hey so anyone watching this before you mix the cabbage and carrot with anything - take a colander and put the shredded cabbage and carrot in there then salt thoroughly and let sit for like 10 minutes so the salt can draw out the moisture, then squeeze (maybe keep a touch of this liquid for seasoning if needed after the fats and acids) this will keep it crunchy for weeks (also works for anything like making pickles). If you do anything do this, can add dressing later now doesn't matter because food science has you covered - it'll always be crunchy
I find giving it a day allows the flavors to marry... its why homemade soup, stews, pasta sauce or chili tastes better if its been simmering for a couple of hours or stored in the fridge a reheated a couple of days later.
I heartily agree with you. KFC Coleslaw is the best. LJS & Church's are okay, but do not reach the level of KFC. I can't imagine any of these 3 Fast food Restaurants having time to follow all the steps recommended here. That is way too complicated for me. If I make it, I use both Green and Purple Cabbage along with Carrots and Miracle Whip in mine - that's all! I use Miracle Whip - not Mayonnaise because I prefer sweet rather than tangy. I chop both of the cabbages in a chunkier size than typical coleslaw and I call it Cabbage Salad rather than Coleslaw, but everyone else refers to it as slaw. I wash cabbage and let it drain in a colander. Pat the cabbage dry with paper towels - and allow some air time spread on a large tray or platter if the cabbage still feels damp. I use the Large side of a Metal Grater for the carrots while the cabbages are draining. Stir Cabbage and Carrots together. Add the Miracle Whip - or whatever you are using for dressing - a little at a time until you get the amount/taste/texture you want - you can always add more dressing, but you can't take it out! Reminder Tip: Use Miracle Whip if you prefer Sweet; Use Mayonnaise if you prefer tangy.
Too much sugar in kfc--gross to me, guess I'm the only one threw mine into a colander and washed it off fir my usual vinegrette...still so sweet, I couldn't believe it
Cabbage is extremely crunchy; you could even say the ribs are hard. Almost as hard as carrots. It's not going to be overly soft the next day or even days later. If a dressing dilutes a bit, just give the cole slaw a stir. It is thirsty and should be fine. Besides, you want the dressing to get into the veggies, not just slide off the top of them.
My grandmother used to shred the cabbage and other veggies then put a jar of Marzetti's coleslaw dressing on it. No extra steps, and it was always great. I do it the same way now, and mine is just as good.
I been making cole slaw with my mom since I was a kid we’ve always used original Marzetti dressing add a little mayo and sugar and cracked pepper, grated onion, cabbage and carrots let it rest for a few hours before eating
