Description
This Copycat KFC Coleslaw recipe replicates the classic creamy, tangy, and perfectly balanced coleslaw served at KFC. With finely shredded cabbage, carrot, and onion combined with a sweet and tangy dressing made with mayonnaise, buttermilk, lemon juice, and vinegar, this coleslaw is easy to make at home, ready in just 15 minutes, and chilled to enhance its flavors.
Ingredients
Vegetables
- 6 cups diced cabbage
- 1 carrot
- 2 tablespoons finely chopped onion
Dressing
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 2 tablespoons white vinegar
- 3 tablespoons lemon juice
Instructions
- Prepare the Vegetables: Using a food processor, shred the cabbage, carrot, and onion. After shredding, finely dice them with a knife to achieve the small, uniform pieces characteristic of KFC coleslaw.
- Make the Dressing: In a medium bowl, whisk together the granulated sugar, salt, ground pepper, mayonnaise, buttermilk, whole milk, white vinegar, and lemon juice until the mixture is smooth and well combined.
- Combine and Chill: Pour the dressing over the shredded vegetable mixture and stir until everything is evenly coated. Cover the coleslaw and chill it in the refrigerator for 2 hours to allow the flavors to meld before serving.
Notes
- For authentic texture, ensure to finely dice the vegetables after shredding.
- Chilling the coleslaw for at least 2 hours is essential for optimal flavor.
- If buttermilk is unavailable, you can mix 1/4 cup whole milk with 1 teaspoon lemon juice as a substitute.
- This coleslaw is best served cold and can be stored in the refrigerator for up to 3 days.
- Adjust sugar and vinegar quantities slightly to taste if you prefer it sweeter or more tangy.
