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Comment by peanut_worm | Hacker News Reader

Miracle whip in coleslaw? Not sure I can trust his judgement

I also hate MW on sandwiches and whatnot because it's way too sweet. However, most coleslaw recipes add a ton of sugar anyway. So I don't think the end result is that far off.

The primary reason that I suspect he used MW is that it contains a yeast inhibitor (potassium sorbate), which seems to keep the yeast from turning the coleslaw into sauerkrautslaw. The Colonel probably didn't understand this, but knew the results were much better.

I've made coleslaw both ways (mayo and MW) and I do think the MW keeps the slaw crunchier.

> MW keeps the slaw crunchier

It contains less oil in it than mayo. Corn starch is used to achieve this.

man was a goddamned genius. love the kfc coleslaw. im sure the miracle whip pairs well with the tarragon vinegar thats called for.

heres a reddit link: https://www.reddit.com/r/food/comments/mq5ty/original_kfc_re...

Fantastic rabbit-hole for me as an European! I had never heard of Miracle Whip (or Miracel whip" (sic!) as sold in Germany)

Maybe it is the secret ingredient to a perfect cole slaw? More sweet and more mustard. I would really like to try, but I need to find an import shop for this magic paste!

I've made this before in a pinch and it's your usual homemade mayonnaise recipe except you deliberately add too much vinegar and as much sugar as your palate can take. If you want to get it even closer to what we have in the USA, use the lowest quality "vegetable oil" you can find.

It's only purpose in my life is precisely that: coleslaw.

For some reason it has a terrible aftertaste that ruins whatever it's on.

It's definitely not just "mayo but with sugar and mustard."

Like everything else in this article and thread, it probably used to be. Now it’s mostly natural and artificial flavors held together by food chemistry from New Jersey.

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