Easy KFC-style coleslaw!

KFC-Style Coleslaw (Easy Recipe)

Servings: 6
Prep Time: 10 minutes
Chill Time: 2-3 hours (or overnight)
Total Time: 2.5–3 hours

Ingredients:

• 1 small head of cabbage, finely shredded (or about 6 cups pre-shredded cabbage)

• 1 large carrot, shredded (or about 1 cup pre-shredded carrots)

• 1/2 cup mayonnaise

• 1/4 cup buttermilk (or regular milk with 1 tsp lemon juice as a substitute)

• 2 tablespoons apple cider vinegar

• 1 tablespoon lemon juice

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon onion powder (optional, for extra flavor)

Instructions:

1. Shred the Vegetables:

   • If you’re shredding your own cabbage, finely chop or shred the cabbage into thin strips.

   • Shred the carrot using a grater or a food processor. Combine the cabbage and carrots in a large bowl.

2. Make the Dressing:

   • In a medium-sized bowl, combine the mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, salt, pepper, and onion powder (if using).

   • Whisk until smooth and creamy. Taste and adjust the seasoning (add a bit more sugar or vinegar if you like it sweeter or tangier).

3. Combine the Vegetables and Dressing:

   • Pour the dressing over the shredded cabbage and carrots.

   • Toss everything together until the cabbage and carrots are well coated.

4. Chill:

   • Cover the coleslaw and refrigerate for at least 2–3 hours, or overnight for best results. Chilling the coleslaw allows the flavors to meld and the texture to improve.

5. Serve:

   • After chilling, give it a final stir and serve cold.

Q&A Section:

Q1: Can I make this ahead of time?
Yes! This coleslaw tastes even better the next day after the flavors have had time to develop. Make it a day before serving for the best results.

Q2: Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, you can substitute with regular milk and add a teaspoon of lemon juice or vinegar to mimic the tanginess of buttermilk.

Q3: How do I make it vegan?
For a vegan version, swap the mayonnaise for a plant-based mayo, and use non-dairy milk (such as almond milk) in place of the buttermilk.

Q4: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q5: Can I adjust the sweetness or tanginess?
Absolutely! If you like your coleslaw sweeter, add more sugar. For extra tang, increase the vinegar or lemon juice.

Q6: Can I add other ingredients?
Yes! Some people like adding chopped green onions, celery, or even raisins for an extra twist. Feel free to experiment!

Nutritional Information (per serving) (approx.):

• Calories: 150–180

• Carbs: 8g

• Protein: 1g

• Fat: 14g

• Fiber: 2g