KFC Coleslaw
Sweet, creamy, and the side that makes fried chicken complete. Every bucket of KFC comes with a tub of coleslaw, and there's a reason — it's the perfect counterpoint to salty, crispy fried chicken. Th
Ingredients
- 8 cups finely chopped green cabbage (about 1 small head)
- 1/4 cup finely grated carrot
- 2 tablespoons grated onion
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 1-1/2 tablespoons white vinegar
- 2-1/2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Method
Step 1: Prep the cabbage
- This is the most important step. KFC coleslaw is not long shreds of cabbage — it's finely chopped, almost to a rice-grain size. A food processor makes this fast: pulse the cabbage a few times until it's finely chopped but not pureed. If you don't have a food processor, chop the cabbage by hand as fine as you can. Grate the carrot on the small holes of a box grater. Grate the onion (don't dice it — grating releases the juice and distributes the flavor evenly without biting into a chunk of raw onion).
Step 2: Make the dressing
- Whisk the mayo, sugar, milk, buttermilk, vinegar, lemon juice, salt, and pepper until smooth and combined.
Step 3: Combine and chill
- Pour the dressing over the cabbage, carrot, and onion. Stir until everything is evenly coated. Cover tightly and refrigerate for at least 4 hours. Overnight is even better. Stir once more before serving.