I went in search of a coleslaw recipe that resembles the sweet coleslaw at Red Lobster and KFC, two restaurants that make great sweet coleslaw. KFC’s might be a little tangy, but it’s my second favorite. I came up with the following recipe for a sweet creamy coleslaw, and it’s not tangy:
Ingredients:
- 3/4 cup mayonnaise (preferably regular Hellman’s, not canola*)
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup vegetable oil*
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt (can substitute with celery seed)
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head green cabbage, finely shredded
1 medium shredded carrot (optional)
Directions:
Shred cabbage with a box grater over a large bowl. I cut the cabbage in 
quarters, remove the core and shred one quarter at a time. I prefer shredded cabbage rather than chopped. Set aside.
In a small bowl, whisk mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage, a little at a time, and toss until cabbage is well coated. Keep coleslaw refrigerated.
This is enough sauce for a large head of cabbage. Since cabbage size varies, add about half to the coleslaw and toss. Then, add more a little bit at a time until you get the consistency you like. I strain my after if it’s too liquidy.
Also, I don’t put carrots in my coleslaw, but you can add some shredded carrots to add some color.
*Note: One time, I made this with Hellman’s made with canola and though it was good when served right away, it didn’t refrigerate well and turned a dark color.
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