Description

This classic KFC Coleslaw replicates the creamy, tangy, and slightly sweet coleslaw served at the restaurant. Made with finely shredded green cabbage and carrot, it is dressed in a smooth mixture of mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, and seasonings. Refrigerating for a couple of hours allows the flavors to meld perfectly, resulting in a refreshing side dish perfect for picnics, barbecues, or as a complement to fried chicken.

Ingredients

Scale

Vegetables

1 medium head of green cabbage, finely shredded
1/4 cup shredded carrot

Dressing

1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp apple cider vinegar
1 tbsp lemon juice
1/4 cup granulated sugar
1/4 tsp salt
1/4 tsp pepper
1/8 tsp celery seed (optional)

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Instructions

Prepare the vegetables: In a large bowl, combine the finely shredded green cabbage and shredded carrot ensuring an even distribution for a balanced texture.
Make the dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, salt, pepper, and celery seed if using. Whisk until the mixture is smooth and well combined.
Combine dressing and vegetables: Pour the prepared dressing over the cabbage and carrot mixture. Toss everything thoroughly to ensure every shred is evenly coated with the creamy dressing.
Refrigerate for flavors to meld: Cover the bowl tightly and refrigerate the coleslaw for at least 2 hours. This chilling step enables the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.
Serve chilled: After refrigeration, give the coleslaw a good stir and serve it chilled as a perfect side dish with grilled meats, fried chicken, or sandwiches.

Notes

For best results, shred the cabbage and carrot as finely as possible to closely mimic the original KFC texture.
Celery seed is optional but adds an authentic flavor note typical of classic coleslaw.
You can adjust the sugar to your preferred level of sweetness.
This coleslaw is best consumed within 2-3 days if stored in an airtight container in the refrigerator.
If buttermilk is unavailable, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar, left to sit for 5 minutes.