KFC Coleslaw
This copycat KFC coleslaw features finely chopped cabbage coated in a creamy, tangy dressing, making it a perfect side dish for any meal.
Ingredients
Vegetables
- 8 cups finely chopped green cabbage (about 1 medium head) Ensure the cabbage is finely chopped for the best texture.
- 1/4 cup shredded carrot (about 1 small carrot)
- 2 tablespoons minced onion
Dressing
- 1/2 cup mayonnaise Full-fat mayonnaise provides authenticity.
- 1/3 cup granulated sugar Essential for balancing flavors.
- 1/4 cup whole milk For creaminess.
- 1/4 cup buttermilk Adds slight tang.
- 2 1/2 tablespoons lemon juice (fresh is best) Use fresh juice for optimal flavor.
- 1 1/2 tablespoons white vinegar Provides brightness.
- 1/2 teaspoon salt Adjust after chilling if needed.
- 1/4 teaspoon ground black pepper
Instructions
Preparation
- Finely chop the cabbage, shred the carrot, and mince the onion. Combine all the vegetables in a large mixing bowl.
Dressing Preparation
- In a separate bowl, whisk together mayonnaise, sugar, whole milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth.
- Taste and adjust the seasoning; add more sugar if too sharp or more lemon if lacking brightness.
Combine and Chill
- Pour the dressing over the cabbage mixture and stir well to coat all vegetables evenly.
- Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
Serve
- Stir the slaw before serving to redistribute any liquid that settles.
Notes
Best chilled and served cold. Works excellently alongside fried chicken or pulled pork. Store in the refrigerator for up to 3 days.