Description
This KFC Coleslaw recipe replicates the famous creamy, tangy, and slightly sweet coleslaw served at KFC. Made with shredded green cabbage, grated carrot, finely chopped onion, and a luscious dressing of mayonnaise, buttermilk, apple cider vinegar, lemon juice, and sugar, this coleslaw is a perfect refreshing side dish to accompany fried chicken, barbecue, or burgers. Ready in just 15 minutes and served chilled, it’s a classic comfort food staple that adds a crisp, creamy crunch to any meal.
Ingredients
Scale
Vegetables
- 1 medium green cabbage, shredded
- 1 medium carrot, grated
- 1/4 cup onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Prepare the vegetables: In a large bowl, combine the shredded cabbage, grated carrot, and finely chopped onion. Mix well to evenly distribute the vegetables.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, salt, and pepper until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated.
- Toss the coleslaw: Pour the dressing over the cabbage mixture. Toss thoroughly to ensure every bit of the vegetables is coated evenly with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours. This chilling time allows the flavors to meld beautifully and the coleslaw to become crisp and refreshing.
- Serve: Remove from the refrigerator and serve cold as a refreshing side dish, ideal to accompany fried chicken, barbecue dishes, or burgers.
Notes
- For best flavor, prep the coleslaw at least one hour before serving to allow the flavors to meld.
- Use fresh, crisp cabbage and carrots for the best texture.
- Adjust the sugar and salt to taste if you prefer a sweeter or more savory coleslaw.
- If buttermilk is unavailable, substitute with milk mixed with 1 teaspoon lemon juice or vinegar as a makeshift buttermilk.
- Keep the coleslaw refrigerated and consume within 2 days for optimal freshness.
