Someone that worked for Kentucky Fried Chicken has released the secret recipe for the company’s coleslaw. If you love the coleslaw here is how it is done straight from the “Colonel’s” mouth so to speak. Remove the outer leaves of a medium sized head of cabbage. You want to get rid of the tough outer leaves. Cut the cabbage in half and remove the core. Cut the cabbage into eighths and put it in a food processor. You can chop the cabbage by hand. Hand chopping requires some care to make sure the bits of cabbage are the same size. Pulse the food processor. That means turn the food processor on and off rapidly. You want finely cut cabbage and not cabbage mush. Put a peeled carrot in the second batch of cabbage in the food processor. The second batch of cabbage is the second half of the head. Pulse the cabbage and carrot until the vegetables are finely chopped. You want to cut the carrot into quarters before you begin so the pieces come out the right size. Mix the cabbage and carrots by hand until the carrots are evenly distributed in the cabbage.
Mix one-half cup of mayonnaise, one-third of a cup of sugar, one-half teaspoon of salt, one-eighth of a teaspoon of black pepper, one-quarter of a cup of milk, one-quarter of a cup of butter milk, one and one-half tablespoons of vinegar, two and one-half tablespoons of lemon juice, and two tablespoons of finely chopped onion. Mix the ingredients until the sugar is dissolved and the ingredients are totally incorporated with each other.
This is the famous KFC coleslaw sauce. A whisk is probably advisable to get the sauce perfect. The whisk will save you some time as well. Pour the dressing on top of the cabbage and carrots. Use a spatula to scrape the bowl to get all of the sauce into the cabbage. Use the spatula to blend the dressing into the cabbage. The final product should be creamy but not pasty or watery.