KFC Coleslaw Copycat: Easy Creamy Twist for Home Chefs
Serves: 6
Prep time: 15 minutes
Chill time: 8 hours (or overnight)
Diet: Vegetarian, Gluten-Free
Ingredients:
For the Coleslaw:
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1 small head of green cabbage, finely shredded (about 4 cups)
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1 medium carrot, finely shredded
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1/4 cup finely chopped onion (optional, depending on your preference)
For the Dressing:
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1/2 cup mayonnaise
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1/4 cup buttermilk (or substitute with regular milk mixed with a teaspoon of vinegar or lemon juice)
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2 tablespoons apple cider vinegar
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2 tablespoons lemon juice
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1/4 cup granulated sugar (adjust to taste)
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon mustard powder (optional, for extra tanginess)
Instructions:
1. Prepare the Veggies:
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Shred the cabbage finely, either using a sharp knife, a mandolin, or a food processor.
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Shred the carrot and finely chop the onion, if you’re using it.
2. Make the Dressing:
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In a large bowl, combine the mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, salt, pepper, and mustard powder (if using).
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Whisk everything together until the dressing is smooth and well-combined.
3. Combine the Veggies and Dressing:
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Add the shredded cabbage, carrot, and chopped onion to the bowl with the dressing.
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Toss everything together gently until the veggies are fully coated with the creamy dressing.
4. Chill:
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Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 8 hours, or overnight. This allows the flavors to meld and the texture to become nice and creamy.
5. Serve:
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Give the coleslaw a good stir before serving. Adjust seasoning if needed (add a little more salt, pepper, or sugar if you like).
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Serve it as a side dish with your favorite comfort food like fried chicken, burgers, or BBQ!
Q&A for Extra Clarity:
Q: Can I make this coleslaw ahead of time?
A: Yes! In fact, this coleslaw tastes better after it sits for a while and the flavors have had time to meld together. It’s perfect for making the day before you plan to serve it.
Q: Can I make this recipe without buttermilk?
A: Yes! If you don’t have buttermilk, you can use regular milk with a teaspoon of vinegar or lemon juice as a substitute. Let it sit for 5-10 minutes before using it in the recipe.
Q: Can I make this coleslaw spicier?
A: If you like a bit of heat, you can add a pinch of cayenne pepper or a little bit of hot sauce to the dressing. Adjust to your heat preference!
Q: Can I use a food processor to shred the veggies?
A: Yes! A food processor can make shredding the cabbage and carrot much quicker. Just be careful not to over-process the cabbage; you want nice thin strips, not mush.
Q: How long will this coleslaw keep?
A: This coleslaw will last in the fridge for up to 3 days. Just make sure it’s kept in an airtight container to keep it fresh.
Q: Can I add other vegetables to the coleslaw?
A: Absolutely! Some people like to add chopped bell peppers, celery, or even a little bit of apple for added crunch and flavor. Just be sure to adjust the dressing as needed if you add more ingredients.
Enjoy your homemade KFC-style coleslaw! 🥗