Ingredients:
1/2 head of cabbage finely chopped about 4 cups
1/2 medium carrot finely chopped
2 tbsp buttermilk
4 1/4 tsp white vinegar
1 1/2 tbsp onion finely chopped
2 tbsp whole milk
1/4 cup mayonnaise
2 tsp lemon juice
4 tsp sugar
1/4 tsp salt
3/8 tsp black pepper
Directions:
Cut the cabbage into smaller pieces that will fit easily into a food processor.
Place the cabbage in the food processor and pulse until finely chopped into small pieces. Work in small batches if necessary to avoid pulverizing the cabbage.
Transfer the finely chopped cabbage to a medium mixing bowl.
Place the carrot in the food processor and pulse until finely chopped into small pieces.
Add the finely chopped carrot to the bowl with the cabbage.
In a separate small mixing bowl combine the buttermilk white vinegar finely chopped onion whole milk mayonnaise lemon juice sugar salt and black pepper.
Whisk the dressing ingredients together thoroughly until the mixture is smooth and the sugar is well incorporated.
Pour the prepared dressing over the cabbage and carrot mixture.
Stir thoroughly until the cabbage and carrot are evenly coated with the dressing.
Do not worry if the coleslaw initially appears slightly dry because the salt and dressing will gradually draw moisture from the cabbage as it chills.
Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the dressing and vegetables to blend and develop flavor.
Remove the coleslaw from the refrigerator and stir thoroughly before serving to redistribute the dressing.
Serve the Copycat KFC Coleslaw chilled.
