KFC Coleslaw

I don't usually care for coleslaw, and I don't particularly care for KFC most of the time except for the Delicious coleslaw they serve there. Maybe it is because it reminds me of the coleslaw my grandmother use to make, or maybe its just because it is delicious! I have searched the internet for a KFC recipe and have found several different versions. I took the parts I thought looked good and came up with this recipe. It is very good and possibly even better than KFS's.

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk (you can make buttermilk by combining 1/4 cup milk and 1 teaspoon white vinegar and allow to stand for 2 minutes)
2 1/2 tablespoon of lemon or lime juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups of finely shredded cabbage (about 1 head, I found that running it through the grater on the food processor worked best!)
1/4 cup shredded carrot (ditto on the food processor)
2 tablespoons minced onion (again, the food processor)

1. Be sure the cabbage and carrots are chopped up into very fine pieces (about the size of rice). If you use a food processor just use the grater attachment and process the cabbage, carrot and onion all at once.

2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, pepper in a large bowl and beat by hand until smooth.

3. Add the cabbage, carrots, and onion, mix well.

4. Cover and refrigerate for 2 hours before serving.

Spiced Red Lentil Soup

2 Tablespoons vegetable oil
1 onion, minced
4 cloves garlic minced
1 tablespoon grated ginger
1 teaspoon garam masala
3 cups water
1 1/4 cups red lentils, picked over, and rinsed
1 can coconut milk (NOT cream of coconut)
1/4 cup fresh cilantro minced
3 plum tomatoes chopped medium
Salt
Pepper

Heat the oil in a large saucepan over medium heat. Add the onion and 1 teaspoon salt and cook until softened. Stir in the garlic, ginger, and garam masala and cook until fragrant. Stir in the water, lentils, and coconut milk. Bring to a boil. Reduce to a simmer, partially cover, and cook until the lentils break down to form a thick puree, 20-30 minutes. Stir in the cilantro. Season with salt and pepper to taste. When serving sprinkle tomatoes into each bowl and pour soup over the top.