My granny from WV used to make it like this. I live in New England now, and they make it too coarse with almost no sweetness. It's like something you'd feed a horse! Thanks for the memories of grandma.
My first job at age 16 was as a cook at KFC in my hometown. I'm 60 now. This is not the recipe we followed. We made it by the 15 gallon drum. We had a specially designed machine for chopping the cabbage and carrots. We did not add onion. The machine was powered by electric motor. It had a round trough shaped like half a hollow donut with the open side up. The trough rotated and had a rapidly spinning metal blade resembling a boat motor propeller that spun inside of it with a protective metal cover over the blade area. The cabbage heads were quartered and the bitter cores removed. Cores were a no-no. Carrots were peeled and cut into chunks. One or two nice dark green leaves were reserved from each head and were ground with the rest and the resulting color blend was a point of pride as a trademark. Vegetables were slowly fed into the rotating machine and mixed by hand as the trough rotated from under the blade. Once chopped to the correct consistency, the cabbage and carrot mix was scooped out by hand into the 15 gallon drum placed just under the lip of the trough. This continued until the drum was full. And 15 gallons is a lot of coleslaw. The dressing did not contain milk, buttermilk, lemon juice, or black pepper. I'm pretty sure no salt was added either. The mayonnaise added the salty flavor. I don't remember the measurements exactly. But the dressing was made of mayonnaise, sugar, white vinegar, and oil. The dressing was mixed thoroughly by stirring, then added to the drum full of slaw. The whole thing was stirred by hand with a huge and sturdy stainless steel spoon that was about three feet long. It was also stirred again each time coleslaw was dipped into containers to stock the cooler for sales. It was a delicious recipe as were all the sides we prepared then. I'm not sure their recipe is as strict now as it was back then. It may just be a local issue, but they no longer remove the core or include green cabbage leaves. That leads me to believe that they may use a prepared cabbage coleslaw mix instead of grinding their own.
it probably is,you can never copycat the rests even if they give you the recipe,like the man was saying in his story,they make such a large batch you cant scale down and maintain the same taste i think. but i love the way she explained it
I cannot eat KFC cole slaw now it taste funny.I remember when I was growing up I use to love it I would just go buy the coleslaw not the chicken that how much I love it because it was sweet tasting
Anyone remember/know the recipe for Dairy queen's cole slaw, back in the late 80's early 90's. I'm not a fan of most slaws but this was delicious, my kids and I would argue over the little containers. I don't think it was creamy, and I think there was a slight greenish tint to it, and both slightly sweet and tart.
its my favorite i still go to kfc to have it,and it keeps me from eating too much fried chicken,its one thing i cant cook well and I am glad cause id be making it every week. lol.
I haven't experimented to find the perfect combination of spices and herbs, but you can Google it and find several different recipes that claim to be the same as the original blend. Have fun checking them out! Thanks for watching!
@@catscratchkitchen I searched a lot, but unfortunately I did not find the right or real mixture.. I hope to find the fried chicken seasoning mixture in your account one day. Your account is very special
Thanks for the kind words. Unfortunately, the genuine recipe is a highly guarded secret of the company that owns KFC, Yum! Brands. It's doubtful they will ever release the actual recipe or even confirm a copycat recipe is authentic. Good luck, though.
@@catscratchkitchen I visited South Africa a month ago, and by chance I ate dinner at a restaurant that served fried chicken, which is a local restaurant. Surprisingly, the taste of the chicken served was exactly like Kentucky Fried Chicken by more than 99 percent.. I was amazed at that.
My first job was at KFC back in 1981. I was a cook. We were always told that only two people on earth knew the recipe and they never traveled together. The seasoning came in a white colored foil packet measuring about 6 x 12 inches. It had no words or markings on it. I can only say with certainty from seeing and working with it and from breathing the dust that it definitely has pepper and salt in it. Everything was ground very fine and was impossible to visually pin down. I personally think it has both black and white pepper, salt of course, garlic, onion powder, thyme, and sage. I've never been able to discern anything more from the taste or from having worked with it. But their claim is that it has 11 herbs and spices. I, too, would love to know what they all are and in what amounts.
Sorry but i need to ask how do we know which is the reaL COLESLAW like they make at KYC the reason i ask is there are so many videos saying they have the Recipe and its different from yours. Which one is the one really like KFC?
I only claim to have a copycat version, as close as I can make it. I'm not sure if anyone outside of KFC has the original recipe. We can only approximate the texture and taste.
I usually make my own. Pour 1 Tbs. of vinegar or lemon juice into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes.
Thanks for showing us the right way. My wife did a copycat, but it didn't come out that great. She diced stuff, and everything was so big and CHOMPY. Hurt my teeth to eat like-big rocks in it. Disliked it so much that I almost threw bowl at her. And, we just ate at Long John's Silver's, and they have great coleslaw. Just hope Wife follows this recipe, because you are Great Chef.
