A stick of butter in coleslaw? That is really unusual. If someone tries it, I'd sure be interested in hearing about it.

More butter!!!!!

We do like KFC slaw and it goes perfect with pulled pork.

This is a variation Mrs West's great grand mother from Sweden's cole slaw.

Shred-:

1/2 medium head of cabbage
1/2 to 1 green pepper
1 carrot
2 ribs of celery
1/4 to 1/2 C. onion

Dressing-:

1 cup of mayo (Rick gets to use Duke's)
1/2 cup Kraft Deluxe French Dressing
1 T. cider vinegar
1 T. sugar
1/4 t. salt

Mix

This is very good fresh but gets runny, but tasty, the second day.

Thanks Johnny! I'll have to give that a try. It's sounds interesting with the French dressing added....

Make sure it's Deluxe French from Kraft. No substitutes.

I'll be sure to look for that specific one. Thanks!

She's funny about that and her home made, from scratch, "vodka" dressing is to die for.
It's all I want on the wild water cress that I would collect. When I am able to nose through
the recipe box I'll post it - been meaning too have it documented for years.

Johnny, Thank You, Thank You, for this recipe!! My son and husband loved it!! And they don't even like KFC coleslaw. They each (me, too) had two helpings. I will be making this frequently!!

I'll have to give that a try too.

I have made that recipe many times Mrs Whiskey and I have always loved it! But I do two things different...one I use broccoli slaw and two I add about a TB of curry powder! it add that special "Hmmm what is that??" flavor....

wow, I was going to post this in a new topic, but, this can be answered here. I am going to make fish tacos and want to use coleslaw. there are recipes with green cabbage and red cabbage, soooo, what is the difference in the them?? these are sound good btw!!