Coleslaw Salad

This post is sort of a continuation to my previous post, which was about our July 4th celebration. As mentioned to you, my hubby and I decided to grill some rib-eyes, and I prepared this side salad.

Like I said, this coleslaw was inspired by KFC. I've always liked how they prepared the coleslaw, so I wanted to make an imitation of theirs. I've browsed through the internet for recipes, and I was so surprised that there's a lot that came up as a result of my search. I compared a lot of the recipes that I found and noticed that most of them have similar ingredients, only the ratio varies just a tiny bit. So, I decided to make my own version.

The salad is a breeze to make, mainly because I also decided to use the pre-shredded mix in the bag. Of course, nothing beats fresh ingredients from the market. But for working wives like me, or if you're pressed for time, those pre-washed, bagged salads are a huge help.

Anyway, the following recipe is more like a method than anything else. Please feel free to adjust the ingredients' ratio, according to your preferences. The measurements I gave below are all an approximation, as I eyeballed everything, and tasted the mix every now and then until I've convinced myself that I've come close to KFC-coleslaw taste that I was trying to achieve.

Coleslaw Salad
1 small onion, finely chopped
1/2 cup mayonnaise
1/4 cup milk
1/4 cup sour cream
2 tbsp white vinegar
1 lemon, juiced
3 tbsps granulated sugar (more or less, depending on your taste)
1 bag of pre-shreddix coleslaw mix (or approx 1 head shredded cabbage, 3 medium sized shredded carrots)
1/4 kosher salt
1/4 freshly ground pepper

1. In a bowl, mix the first 5 ingredients, from onion thru lemon. Let it stand while you shred the vegetables. (Skip this if using the pre-shredded mix)
2. Add the vegetables to the mixture. Toss until dressing is well incorporated. Season with salt and pepper.
3. Cover the salad with plastic and let it rest in the fridge for about 2 hrs before serving.