[THIS RECIPE HAS BEEN UPDATED] The version sold in the fried chicken stores is too sweet for my taste so I’ve dialed back the sugar; the original/copycat recipe can be found here. Out of laziness I’ve scaled the ingredients for a 14-ounce bag of prepared supermarket cole slaw mix; double measurements if using a full head of shredded* cabbage. 6-8 servings.
14-oz bag shredded* cole slaw mix
1 T sugar
¼ t Kosher salt
1/8 t black pepper
¼ c mayonnaise
2 T buttermilk
2 T whole milk**
2 1/2 t white vinegar
2 ½ t lemon juice
Method: Mix dressing ingredients in a serving bowl and stir till sugar is dissolved. Add cole slaw mix and mix well. Refrigerate at least 2 hours before serving.
* The Colonel uses chopped cabbage, as you know, so on a subsequent prep I did the same. The result was watery, due to the extra liquid the cabbage gives off with increased surface volume when chopped. If you want to use my recipe with chopped cabbage you’ll need to do some experimenting. Better to just stick with shredded.
** You can use low-fat milk if that’s what you have and add a bit of extra mayo.