Post by 2WhlWzrd on Jul 17, 2019 10:04:25 GMT
KFC is not only about the chicken, there are also the sides. And one of those sides for me has always been the coleslaw.
I see there is another version of the recipe (copycat) already posted here, but this one is taken directly from the KFC manuals and scaled down to more reasonable sizes.
Something to note is that across the different manuals the ingredients and measure are the same, but the instructions vary at different bits.
One indicated that the onion used are actually dehydrated, and the slaw must be allowed to marinate overnight. But I think the correct term here is actually macerate.
I also include the conversion, if you wish to use fresh onion instead and "salad oil" seems to be no longer available anywhere these days so I used extra virgin olive oil instead.
A copy of the recipe is attached at the end of the post.
KFC Coleslaw
**************************************** Small size ****************************************
Yeild: About 5 cups
1-1/2 lbs Cabbage (cored)
1-1/2 Tbsp Onion (dehydrated, chopped)
2 Tbsp Carrots (chopped)
1/2 cup Miracle Whip
2 Tbsp Olive Oil (extra virgin)
2 Tbsp Tarragon Vinegar
1/2 cup Sugar
1/2 tsp Salt
**************************************** Large size ****************************************
Yeild: About 10 cups
3 lbs Cabbage (cored)
3 Tbsp Onion (dehydrated, chopped)
1/4 cup Carrots (chopped)
1 cup Miracle Whip
1/4 cup Olive Oil (extra virgin)
1/4 cup Tarragon Vinegar
1 cup Sugar
1 tsp Salt
Clean and core the cabbage, then peel and trim the onions and carrots.
Chop all produce to confetti size.
Whisk together dressing ingredients and then throughly combine with produce.
Marinate over night.
To use fresh instead of dehydrated Onion, the measure is 3 Tbsp dehydrated = 1/2 cup fresh.
KFC Coleslaw.txt (1.06 KB)
I see there is another version of the recipe (copycat) already posted here, but this one is taken directly from the KFC manuals and scaled down to more reasonable sizes.
Something to note is that across the different manuals the ingredients and measure are the same, but the instructions vary at different bits.
One indicated that the onion used are actually dehydrated, and the slaw must be allowed to marinate overnight. But I think the correct term here is actually macerate.
I also include the conversion, if you wish to use fresh onion instead and "salad oil" seems to be no longer available anywhere these days so I used extra virgin olive oil instead.
A copy of the recipe is attached at the end of the post.
KFC Coleslaw
**************************************** Small size ****************************************
Yeild: About 5 cups
1-1/2 lbs Cabbage (cored)
1-1/2 Tbsp Onion (dehydrated, chopped)
2 Tbsp Carrots (chopped)
1/2 cup Miracle Whip
2 Tbsp Olive Oil (extra virgin)
2 Tbsp Tarragon Vinegar
1/2 cup Sugar
1/2 tsp Salt
**************************************** Large size ****************************************
Yeild: About 10 cups
3 lbs Cabbage (cored)
3 Tbsp Onion (dehydrated, chopped)
1/4 cup Carrots (chopped)
1 cup Miracle Whip
1/4 cup Olive Oil (extra virgin)
1/4 cup Tarragon Vinegar
1 cup Sugar
1 tsp Salt
Clean and core the cabbage, then peel and trim the onions and carrots.
Chop all produce to confetti size.
Whisk together dressing ingredients and then throughly combine with produce.
Marinate over night.
To use fresh instead of dehydrated Onion, the measure is 3 Tbsp dehydrated = 1/2 cup fresh.
KFC Coleslaw.txt (1.06 KB)
