The Best Cole Slaw

A blend of cabbage, carrots and minced onion is mixed together with a creamy, dreamy homemade dressing, and after marinating for several hours in the fridge, makes this classic Cole slaw a perfect accompaniment for everything from fried chicken to sandwiches, BBQ brisket to burgers and hot dogs, to holiday meals. Jim's favorite is the KFC original Cole Slaw, so I went on a mission to make my own version. There are several copycat recipes out there, but I think this one really nails it, and includes some key spices not found in other's renditions. Be sure to make it ahead, at least a few hours or overnight if you have time, so the flavors really meld and come together.

INGREDIENTS

• 28 oz Shredded Cabbage and Carrot Blend Finely Chopped in a food processor
• ¾ Cup Granulated Sugar
• 3 Tbsp. Finely Minced Yellow Onion
• ½ Cup Buttermilk (or add 2 tsp. of White Vinegar to low-fat milk as a substitute)
• 2-½ Tbsp. Lemon Juice
• 1-½ Tbsp. White Vinegar
• 1 tsp. Celery Seed
• ½ tsp. Celery Salt
• 1 tsp. Table Salt
• ½ tsp. Black Pepper

INSTRUCTIONS

Step 1: Gather all of your ingredients.

Step 2: In a medium mixing bowl, whisk together all of the dressing ingredients, everything but the cabbage and carrot blend.

Step 3: Pour the dressing over the cabbage blend and mix thoroughly.

Step 4: Store the Cole slaw in the refrigerator, covered, several hours or overnight, allowing the salad to chill and the flavors to meld.

Before serving, be sure to give the Cole slaw a thorough stir.

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