The Colonel’s Coleslaw

Growing up we would always stop by the Colonel’s and pick up Coleslaw for all of our coleslaw needs.  Even when we didn’t need a special recipe drumstick we still picked up the coleslaw.  Mainly because it was tasty and finely diced.  The smaller dice allowed for a creamier coleslaw.  So ever since that day I have been trying to make it.  I searched online and there are hundreds of recipes claiming to be it.  I have tried most of them, and this one seems to be the best.  This is a popular recipe on the internet and nobody seems to know where it came from.  Some suggest an employee stole it, but in the end, it was probably an ingenious food blogger with a severe case of munchies.

I have tried this with sliced cabbage and it did not taste the same.  Something about the small dice changes this coleslaw into something magic.

The Colonel’s Coleslaw

• 1 head of cabbage finely diced
• 2 medium carrots finely diced (8-10 inch carrots)
  
• half a medium onion finely minced
• 1/3 cup sugar
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1/4 cup buttermilk
• 1 1/2 tbs vinegar
• 2 1/2 tbs lemon juice
• 1/2 tsp salt
• 1/8 tsp pepper

The key to this coleslaw is the dice of the cabbage and carrot.  The solution, the shredding die for your food processor.  You could do this by hand, but the food processor does it in 10 seconds.  Cut the cabbage into wedges and then feed the wedges vertically into the food processor.  This will give you the perfect dice.

For the carrots, peel them, and then slice them lengthwise into quarters.  Then feed the quarters into the food processor.  If you don’t quarter the carrot, you will get long shreds.  I have a few in my pictures as I didn’t realize that I needed to quarter the carrots until the second carrot.  As for the onion, I sent it through the food processor too.

Place the shredded and diced vegetables into a large bowl.

In a medium mixing bowl, add the remaining ingredients.  Whisk the dressing until all of the lumps are gone.

Pour the dressing over the vegetables.  Fold the dressing in.  Watch out, you need a really big bowl or else you will get cabbage all over your kitchen. My kitchen looked like a mess, but the end product is totally worth it.

Cover the bowl and place into the fridge to let sit for at least four hours.  I like it to sit overnight for the best flavor.

You have to try this out for your next barbecue.