Description
This Copycat KFC Coleslaw recipe replicates the creamy, tangy, and finely chopped coleslaw served at KFC. Made with a mix of finely chopped cabbage and carrots, combined with a sweet and tangy dressing of mayonnaise, buttermilk, vinegar, lemon juice, and sugar, this coleslaw is perfect as a refreshing side dish to accompany fried chicken or your favorite meals.
Ingredients
Scale
Vegetables
- 4 cups finely chopped cabbage
- ½ medium carrot, very finely chopped
- 2 tablespoons onion, minced
Dressing
- 2 tablespoons buttermilk
- 4 teaspoons white vinegar
- 2 tablespoons milk
- ¼ cup mayonnaise
- 2 teaspoons fresh squeezed lemon juice
- 4 teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Chop Vegetables: Chop the cabbage and carrot very finely using a food processor to replicate the distinct KFC texture. Combine the chopped cabbage, carrot, and minced onion in a large mixing bowl and set aside.
- Prepare Dressing: In a small mixing bowl, whisk together buttermilk, white vinegar, milk, mayonnaise, fresh lemon juice, granulated sugar, salt, and black pepper until the dressing is smooth and creamy.
- Combine Salad and Dressing: Pour the dressing over the cabbage and carrot mixture. Stir well to ensure all the vegetables are evenly coated with the dressing.
- Chill: Cover and chill the coleslaw in the refrigerator for at least 30 minutes to allow flavors to meld and the salad to cool before serving.
Notes
- For the best texture, finely chop the vegetables using a food processor rather than shredding them.
- Chilling the coleslaw is essential for flavor development, so don’t skip the refrigeration step.
- Adjust sugar and lemon juice to taste if you prefer a sweeter or tangier dressing.
- Use fresh lemon juice and vinegar for the best fresh flavor.
- This coleslaw can be made a day in advance and kept refrigerated.
