Baked beans or coleslaw?
My kids choose baked beans – they always choose beans. I love this about their palates! Plus, sugar. Bacon. It makes sense, I guess. They’re so predictable at times. Wink.
But for me, it’s never a tough choice – it’s always coleslaw. That said, some are better than others. In fact, some are really, really good…and others are anything but. I love trying slaw at various restaurants, especially since Mark doesn’t like coleslaw. Or so he says. He always forks it over. Pun intended.
My CSA boxes have included 1-2 heads of cabbage each WEEK and I’ve been actively seeking any and all cabbage recipes (help?).
Coleslaw was one of the recipes I made with my CSA cabbage and Pinterest pointed me in the direction of this KFC copycat recipe. And it’s a definite winner!
The 4th of July is quickly approaching (which means my birthday is too!) and so backyard barbecues and cookouts are in full swing. A barbecue staple will forever be slaw and given that you can make it advance and only improve the flavor – total winner and gem of a recipe for summer entertaining or get-togethers!
- 8 cups shredded cabbage*
- 1 carrot (1/3 cup), shredded or matchstick
- 2 Tbsp grated onions
- ⅓ cup sugar
- ½ tsp salt
- ⅛ tsp white pepper
- ¼ cup whole milk
- ½ cup low-fat mayonnaise
- ¼ cup low-fat buttermilk
- 2 Tbsp white vinegar
- 3 Tbsp freshly squeezed lemon juice
- In a large bowl, combine the cabbage, carrot, onion.
- In a separate, medium bowl, whisk together the sugar and all remaining ingredients until incorporated and smooth.
- Pour the wet ingredients over the cabbage mixture and refrigerate for 4-8 hours before serving.
*use a shredding disk on a food processor or buy shredded. Alternately, finely chop/shred with a knife.