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Wasabi Coleslaw

by on July 16, 2005 · 2 comments

This is my friend Maureen’s favorite recipe.  It’s a spin-off of the old Copy Cat KFC with a punch of wasabi.  I’m filing it here for safekeeping even though it has nothing to do with cookies.

I originally made it with a bunch of diet ingredients and it was surprisingly delicious.  But you can always sub real mayo and regular sugar.  Feel free to improvise, because this is just the base.

Wasabi Coleslaw
Prep time
Cook time
Total time
The KFC Copycat Coleslaw recipe punched up with wasabi. This is a reduced fat, reduced sugar version which uses Splenda.
Recipe type: Salad
Cuisine: American
Serves: 10
  • 1/2 cup non-fat or reduced fat mayonnaise
  • 1/3 cup Splenda or sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons pickle juice or apple cider vinegar
  • 1 tablespoon (more if you like) of Wasabi paste
  • 1 pound (about 7 cups) bagged coleslaw
  • Ground pepper to taste
  1. In a very large bowl, whisk together mayonnaise, Splenda or sugar, salt, lemon juice, pickle juice and wasabi paste. Add coleslaw and coat with sauce. Stir in some black pepper.
  2. Variations
  3. Use regular ingredients instead of low fat or sugar free.

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Published on July 16, 2005

{ 2 comments… read them below or add one }

Maureen July 17, 2005 at 2:38 pm

Anna,Thanks for posting the coleslaw recipe. I think we must have very similar tastes in food and wine. I laughed because every time I make coleslaw, I put it in a wrap with turkey! I had an Argentinian white last night that was a blend of Chenin Blanc and Chardonnay. Very good, and inexpensive, an added plus!

Anna July 18, 2005 at 8:18 am

So do you use Boarshead brand turkey? I do.BTW. I’m still looking for that Bonnie Dune Le Cigare wine you mentioned. Hopefully, I’ll find it before the summer ends.

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