Description
This KFC Copycat Coleslaw recipe offers a creamy and tangy side dish reminiscent of the classic fast-food favorite. Made with finely chopped cabbage and carrot, and dressed in a blend of mayonnaise, buttermilk, vinegar, and lemon juice, this coleslaw is perfect for serving chilled alongside fried chicken or your favorite barbecue dishes.
Ingredients
Vegetables
- ½ head cabbage, finely chopped (about 4 cups)
- ½ medium carrot, finely chopped
Dressing
- 2 tablespoons buttermilk
- 4¼ teaspoons white vinegar
- 1½ tablespoons onion, finely chopped
- 2 tablespoons whole milk
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 4 teaspoons sugar
- ¼ teaspoon salt
- ⅜ teaspoon pepper
Instructions
- Chop the vegetables: Using a food processor, pulse the cabbage until it is finely chopped into small squares, being careful not to pulverize it. Repeat the process with the carrot, then combine both in a medium bowl.
- Prepare the dressing: In a separate small bowl, whisk together buttermilk, white vinegar, finely chopped onion, whole milk, mayonnaise, lemon juice, sugar, salt, and pepper until smooth and well blended.
- Combine dressing and vegetables: Pour the dressing over the cabbage and carrot mixture, stirring thoroughly. Initially, the mixture may seem dry, but the cabbage will release its moisture after sitting.
- Chill the coleslaw: Refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and the cabbage to absorb the dressing. Stir again before serving to evenly distribute the dressing.
Notes
- For best texture, do not over-process the cabbage to avoid making it mushy.
- Allowing the coleslaw to chill helps the flavors develop and the cabbage to soften slightly.
- This coleslaw is best served cold as a refreshing side dish.
- Use fresh buttermilk and mayonnaise for the creamiest dressing.
