shredding a head of cabbage and carrots is easy-peasy with a food processor (and less costly than the packaged stuff too). We already had the needed ingredients including salt, vinegar, lemon juice, pepper, sugar, onion and luckily some buttermilk.

Since our friends said they enjoyed the coleslaw at KFC, a place we never eat at, I decided to try and duplicate their version. I checked online and found lots of sites showing the KFC Coleslaw Recipe. Apparently, it's quite well liked.

And, to save you some time in looking, here is one found online.

KFC Coleslaw Recipe

• 1/2 C Hellman's mayonnaise (only brand we use and "the best")
• 1/3 C granulated sugar
• 1/4 C milk
• 1/4 C buttermilk
• 2-1/2 TBSP lemon juice
• 1-1/2 TBSP white vinegar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 head finely chopped cabbage
• 1-2 finely chopped carrots
• 2 TBSP minced onion

1. Chop carrots and cabbage into fine pieces using a food processor — it's easier.
2. Combine all other ingredients, including onions.
3. Add dressing to cabbage and carrots and mix well.
4. Cover and refrigerate min. 2 hours before serving; longer enhances the flavors.

According to Grenville, this slaw passed the taste-test. However, this version was too finely chopped for us. Next time we'll return to our recipe, which chops the cabbage and carrots in thin strands and adds celery seed, but no buttermilk.

How do you like (or not) your coleslaw?