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I've been making this recipe for the past two years and I get the same question every time I serve it at gatherings, "Did you get this at KFC?" ...... My tips? 1.) I use dried tarragon and apple cider vinegar (instead of tarragon vinegar), and still get the same flavor; and 2.) I make the coleslaw about three days in advance so it has the flavor and sharp bite of KFC's.
I worked at KFC for years and made the coleslaw every few days and this is very close to the recipe. We used apple cider vinegar though, Miracle Whip (not regular mayo)and CELERY SALT. That may be the missing ingredient. I have not tried this recipe yet but I will and I'm looking forward to it. I love cole slaw in general and KFC is my all time favorite. I craved it constantly while pregnant, haha
I managed a KFC in Southern Oregon and had to make the slaw dressing quite a few times. This is the closest recipe I've found online. I'm sure there is really no difference between this and the recipe we used from corporate. The Miracle Whip is true, and NO MILK.... I can't tell you how many times I was asked what milk we used. The recipe was very simple. 1 part then 1/2 part then 1/2 part. So if you use 1 cup of miracle whip, you use 1/2 cup sugar and 1/4 cup, here is the argument from everyone, Apple Cider Vinegar, dash of salt, no pepper. This is a recipe for 1 head of cabbage, 1/4 head of red cabbage, 2 medium carrots and 1/4 white union, all rough shred. Increase it as you need it just use the. It's always made in the morning after the previous days batch is packaged. If you ever get a dry slaw from KFC, they had to make a late batch and it didn't get a chance to marinate. 24 hour minimum to marinate. Corporate never would give the recipe to a manager but the GM of our franchise was a bit lazy and called each of us so he wouldn't have to come in and make it.
was only so-so.... i added a few dashes of worcestershire sauce made it way better. also put the chopped cabbage in a fine mesh strainer over a larger bowl.. salt the cabbage and let sit for an hour. rinse it then pat it dry. this will draw out any excess moisture and prevent the slaw from getting runny.
OMG!! This coleslaw recipe was AMAZING!! I hadn't heard of tarragon vinegar before and wasn't sure I could get it in our town (think very rural south), but surprise, I did! It truly is the secret!! Btw, I HATE miracle whip, but decided to try the recipe the way it was written...it was perfect!! I dont think it would have been as good had I gone and used the mayo. Follow all ingrediants and definetly let it sit overnight in fridge (duh) before serving! I made a stew pot full and by the end of the 2nd day, I had a small bowl left for me! Family came out of the woodwork to try it and I was an instant hit!! I had NEVER made anything with cabbage before, much less attempted coleslaw! BEST RECIPE EVER!! Thanks soo much!!
For those that are wondering where to get Tarragon Vinegar, Heinz makes a bottle 12oz for about 3 bucks you can get in walmart stores http://www.walmart.com/ip/Heinz-Gourmet-Tarragon-Vinegar-12-fl-oz/10294538
This is truly a fantastic recipe for "dixie" cole slaw. It tastes just like KFC. Don't substitute ANYTHING. The tarragon vinegar make is perfect.
I let it set overnight in the fridge and it was every bit as good as KFC! I will be using this recipe for my barbecue competitions from now on!
Not an exact reproduction of KFC's coleslaw, but much closer than most (we actually bought a KFC coleslaw to compare them). Still missing a little something, although I can't put my finger on exactly what yet - it may be that "2 heads" is a subjective thing, and it needs to be quantified in the recipe a little better. Also, as the others have said, you MUST let it sit in the fridge at least overnight, hopefully longer, to get something that is remotely close to the real thing.
Some notes to get this closer: * Less mayo (Might try a different mayo, MW is strong) * More tarragon vinegar * More FINELY diced onions * Definitely more sodium (try out MSG)