How To Serve – This recipe makes a very wet coleslaw.Keep It Cold – The flavor is best when this is served cold, rather than at room temperature.Chill Time – Don’t skip this step! It’s super important to give the KFC slaw recipe time in the refrigerator for the flavors to mingle and marry. Secret Ingredient – The secret ingredient that gives this is authentic taste is the grated onion! Not chopped or minced it needs to be grated!.Buttermilk – Gives the slaw its signature tang.Sugar – You only use a little bit but it’s an important ingredient.If you use the large holes on the grater the onion can come out in strands and that just doesn’t work at all! Who wants a long strand of raw onion in their coleslaw? Not me my friend □ I use the small side of the box grater and it’s perfect.No matter how finely you chop the onion, it never seems quite small enough to me for this recipe. Onion – I think grating the onion is really important for this recipe.It makes this recipe so much faster and easier to put together. Now, more often than not, I prefer to use the bags of coleslaw cut cabbage from the market. When I make the coleslaw this way, I generally use my food processor to shred the cabbage, then I run my knife through it to chop it.I’ve made this recipe many times and chopped my own cabbage and carrots. The individual pieces are about the size of rice pieces. Shredding Cabbage – The original KFC coleslaw recipe uses shredded and chopped cabbage.
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