Prep time: 15 minutes
Chill time: 2 hours or more
Loudella Gossage of Turlock and Anna Sturla of Sacramento requested the recipe for KFC's coleslaw. Gossage said it made perfect coleslaw, and she says that she even lost weight eating it.
The Bee has received many requests for this recipe over the years. We heard from dozens of readers who enjoy this coleslaw, which comes from "Top Secret Recipes," by Todd Wilbur. Vivian Witbracht of Rio Linda shares the recipe and says she uses dried buttermilk in a pinch. She has the recipe taped to the inside of her cupboard door for easy reference.
¼ cup granulated sugar
½ teaspoon salt
1/8 teaspoon pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1½ tablespoons white vinegar
2½ tablespoons lemon juice
8 cups very finely chopped cabbage, about the size of rice kernels
¼ cup shredded and finely chopped carrot, about the size of rice kernels
In a large bowl, combine dressing ingredients and beat until smooth.
Add the cabbage and carrots and mix well. Cover and refrigerate at least 2 hours before serving.
Note: It's critical to let the coleslaw chill in the refrigerator for at least 2 hours before serving.
Per serving: 158 calories; 2 grams protein; 13 grams carbohydrates; 11 grams fat (2 saturated, 9 other); 6 milligrams cholesterol; 251 milligrams sodium; 2 grams fiber; 10 grams sugar; 64 percent calories from fat.