It is perfectly safe to freeze coleslaw. You can freeze coleslaw without risk as long as the slaw hasn't been left out before freezing and it's thawed. You can keep coleslaw in the freezer for up to 1 month. Any longer than that, and the texture will change too much.
My coleslaw is better than KFC. It use to be good in my town but now it is terrible. I'am tried of calling and complaining. I was s good customer for them but now I refuse to go there. They served with no Mayo, old cabbage and it tasted like human sweat and they don't seem to care.
I'm finding it hard to believe that the end result is similar to coleslaw from KFC. Of to believe the list of ingredients in KFC Finland - there's white and red cabbage and no onion and no that weird U.S. shit you Yankees call buttermilk. Just regular mayonnaise deluted with something like sour cream. Food processor on video produced much smaller pieces of stuff then in KFC. Of course it's mine, IMHO.
Perhaps the Finland version is quite different from the US. There is definitely no red cabbage in the US version. Plus it is very finely cut. Also if you check the ingredients from KFC, in the US at least, it does contain onion. Although minced, you would only notice the flavor and not actual chunks of onion. All that being said, several fast food restaurants make regional changes to their recipes to suit the tastes of that region. It could very well be that the version in Finland is different.
You’re so sweet and creative thank you for the recipe ❤️
My granny from WV used to make it like this. I live in New England now, and they make it too coarse with almost no sweetness. It's like something you'd feed a horse! Thanks for the memories of grandma.
Thanks for the recipe I making every Sunday 😍😍
My first job at age 16 was as a cook at KFC in my hometown. I'm 60 now. This is not the recipe we followed.
We made it by the 15 gallon drum. We had a specially designed machine for chopping the cabbage and carrots. We did not add onion. The machine was powered by electric motor. It had a round trough shaped like half a hollow donut with the open side up. The trough rotated and had a rapidly spinning metal blade resembling a boat motor propeller that spun inside of it with a protective metal cover over the blade area.
The cabbage heads were quartered and the bitter cores removed. Cores were a no-no. Carrots were peeled and cut into chunks. One or two nice dark green leaves were reserved from each head and were ground with the rest and the resulting color blend was a point of pride as a trademark. Vegetables were slowly fed into the rotating machine and mixed by hand as the trough rotated from under the blade. Once chopped to the correct consistency, the cabbage and carrot mix was scooped out by hand into the 15 gallon drum placed just under the lip of the trough. This continued until the drum was full. And 15 gallons is a lot of coleslaw.
The dressing did not contain milk, buttermilk, lemon juice, or black pepper. I'm pretty sure no salt was added either. The mayonnaise added the salty flavor. I don't remember the measurements exactly. But the dressing was made of mayonnaise, sugar, white vinegar, and oil. The dressing was mixed thoroughly by stirring, then added to the drum full of slaw. The whole thing was stirred by hand with a huge and sturdy stainless steel spoon that was about three feet long.
It was also stirred again each time coleslaw was dipped into containers to stock the cooler for sales.
It was a delicious recipe as were all the sides we prepared then. I'm not sure their recipe is as strict now as it was back then. It may just be a local issue, but they no longer remove the core or include green cabbage leaves. That leads me to believe that they may use a prepared cabbage coleslaw mix instead of grinding their own.
❤❤❤
So who cares 😒
@@7LAMPSofFIRE Sometimes it is better to say nothing...
@@petara45 I didn't say anything. I typed it. You _mouthy_ idiot!
@@petara45 I didn't say anything. I typed it. You _loud mouth idiot_ !
I love it. I'll make it tomorrow and eat it all day long. Thank you
My pleasure, thanks for watching!
Thanks for the recipe I will try it out
Great
Thanks for watching!
I use tarragon vinegar and less sugar. Supper recipe.
Thanks for the recipe. I will try it. 😊
Thanks for watching!
Great recipe! Thanks so much for sharing. Tasted like what my Mom use to always make. Think this is better than KFC.
Thanks and thanks for watching.
it probably is,you can never copycat the rests even if they give you the recipe,like the man was saying in his story,they make such a large batch you cant scale down and maintain the same taste i think. but i love the way she explained it
THANK YOU FOR SHARING❤❤
I cannot eat KFC cole slaw now it taste funny.I remember when I was growing up I use to love it I would just go buy the coleslaw not the chicken that how much I love it because it was sweet tasting
Nice and easy recipe. I will try it! 😊
Anyone remember/know the recipe for Dairy queen's cole slaw, back in the late 80's early 90's. I'm not a fan of most slaws but this was delicious, my kids and I would argue over the little containers. I don't think it was creamy, and I think there was a slight greenish tint to it, and both slightly sweet and tart.
its my favorite i still go to kfc to have it,and it keeps me from eating too much fried chicken,its one thing i cant cook well and I am glad cause id be making it every week. lol.
I haven't tasted it yet, but I'm sure it is delicious.
Greetings from México. 🇲🇽
Thank you
I liked the reginal one the new one taste like dried packagebcabage with mayo and vinager thrown on
i can't try .thank you madam.
