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