Kfc Coleslaw Recipe
Got a hankering for that creamy, tangy side dish you crave at KFC? This homemade Kfc Coleslaw Recipe captures the classic Southern-style salad in your own kitchen—no deep fryer required. A perfect make-ahead side dish for any occasion.
Ingredients
- 1 medium green cabbage about 8 cups shredded
- 1 large carrot peeled and finely grated
- 3/4 cup mayonnaise full-fat (Duke's recommended for extra tang)
- 3 tablespoons whole milk or buttermilk adds a Southern touch
- 2 tablespoons white vinegar or apple cider vinegar for a fruitier note
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon granulated sugar adjust if you like it sweeter
- 1 teaspoon granulated onion or yellow onion powder or minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Shred cabbage and grate carrot into a large mixing bowl.
- Combine mayonnaise, milk, vinegar, lemon juice, sugar, onion, salt, and pepper in a separate bowl; whisk until smooth.
- Drizzle the dressing over cabbage and carrot mixture; fold gently to coat.
- Taste and adjust sweetness or acidity as needed.
- Cover and refrigerate for at least 2 hours to let flavors meld.
- Stir gently before serving, draining excess liquid for creaminess if needed.
- Sprinkle with fresh parsley or chives before serving.
Notes
If cabbage feels damp after shredding, pat dry to prevent dressing from becoming runny. This coleslaw can be stored in the fridge for up to 3 days. Enjoy as a side dish, salad topper, or sandwich filler.
Nutrition
Calories: 180kcal
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