Kfc Coleslaw

• 1 head of green cabbage
• 2 peeled carrots
• 1 1/2 cups Miracle Whip salad dressing
• 2 1/2 Tbsp Tarragon vinegar
• 1 1/2 Tbsp Canola oil
• 1/2 cup Sugar
• 1/2 tsp Salt
• 1/4 tsp Finely ground pepper

1. Remove the tough outer leaves from the head of cabbage. Cut the head in half and remove the solid core. Cut the halves like you would a tomato, so you're left with six equal sections. Cut each of the sections in half, so you're left with 12 equal sections. Put 3 sections into a blender and fill with water to within a couple of inches from the top. Turn the speed to high and "pulse" the cabbage in short bursts until the pieces are grated to a very small size. Be careful not to grate it too tiny, though. (Each time you pulse, you'll see the pieces getting smaller and smaller in the water.)
2. When you're done grating, pour the contents through a wire strainer (press a small mixing bowl down into the cabbage while holding the strainer so that the water will be forced through). Place the grated cabbage into a large mixing bowl. Repeat the process until all of the cabbage has been grated. Do the same with the carrots, and add to the cabbage. Add the remaining ingredients and mix thoroughly. Refrigerate overnight in a sealed container.

green cabbage, carrots, miracle, tarragon vinegar, canola oil, sugar, salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/-kfc-coleslaw-50045239 (may not work)