This KFC-style coleslaw is creamy, crunchy, and super delicious! It’s made with fresh cabbage, carrots, and a tangy dressing that makes each bite refreshing.
It’s the perfect side dish for fried chicken or any meal. I love how easy it is to throw together—just chop, mix, and chill! You’ll feel like a cooking star! 🌟
Key Ingredients & Substitutions
Cabbage: Green cabbage is essential for that classic crunch. If you’re in a pinch, you can use pre-packaged coleslaw mix. It’s a quick shortcut, but fresh cabbage shines the most.
Carrot: I love adding finely chopped carrots for a touch of sweetness and color. You could substitute with shredded carrots or even use other colorful veggies like red cabbage for a twist.
Mayonnaise: This is the base for the creamy dressing. If you’re looking for a lighter option, you can swap in Greek yogurt. It gives a similar creaminess but with a bit of tang!
Buttermilk: Buttermilk adds tanginess. If you don’t have any on hand, mix 1/4 cup of regular milk with 1/2 teaspoon of vinegar and let it sit for 5 minutes to sour.
How Do I Get the Perfect Texture for My Coleslaw?
The texture of coleslaw is really important! Finely shredding the cabbage and carrots helps everything mix well and creates that classic creamy feel. Here’s how to get it just right:
- Use a sharp knife or a food processor to finely shred the cabbage into thin strips.
- Chop the carrots into tiny bits rather than large chunks for better blending.
- Mix the salad gently but thoroughly to ensure the dressing coats every piece evenly.
- Let it chill in the fridge for at least 2 hours to let the flavors develop and the texture soften slightly!
KFC Coleslaw Recipe
Ingredients You’ll Need:
For the Coleslaw:
- 1 small head of green cabbage (about 4 cups shredded)
- 1/4 cup finely chopped carrot
- 2 tablespoons finely chopped white onion
For the Dressing:
- 1/2 cup mayonnaise
- 2 1/2 tablespoons granulated sugar
- 2 1/2 tablespoons milk
- 1/4 cup buttermilk
- 1/2 teaspoon white vinegar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
How Much Time Will You Need?
This coleslaw takes about 15 minutes to prepare and you’ll want to let it chill in the fridge for at least 2 hours (or overnight for the best flavor). So, overall plan for about 2 hours and 15 minutes total, with minimal effort on your part!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by finely shredding the cabbage to create thin strands. You want these to be nice and small so they blend well. Next, chop the carrot finely and also chop the white onion. The key to mimicking that classic KFC style is to keep everything finely cut!
2. Combine the Vegetables:
In a large bowl, add the shredded cabbage, chopped carrot, and onion. Just mix them up a bit to get them evenly distributed.
3. Make the Dressing:
In a smaller bowl, whisk together the mayonnaise, granulated sugar, milk, buttermilk, white vinegar, lemon juice, salt, and pepper. Whisk until the mixture is smooth and all the ingredients are well combined.
4. Mix Everything Together:
Pour the dressing over your vegetable mix in the large bowl. Stir thoroughly until every bit of cabbage and carrot is coated with that creamy dressing.
5. Chill the Coleslaw:
Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Let it sit in the refrigerator for at least 2 hours, but the longer you allow it to chill (like overnight), the tastier it will be! This also lets the flavors meld beautifully.
6. Serve and Enjoy:
Give the coleslaw a gentle stir before serving, do a quick taste test, and add salt or pepper if needed. Serve this creamy, tangy coleslaw cold as a delightful side with your favorite dishes. Enjoy the taste that brings back memories of KFC!
Can I Use Pre-Packaged Coleslaw Mix?
Absolutely! Pre-packaged coleslaw mix is a great time-saver. Just be sure to measure out about 4 cups, as that’s what you’ll need for this recipe. It’s an easy shortcut if you want to skip chopping the cabbage and carrots!
How Long Can I Store Leftover Coleslaw?
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the longer it sits, the cabbage may become a bit softer and the flavors may intensify.
Can I Make This Recipe Dairy-Free?
Yes, you can make it dairy-free! Substitute the buttermilk with an almond or soy milk mixed with a little lemon juice (let it sit for 5 minutes) to mimic the tanginess. Use a vegan mayonnaise to replace the regular mayo, and you’ll have a delicious dairy-free coleslaw!
What Type of Onion Works Best?
While white onion is traditional, you can also use a sweeter onion like yellow or even red onion for a milder flavor. Just be careful with the quantity, as red onion can have a stronger taste; a little goes a long way!