KFC-Style Coleslaw — Creamy, Tangy, and Just Like the Original (Only Better!) 🥬✨
There’s a reason KFC’s coleslaw has reached iconic status. That cool, creamy crunch with just the right balance of tang and sweetness is the perfect counterpoint to crispy fried chicken, sandwiches, or backyard barbecue favorites. The good news? You can recreate—and even improve—this classic at home with simple ingredients and a little patience.
This homemade version stays true to the original flavor profile but uses fresher ingredients and gives you full control over sweetness, tang, and texture. Let’s dive into how to make a spot-on KFC-style coleslaw, step by step.
Why This Coleslaw Works
What sets KFC-style coleslaw apart is its ultra-fine chop, silky dressing, and sweet-tangy balance. Unlike chunky, rustic slaws, this one is smooth, creamy, and almost melt-in-your-mouth, with just enough crunch to keep things interesting.
Ingredients Overview
(Exact amounts can be adjusted to taste, but balance is key)
For the Slaw Base
- Green cabbage (very finely chopped)
- Carrots (finely minced or grated)
- Onion (optional, but very finely minced for authenticity)
For the Creamy Dressing
- Mayonnaise
- Sugar
- Milk
- Buttermilk
- White vinegar
- Fresh lemon juice
- Salt
- Black pepper
Step-by-Step Method
Step 1: Finely Prepare the Vegetables
Start by washing and drying the cabbage thoroughly. Remove the tough core, then chop the cabbage as finely as possible. This is crucial—the finer the chop, the closer you’ll get to that signature KFC texture. A food processor works perfectly here, but careful knife work does the job too.
Next, finely grate or mince the carrots. They should blend into the slaw rather than stand out. If using onion, mince it extremely fine so it adds flavor without overpowering the dressing.
Transfer all the vegetables to a large mixing bowl and toss gently to combine.
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