“Hey guys! Today, we’re making a classic side dish that everyone loves—KFC-style Coleslaw! It’s creamy, tangy, and sweet, just like the original.
. It’s super easy to make and goes with everything from fried chicken to burgers. Let’s get into it!”
Ingredients:
- 8 cups finely chopped cabbage (about 1 medium head).
- Why finely chopped? The finer the cabbage, the more it absorbs the dressing, giving you that classic coleslaw texture.
- ¼ cup shredded carrots.
- Why carrots? They add color, sweetness, and crunch to balance out the cabbage.
- 2 tablespoons finely diced onion.
- Why onion? It adds a mild, zesty flavor that’s essential for the authentic KFC taste.
- ½ cup mayonnaise.
- Why mayo? This is the base of the creamy dressing, which gives the coleslaw its rich texture.
¼ cup buttermilk.
- Why buttermilk? It adds a subtle tang and helps make the dressing extra creamy.
¼ cup whole milk.
- Why whole milk? It lightens up the dressing so it’s not too thick, making it more like KFC’s version.
¼ cup granulated sugar.
- Why sugar? It sweetens the coleslaw and balances out the tang from the vinegar.
2 tablespoons white vinegar.
- Why vinegar? This is where the tangy flavor comes from—it’s key to nailing the KFC taste.
½ tablespoon fresh lemon juice.
- Why lemon juice? It brightens up the flavors and adds an extra bit of freshness.
Salt and pepper to taste.
- Why season? Salt enhances the flavors, and a pinch of pepper adds a little bite.
Steps:
- Chop the cabbage and carrots finely. You can do this by hand or use a food processor for quicker, more consistent results.
- Pro tip: The smaller the pieces, the closer you’ll get to the original KFC coleslaw texture.
- In a large bowl, combine the cabbage, carrots, and onion.
- Mixing tip: Make sure the veggies are well combined for an even distribution of flavors.
In a separate bowl, whisk together the mayonnaise, buttermilk, milk, sugar, vinegar, lemon juice, salt, and pepper until smooth.
- Why whisk? You want a smooth, creamy dressing that will coat the veggies evenly.
Pour the dressing over the cabbage mixture and stir until everything is well coated.
- Why coat well? Ensuring every piece of cabbage and carrot is covered with dressing gives that creamy texture with every bite.
Cover and refrigerate for at least 2 hours (or overnight) before serving.
- Why refrigerate? Letting the coleslaw sit helps the flavors meld together, making it taste even better!
- Serve chilled and enjoy your homemade KFC-style coleslaw with fried chicken, burgers, or as a refreshing side for any meal.
- Serving tip: The longer it sits, the better it tastes—so feel free to make it ahead of time!
Conclusion:
“And there you have it—KFC-style Coleslaw made right at home! It’s creamy, sweet, and tangy, just like the one you get at the restaurant. Perfect for summer BBQs or any family dinner. Try it out and let me know in the comments what you’re pairing it with!”