On Mon, 25 Jul 2011 12:42:26 -0700, "Cheri" >
wrote:

>KFC Coleslaw (taken from Top Secret Recipes)
>
>8 cups very finely chopped cabbage (about 1head)
>
>1/4 cup shredded carrot
>
>1/3 cup granulated sugar (sugar substitute works great here)
>
>1/2 tsp salt
>
>1/8 tsp pepper
>
>1/4 cup milk
>
>1/2 cup mayonnaise
>
>1/4 cup buttermilk
>
>1 1/2 TBS white vinegar
>
>2 1/2 TBS lemon juice
>
>1. Be sure that the cabbage and carrots are chopped up into very fine pieces
>(about the size of rice kernels)
>
>2. Combine the sugar (or substitute) salt, pepper, milk, mayonnaise,
>buttermilk, vinegar and lemon juice. Beat until very smooth.
>
>3. Add the cabbage and carrots. Mix well.
>
>4. Cover and refrigerate for at least 2 hours before serving.
>
>The critical part of this cole slaw recipe is the flavor-enhancement period
>prior to eating. Be absolutely certain that the cole slaw sits in the
>refrigerator for at least 2 hours prior to serving for a great tasting slew
>of slaw.

Hubby loves this stuff. I think I've mentioned before, too, that if
you put your chopped cabbage in a colander, salt it well, let it drain
for an hour or so, and then rinse it well, it stays crispy (if you
like it crispy :-) ) and it removes the water from the cabbage that
ends up pooling at the bottom of the bowl on day two. :-)

"BlueBrooke" > wrote in message
...

> Hubby loves this stuff. I think I've mentioned before, too, that if
> you put your chopped cabbage in a colander, salt it well, let it drain
> for an hour or so, and then rinse it well, it stays crispy (if you
> like it crispy :-) ) and it removes the water from the cabbage that
> ends up pooling at the bottom of the bowl on day two. :-)

Yes, you did. It was a great tip BB! I always do that now. :-)

Cheri

On Tue, 26 Jul 2011 18:03:22 -0700, "Cheri" >
wrote:

>"BlueBrooke" > wrote in message
.. .
>
>> Hubby loves this stuff. I think I've mentioned before, too, that if
>> you put your chopped cabbage in a colander, salt it well, let it drain
>> for an hour or so, and then rinse it well, it stays crispy (if you
>> like it crispy :-) ) and it removes the water from the cabbage that
>> ends up pooling at the bottom of the bowl on day two. :-)
>
>Yes, you did. It was a great tip BB! I always do that now. :-)
>
>Cheri

Thanks, Cheri. :-) I really like it because even half of a cabbage
makes a much bigger batch than we can finish off in a couple of days.
This keeps it "fresh" for the day or two longer that we need to eat it
all. I sure wish I could remember where I heard or read about it
originally. Hum -- probably Cook's Illustrated. :-)