KFC Coleslaw Copycat
This creamy, tangy coleslaw perfectly complements fried chicken and is a staple for gatherings and family dinners.
Ingrédients
Vegetables
- 1 medium head green cabbage, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 tablespoons onion, finely minced
Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 1/3 cup granulated sugar Can be adjusted to taste
- 1/4 cup white vinegar
- 2 tablespoons lemon juice Freshly squeezed is preferred
- 1/2 teaspoon salt Adjust to taste
- 1/4 teaspoon ground black pepper
Instructions
Preparation
- Finely chop the cabbage, carrots, and onion using a sharp knife or food processor.
Dress the Salad
- In a large mixing bowl, whisk together the mayonnaise, buttermilk, whole milk, sugar, white vinegar, lemon juice, salt, and black pepper until smooth and creamy.
- Add the chopped cabbage, carrots, and onions to the bowl with the dressing. Stir gently to coat all the vegetables.
Chill
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight.
Serve
- Before serving, stir the coleslaw and adjust seasoning if needed. Serve cold.
Storage
- Store leftover coleslaw in an airtight container in the fridge for up to 3 days.
Notes
For a lighter version, substitute Greek yogurt for the mayonnaise and use almond milk instead of whole milk. For spiciness, consider adding a dash of cayenne pepper.