MAKING COLE SLAW RECIPES

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KFC COLESLAW - TOP SECRET RECIPES



KFC Coleslaw - Top Secret Recipes image

If you've ever seen a clone recipe for KFC Cole Slaw it probably looks like this. This replica Colonel Sanders coleslaw recipe has become one of the all-time most shared recipes on the intraweb. Here's the original secret formula I created from scratch in 1993 for my first book, Top Secret Recipes, to clone the world's best slaw. I've cloned a ton of stuff from KFC. See if I hacked your favorites here. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 11

Nutrition Facts : Calories 95 calories

THE BEST VINEGAR COLESLAW RECIPE | FOOD ... - FOOD NETWORK



The Best Vinegar Coleslaw Recipe | Food ... - Food Network image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don’t be bashful. But the real secret to this colorful coleslaw is the marinating time – a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed 
2 teaspoons sugar  
3/4 teaspoon celery salt 
1/2 teaspoon freshly ground black pepper, plus more if needed 
1 clove garlic, finely grated  
1/2 head green cabbage, cored and very thinly sliced   
1/2 head red cabbage, cored and very thinly sliced  
4 large carrots, peeled and shredded on the large holes of a box grater 
1/4 cup extra-virgin olive oil 

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat. 

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