I’m going to be honest here; growing up, I actually somewhat liked Kentucky Fried Chicken’s coleslaw. My mother seemed to have a bit of a fondness to it, and I could handle small bites of it from time to time when I wasn’t focused on the mashed potatoes and gravy, further proof of my lack of good taste in youth.
It wasn’t until later (much, much later) that I realized that coleslaw could be elevated to something far beyond a very sweet mayonnaise laden mass of limp vegetables.
After a bit of research and tinkering, this is my version of a slightly sweet and tangy coleslaw. Clear measurements at the end of the post.
First thing you need for coleslaw are the vegetables. Cabbage, onion, celery and a carrot are required. Green bell pepper (not pictured) is not, but a welcome addition. Unless you have a friend who is highly allergic to it. Which I do.
I’m just making a modest batch of coleslaw this time, so I only needed about a third of that cabbage and half the onion pictured.
Beyond the vegetables, you need flavor of course. Paprika, apple cider vinegar, honey mustard, olive oil and ground white pepper are what I use to bind everything together, along with an optional certain something. More on that later.
Yes, my family keeps white pepper in the black pepper container. We’re very frugal around here.
