Cooking Lesson #86— Creamy, Finger-Lickin’ Good Coleslaw

Finger Lickin' Good Creamy Coleslaw

                                    A Recipe Hack of The Kentucky Colonel

How you doin”? Thinking of going on a summertime picnic any time soon? How about some chilled roasted chicken, or better yet some old-fashioned crispy fried chicken? Coleslaw is the best side with any cold (or hot) picnic chicken, of course. It is the perfect side dish to go with almost anything.
 
I’ve always been addicted to KFC’s minced creamy coleslaw. It’s quite simple to make and it only takes about 15 minutes to pull it all together. Personally, I don’t care for coleslaw that is just mixed. I like to give the final slaw about 4 hours to marry the flavors and discharge all the water out of the cabbage. Put mine next to the Colonel’s and I bet you can’t taste a difference.
 
Prep time:  15minutes
Chill time:   4 hours or overnight
Yield: 8 to 10 servings
 
Ingredients
4 cups shredded and as well as diced cabbage (about 1/2 of a medium head)
1/4 cup minced carrot
1/4 cup minced yellow onion
1/4 cup whole milk
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup buttermilk (see ChefSecret below on how to make your own buttermilk)
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
2 tablespoons of lemon juice
1 tablespoon apple cider vinegar
 
Directions

1. Shred and dice the cabbage, carrot and onion—confetti cut is what you are looking for. Do not use purple cabbage as it will discolor.
2. Place the veggie mix in large mixing bowl and mix well.
3. In a medium-size mixing bowl, whisk together all the dressing ingredients.
4. Add the completed dressing to the cabbage mix and stir to combine thoroughly.
5. Cover with plastic wrap and place the bowl in a refrigerator for approximately 4 hours, or overnight. That will give your coleslaw flavors some time to blossom
6. Mix and stir your coleslaw before serving.
7. Serve fresh within one or two days for best results.

 
ChefSecret:  This coleslaw recipe calls for 1/4 cup of buttermilk. If you don’t want to purchase a whole carton of buttermilk, you can make your own buttermilk by using milk and lemon juice. Put 1/4 cup of whole milk in a measuring cup and 1 teaspoon of freshly squeezed lemon juice into the milk—it’s got to be fresh lemon juice, not from concentrate—that won’t cut it. Let it sit for 5 minutes, and it should become a little bit curdled. It’s kind of like magic—it’s now buttermilk and is ready to use in this coleslaw recipe.

Covid-19 Quip of the Day: I don’t get it… Some people are afraid of getting fined for congregating in crowds. As if catching a deadly disease and dying a horrible death wasn’t enough of a deterrent.
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