 it's Chris and Tammy with Collard Valley Cooks and we are making up some delicious coleslaw. We're doing a little different for this weekend and we're making a KFC copycat coleslaw. So let's get started. We're going to start by mixing the wet ingredients. So we're gonna use it's a half cup of butter milk, a quarter cup of milk. Lemon juice is two and a half tablespoons and this is some lemon juice that I actually squeezed from our Myra lemons and froze two and a half. There you go. And then white vinegar, one and a half tablespoons. I got all my gloves so that when I use my grater, I won't hurt my hand. So you got one and a half tablespoons of white vinegar. Add the salt and pepper, half a teaspoon of black pepper, and a half teaspoon of salt. And your mayonnaise has salt in it too so remember that. I'm just gonna whisk this together good. We're gonna add a third cup of sugar. So this is a KFC copycat and I thought it would be perfect for Memorial Day weekend and if you mix it up the day ahead and let it marinate the better it's gonna taste. And last, a really important ingredient, mayonnaise. You're gonna use a half cup of mayonnaise, an I like blue plate so that's what we're using. Delicious! I'm also gonna be making a good baked bean recipe so y'all look forward to seeing that. So many of y'all will grill on a Memorial Day weekend and you have the day off because it is a holiday and it's great to go ahead and start thinking about what you're gonna be cooking and this is gonna be absolutely delicious with our cabbage. Now what we're going to do is chop up some cabbage and some carrot. I can't use that knife with this glove on. Let me take the glove off to use the knife. And this dressing is for a whole head of cabbage. If you've got a food processor you can use it. We're also gonna put some carrots in it. It says about one carrot. I went ahead and got two and whatever I have that's left my chickens will enjoy. I'll just chop it up small for them. Y'all come eat. They're enjoying the coleslaw too. So I'm gonna slide this out of my way. We're also going to add a few tablespoons of the onion, just enough to flavor it and it's gonna be grated small as well. So we're gonna use this to see how pretty it looks as I grate. You can come on over here to my left press. And we're just gonna start grating. I'm gonna use the large side of the grater. So we're gonna grate the cabbage, the onion, the carrot, everything. And if you've got a glove like this you could just rub it right into the grater but it needs to be grated and not chopped. If you want it to be like KFC you want it to be in small pieces and the dressing is gonna soak down in there. It's gonna be delicious. If you if you have a little piece that's too big left I can just put it over here and feed it to the chickens. We're gonna do our carrots and I always start with the big side and that way my waist is on the little side. That's probably enough carrot for this recipe. It's said one carrot. And we're just gonna keep grating until we get this whole cabbage grated. Alright the chickens are getting the miscellaneous pieces and there's so much of it we can afford to give them some. And to tell y'all the truth I hate to say I did all of this. Y'all know with my right arm I do have lymphedema and so Chris did help me do this. We do have a food processor I just don't want getting it out and filling with it when we can just grate it. I've been chopping up a lot of stuff for the chickens though it might might make sense for me to get it out and just have it out all the time. Okay the reason I put this in this is just so y'all could see how pretty it is. So we're gonna mix it up. I'll get out the bigger pieces that might have got left in here. And whenever you chop up a carrot you will get your glove stained a little. But look these gloves you just throw them in the white clothes and wash them. I bleach them and with my whites. They're so handy. It's all there is to it and then I just got to get a knife and top that up for the chickens good. Now let me get me a spoon. And it says to marinate this at least two hours before you serve it and it's best if you make it the day ahead. And I'm gonna go ahead and finish mixing it up good. Because it's got that onion in there and you want to make sure and get a little onion everywhere. And whenever you grate an onion it don't take a lot of it to flavor. You can smell it and it's just that little bit. We're gonna pour it over here. Pepper in everything. Mix it up. Let it marinate. And I'm gonna let it marinate for a couple of hours at room temperature and then I am going to refrigerate it. And some of my new Tupperware. I got myself a whole set of Tupperware for Mother's Day. And they do sell it on Amazon now and I do have a link that I can show you. It was $99 and it was a lot of Tupperware for $99. So let me get that bowl out. Got for that much money. I think this will hold that slaw perfect. Their pastel colors are really pretty. Yep, that should do it. You got a bunch of it already in the refrigerator, don't you? Yes, I do. I'm using it for my leftovers. And when you serve this go ahead and mix it up again because you want it to be good and moist. The good thing about grating your cabbage small like this is you do get some juice off the cabbage as well. So it makes your slaw a little more juicy. I know I'm clanking. Have to get me a taste before it even marinates. Just mix it up real good y'all. Get it in the fridge. Boy, everyone's gonna be excited to have some good slaw on the table. It tastes like KFCs. I'll go ahead and taste it with this. And I won't use it again. It is really delicious and I know we're gonna enjoy it when we grill out this weekend. So mix you up some KFC cold slaw and everybody will be happy. We'll see you next time on Colored Valley Cooks where we cook like our mums did. Bye y'all love ya.