Description
This KFC Copycat Coleslaw recipe recreates the iconic fast-food side with a creamy, tangy dressing and finely chopped cabbage, making it a refreshing complement to many meals.
Ingredients
- 8 cups finely chopped green cabbage (about 1 medium head)
- 1/4 cup shredded carrot (about 1 medium carrot)
- 2 tablespoons minced onion
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 1/3 cup granulated sugar
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- In a large mixing bowl, whisk together the mayonnaise, buttermilk, milk, sugar, lemon juice, vinegar, salt, and pepper until smooth.
- Add the finely chopped cabbage, shredded carrot, and minced onion to the bowl.
- Toss everything together until the vegetables are well coated with the dressing.
- Cover the bowl and refrigerate the coleslaw for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Before serving, stir the coleslaw well to redistribute the dressing.
Notes
- For a vegan version, use plant-based mayonnaise and milk substitutes.
- Add a pinch of cayenne or a dash of hot sauce for a spicy kick.
- Include fresh herbs like parsley or dill for extra flavor.
- Best served chilled after refrigerating overnight.
- Do not freeze, as the texture may degrade.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 9g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
