Went to KFC last night and the Cole Slaw was completely different. Don't know if was a mistake or if they have changed the recipe, hope not.
Here's the three I've settled on over the years.
Here is an unusual, but very good, recipe from Danny Gaulden. If you do not know who Danny is go to
http://www.dannysbbq.com/recipes.asp. Naturally I’ve modified it to suit our taste, as I’m sure you will also as time goes bye.
Danny Gaulden’s Old South Slaw Dressing
1 tablespoons salad oil
6 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic
Even though we use a modified Corky's slaw dressing at the restaurant, there's one I like better. Matter of fact, it's the only one I fix here at home. I LOVE this stuff, but you may not. It's what I consider deep, old south, and what Carolyn and I had every time we went to eat at a seafood house, bbq joint, etc. in south or north Louisiana. Matter of fact, Carolyn's mother fixed a very similar recipe all her life, (she lives in Baton Rouge now and spent many years on the famous river road between New Orleans & Baton Rouge as a home education teacher). Lot of fine cooking goes on down there. Anyway, here is the recipe. It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you'll love this. Nice thing about it is that you can't "over extend" this dressing. If you apply too much, it doesn’t just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don't let the simplicity fool you. I've always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don't let the looks of it fool you. Just try it and let me know what you think.
Mix well and pour over slaw. This is a small recipe and makes enough dressing for about 3-4 people. Adjust accordingly.
Vinegar Cole Slaw:
1/2 head of green cabbage
1/4 head of red cabbage
1 small bell pepper, chopped
1 small sweet onion, chopped
2 carrots, grated
.
Dressing:
1-cup sugar
1 teaspoon salt
1/4 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
½ cup white vinegar
½ cup water
Combine coleslaw, cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a bowl combine remaining ingredients. Pour over cabbage, stir in. Refrigerate for at least eight hours, I usually go for 24 hours in a flat, covered, plastic container large enough to let most of the cabbage rest in the dressing.
Mayonnaise/Sour Cream Cole Slaw
1/2 head of green cabbage
1/4 head of red cabbage
1/2 cup white vinegar
1/2 up sugar
1-cup mayonnaise
1-cup sour cream
1 Tbs celery seed
S&P to taste
Refrigerate and let it sit overnight in a covered container. Blend with cabbage three hours before serving, keep refrigerated until then.