Kittencal's Famous Coleslaw
This is the most delicious coleslaw that you will ever have! I make this for weddings, large socials and in the summer for BBQ's and parties, and there is never anything left it all goes and everyone wants the recipe --- plan ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time --- this is not a thick heavy dressing like some other coleslaw recipes it's the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same --- the dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage --- for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in 3 or more large of chopped green onions. For more Kittencal's recipes, visit my recipe site www.recipezazz.com
- Ready In:
- 1 head green cabbage (8-10 cups)
- 1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
- 2 -4 green onions (or to taste)
- 2 teaspoons celery seeds (optional, or to taste)
- 1 cup mayonnaise (Hellman's is best, do not use salad dressing)
- 1⁄3 cup whole milk (light cream even better)
- 1⁄3 cup buttermilk (or yogurt is a great sub)
- 2 -3 tablespoons white vinegar
- 3 tablespoons fresh lemon juice (use fresh only not bottled)
- 1⁄3 cup white sugar, plus
- 2 tablespoons white sugar
- 1⁄2 - 1 teaspoon garlic powder
- 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
- Transfer to a large mixing bowl.
- With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
- Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
- Mix the three veggies all together with a wooden spoon.
- To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
- Pour over the veggies in the bowl, and mix well to combine.
- Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
- FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
I've been making this recipe for several years. It's book marked and has been printed more times than I can remember. I've brought it to pot lucks, camping trips, overnight music festivals, holiday meals, and probably more places and events I can't even think of. I've shredded fresh cabbage and carrots, I've used the bagged stuff straight from the bag, as well as bagged with an extra bit of shredding in a food processor. I've used fresh lemon juice and bottled. My palate isn't sophisticated enough to tell much difference. All I know is it comes out amazing every time I make it. Most everyone asks for the recipe, to which I reply that I found it on the internet. Those that really want to know will ask "where?" and I'll tell them. This will be my go to coleslaw till the end of time, or the end of cabbage......whichever comes first, LOL.1Reply
I have been trying varying coleslaw recipes for years, always resorting to the KFC copycat recipes, but it was still not quite the flavor meld I was seeking. This recipe nails it. I used finely diced sweet onion because I didn't have greens on hand and used heavy cream verses milk ... and the consistency and taste was perfect!.Reply
While the flavor is good it is way too runny. I ended up going to buy a second cabbage (used half) to help spread out the dressing, then added another carrot and another green onion. I still had to strain it a bit. Next time I would use half the liquids and add just a bit at a time and also leave the cabbage a bit bigger. I used a food processor (because Hubby likes tiny cabbage pieces because of his teeth), but I was disappointed. I wanted this to be amazing since I'm taking it to a party tomorrow.Reply