Description
This classic KFC Coleslaw recipe features a creamy, tangy dressing perfectly complementing finely chopped cabbage and carrots. It's a crisp, refreshing side dish famous for its balance of sweetness and acidity, making it a perfect accompaniment to fried chicken or any barbecue meal.
Ingredients
Vegetables
- ½ head cabbage, finely chopped (about 4 cups)
- ½ medium carrot, finely chopped
- 1½ tablespoons onion, finely chopped
Dressing
- 2 tablespoons buttermilk
- 4¼ teaspoons white vinegar
- 2 tablespoons whole milk
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 4 teaspoons sugar
- ¼ teaspoon salt
- ⅜ teaspoon pepper
Instructions
- Prepare the Vegetables: Finely chop the cabbage, carrot, and onion until you have about 4 cups of cabbage and the equivalent portions of carrot and onion. The vegetables should be finely chopped to replicate the texture of the original KFC coleslaw.
- Make the Dressing: In a medium bowl, combine the buttermilk, white vinegar, whole milk, mayonnaise, lemon juice, sugar, salt, and pepper. Whisk until the ingredients are fully incorporated and the mixture is smooth.
- Mix the Coleslaw: Add the finely chopped cabbage, carrot, and onion to the dressing. Mix thoroughly to coat all the vegetables evenly with the dressing.
- Chill the Coleslaw: Cover the coleslaw with plastic wrap or transfer it to an airtight container. Refrigerate it for at least 2 to 3 hours before serving to allow the flavors to meld and the coleslaw to chill properly.
- Serve: After chilling, stir the coleslaw again and serve it as a fresh, crispy side dish to your favorite fried chicken or barbecue meals.
Notes
- For the best texture, use a sharp knife to finely chop the vegetables instead of shredding.
- Allowing the coleslaw to chill for several hours (ideally overnight) enhances the flavor and texture.
- Use whole milk and buttermilk for an authentic creamy taste; low-fat alternatives may alter the flavor and texture.
- This recipe does not include any preservatives, so consume within 3 to 4 days and keep refrigerated.
- Adjust sugar and vinegar to taste if you prefer a sweeter or tangier dressing.
