Instructions: 1. Rinse the packaged slaw mix. Leave in the colander and sprinkle with salt. Let stand for 10 to 15 minutes. Rinse well under coldest water. Dry; chop fine.

2. Meanwhile combine the sugar, salt, pepper, milk, miracle whip, buttermilk and vinegar in a large glass bowl and whip until smooth.

3. Add the slaw and onion. Toss to coat.

4. Refrigerate for at least 2 hours before serving.

TESTER

COMMENTS: We always wash the shredded cabbage and carrot that comes Ready-Mixed in plastic bags. We also salt the cabbage: both steps refresh the ready-pac product. The original recipe suggests half vinegar and half lemon juice, but lemon tartness varies greatly. And, as Pam Anderson noted, lemon juice doesnt carry into the next day very well. Mirin doesnt either. Fruit vinegars do. We are fond of pineapple salad vinegar.

This recipe is very reliable! We use slaw in lieu of butter or margarine to moisten sandwiches.

Description: "Slightly modified. Pineapple vinegar"

Yield: 4 cups

NOTES : If youve ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. Thats because this formula has become one of the most copied and pasted recipes from the first book, "Top Secret Recipes." To see Todds original version, browse here: http://www.topsecretrecipes.com/recipes/kfcslaw.htm

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