Do you any of you just love KFC? I do. My mom tells my siblings and me that when she was growing up they ate it often on Sundays. Her grandparents raised her, and they would stop by KFC on the way home from church to pick up a bucket of chicken, potatoes and coleslaw. Well the last time I visited my great grandmother (when I was a junior in high school), forever ago, in Mississippi we did this. I of course I put my dibs on the coleslaw. I love the stuff.
Coleslaw is one of my favorite salads. It seriously just hits the spot for me. My husband was the one who requested to have it on our meal menu this week. A few days ago he went out to eat at a little BBQ truck here in town. They served him a great poppy seed dressing coleslaw. I decided to try to replica it. I think it turned out great.
This is a great recipe also to serve at all your summer BBQ’s this season. Everyone will be asking for the recipe. Enjoy!
2 c. shredded green cabbage
1 ½ c. shredded purple cabbage
½ c. shredded carrot
1 apple, julienned
3 T. mayo
3 T. olive oil
1 T. apple cider vinegar
1/3 c. lemon juice
1 T poppy seeds
Pepper & salt
Shred all the cabbage and carrot. Add it to a large bowl. Cut the apple and add it to the bowl as well. In a mixing bowl at mayo, oil, vinegar, lemon juice and poppy seeds and whisk together until no longer lumpy. Pour over the top of cabbage and carrots. Stir it until it’s completely covered by the sauce. Top with pepper and salt for taste. Place in the fridge for about an hour to chill before serving.