I’ve been using this copy-cat recipe for years; you’ll not find anything as close to the original as this one. I first found it on Top Secret Recipes, but now it’s all over the Internet. For the purposes of this post, however, I’ll use a link to his recipe, because I’m pretty sure it originated from him, no matter where you’d find it now. CLICK HERE for the TSR version.

NOW, I’m going to improve upon his recipe and offer little short cuts that trim some time off of preparation but still produce the same delicious result.

Buy a few bags of the pre-shredded coleslaw mix from the salad section in your grocery store (the kind with cabbage and carrot sticks, that DOESN’T have the dressing). Chop this in your food processor until, like TSR’s recipe states, it’s the size of rice. There! You’ve saved yourself from having to wash, chop, and process a head (or heads) of cabbage (which, let’s face it – IS MESSY AND TIME CONSUMING!); it’s also saved you from having to do the same with carrots, as well.

You can gauge by the back of the package (where it states the number of servings) how many packages you’ll need; TSR says 8 cups, which is equivalent to about one head. Don’t forget to figure in the ΒΌ cup of carrots. Honestly, though, I just wing it; I usually use three or four packages and double the recipe anyway, so if I end up with too much dressing, I just either use a slotted spoon to serve it, or I pour off a little of the excess.

Put the finely chopped cabbage and carrots into a large bowl and set aside.

Now, instead of painstakingly mincing the onion, find half of a small (sweet) one, de-skin and rinse it off, then cut it into quarters. Put one or two of those quarters in a blender, along with the rest of the ingredients. Blend on the STIR or LIQUEFY setting until everything is nice and smooth. Pour over the cabbage, stir, then let marinate for at least two hours.

A couple tips about the buttermilk, the lemon juice and the pepper…. You can make your own buttermilk if you don’t have any on-hand (see: “Bettermilk” post). Also, if you’ve got fresh lemons, JUICE THEM AND USE THE JUICE – I don’t know what it is, but using the fresh lemon juice adds a little something more to the recipe than using bottled lemon juice. Lastly, the first time I made it, I thought that the pepper was a bit much, so I only use half of the pepper that the recipe calls for.

I had the coleslaw from KFC a couple years ago, and it didn’t taste like it used to (hardly anything tastes like it USED to anymore); this recipe is for the KFC coleslaw that USED to be…the kind where one could drink the dressing because it was so good.

Make a double batch to take to cookouts and other kinds of gatherings, reserving a little to keep at home – you’ll thank me later.


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