What's the brand of that processor? Looks delicious 🤤 thanks
My food processor is made by Hamilton Beach.
Thanks for watching!
lol, I was wondering as well! I need one
I love it 😊
Looks delicious
Thanks for watching!
I am Clair I love K F C Cole Shaw thanks for the recipe
Me too! Thanks for watching!
What are the spices for fried chicken like Kentucky Fried Chicken?? Can you explain it to us, thank you
I haven't experimented to find the perfect combination of spices and herbs, but you can Google it and find several different recipes that claim to be the same as the original blend. Have fun checking them out!
Thanks for watching!
@@catscratchkitchen I searched a lot, but unfortunately I did not find the right or real mixture.. I hope to find the fried chicken seasoning mixture in your account one day. Your account is very special
Thanks for the kind words.
Unfortunately, the genuine recipe is a highly guarded secret of the company that owns KFC, Yum! Brands. It's doubtful they will ever release the actual recipe or even confirm a copycat recipe is authentic. Good luck, though.
@@catscratchkitchen I visited South Africa a month ago, and by chance I ate dinner at a restaurant that served fried chicken, which is a local restaurant. Surprisingly, the taste of the chicken served was exactly like Kentucky Fried Chicken by more than 99 percent.. I was amazed at that.
My first job was at KFC back in 1981. I was a cook. We were always told that only two people on earth knew the recipe and they never traveled together.
The seasoning came in a white colored foil packet measuring about 6 x 12 inches. It had no words or markings on it.
I can only say with certainty from seeing and working with it and from breathing the dust that it definitely has pepper and salt in it. Everything was ground very fine and was impossible to visually pin down. I personally think it has both black and white pepper, salt of course, garlic, onion powder, thyme, and sage. I've never been able to discern anything more from the taste or from having worked with it.
But their claim is that it has 11 herbs and spices.
I, too, would love to know what they all are and in what amounts.
Instead of buttermilk I use fresh cream & less sugar , add a sprinkle of mix herbs😋😋😋
Nice change
Sorry but i need to ask how do we know which is the reaL COLESLAW like they make at KYC the reason i ask is there are so many videos saying they have the Recipe and its different from yours. Which one is the one really like KFC?
I only claim to have a copycat version, as close as I can make it. I'm not sure if anyone outside of KFC has the original recipe. We can only approximate the texture and taste.
what a good point! lol. I agree
Mmmmm😮
Glad you liked it!
youre amazing
Thanks a lot...and thanks for watching!
Where are you getting buttermilk in ecuador?
I usually make my own. Pour 1 Tbs. of vinegar or lemon juice into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes.
Awesome 😎 👍
Thanks for watching!
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Thanks for showing us the right way. My wife did a copycat, but it didn't come out that great. She diced stuff, and everything was so big and CHOMPY. Hurt my teeth to eat like-big rocks in it.
Disliked it so much that I almost threw bowl at her. And, we just ate at Long John's Silver's, and they have great coleslaw. Just hope Wife follows this recipe, because you are Great Chef.
Thanks and thanks for watching m
❤
Thanks for watching!
Can cold slaw be frozen 😮
It is perfectly safe to freeze coleslaw. You can freeze coleslaw without risk as long as the slaw hasn't been left out before freezing and it's thawed. You can keep coleslaw in the freezer for up to 1 month. Any longer than that, and the texture will change too much.
I don't love KFC coleslaw. I love creamy coleslaw. I use Miracle Whip and powdered sugar. 😋
Wow, that must be sweet.
Worked at KFC the last thing you want to consume is that poison
Can we use lest sugar?
Absolutely! Always make recipes to your own personal taste. That's half the fun.
I think it has a bit of horse radish
My coleslaw is better than KFC.
It use to be good in my town but now it is terrible. I'am tried of calling and complaining.
I was s good customer for them but now I refuse to go there.
They served with no Mayo, old cabbage and it tasted like human sweat and they don't seem to care.
I'm finding it hard to believe that the end result is similar to coleslaw from KFC. Of to believe the list of ingredients in KFC Finland - there's white and red cabbage and no onion and no that weird U.S. shit you Yankees call buttermilk. Just regular mayonnaise deluted with something like sour cream. Food processor on video produced much smaller pieces of stuff then in KFC. Of course it's mine, IMHO.
Perhaps the Finland version is quite different from the US. There is definitely no red cabbage in the US version. Plus it is very finely cut.
Also if you check the ingredients from KFC, in the US at least, it does contain onion. Although minced, you would only notice the flavor and not actual chunks of onion.
All that being said, several fast food restaurants make regional changes to their recipes to suit the tastes of that region. It could very well be that the version in Finland is different.
@@catscratchkitchenI applaud your polite answer!!
KFC is Kentucky Fried Chicken, from America, not fucking Finland, dipshit. 🇺🇸🖕
You are not polite in Finland ?.. but you have red cabbage. Happy for you
KFC coleslaw is dairy free and soy free.