Description
This KFC Coleslaw recipe recreates the iconic creamy, tangy, and slightly sweet side dish perfect for pairing with fried chicken, barbecue, or burgers. Made with shredded cabbage, carrots, and a smooth homemade dressing of mayonnaise, buttermilk, apple cider vinegar, and lemon juice, this easy coleslaw comes together quickly and offers a refreshing crunch.
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 green cabbage, grated carrot, and finely chopped onion ensuring all the vegetables are evenly distributed.
- 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.
- Combine and toss: Pour the dressing over the cabbage mixture and toss thoroughly until every piece is evenly coated with the creamy dressing.
- Chill the coleslaw: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for 1 to 2 hours to allow flavors to meld and develop fully.
- Serve: Remove from refrigerator and serve cold as a classic side dish accompanying fried chicken, barbecue, burgers, or any favorite main course.
Notes
- For best flavor, allow the coleslaw to chill for at least 1 hour before serving.
- Adjust sugar and vinegar to taste depending on your preferred balance of sweetness and tanginess.
- Use freshly shredded vegetables for the best texture and taste.
- This coleslaw is best served cold and consumed within 2 days.
- Substitute mayo with vegan mayo and buttermilk with a plant-based milk plus a tablespoon of vinegar to make it vegan.
