ELIZE’S KFC COLESLAW WITH A TWIST
Of all the fast food places, The Colonel’s coleslaw is actually what I’m after. Give me a bucket of that sweet, crunchy slaw and my taste buds are in heaven!
- 4 cups grated cabbage
- 1 medium carrot, grated
- 2 tablespoon red onion, grated
- ½ cup Cross and Blackwell mayonnaise
- 1 desert spoon Nola tangy mayonaisse
- 50 ml seedless raisins
- 15 ml brandy
- 30 ml diced capers
- 1/3 cup sugar
- ¼ cup milk
- ¼ cup buttermilk
- 2 ½ tablespoon fresh lemon juice
- 1 ½ tablespoon brine from dill gherkins jar
- ½ teaspoon celery seed
- salt and pepper to taste
Roughly slice cabbage/cole and add to food processor. Pulse 3 or 4 times to get a small chop. Grate carrot on a box grater and add to cabbage.
Soak raisins and capers in brandy, add to cabbage.
In a small bowl whisk remaining ingredients until smooth.
Add to cabbage to combine.
Refrigerate at least 2 hours or overnight.
Recipe and photo: Elize de Kock