The Best KFC Coleslaw Recipe
This KFC Coleslaw Recipe is as close as you can get to ordering it from the restaurant, or dare I say, even better? Tangy, sweet, creamy, and crunchy, it's simply perfect. This coleslaw is a great side dish for your summer cookouts, holiday gatherings, or as a dinner side.
Servings: 10 servings
Ingredients
Coleslaw Base
- 8 cups angel hair coleslaw (green cabbage only)**
- 1 carrot chopped and moisture squeezed out
- 1/4 cup yellow onion, finely diced I personally prefer green onions instead of yellow onion
Dressing
- 1/2 cup mayonnaise
- 1/4 cup half and half milk can be used instead
- 1/4 cup buttermilk
- 3 tablespoons fresh lemon juice
- 2 tablespoons white vinegar
- 1/3 cup granulated white sugar
- 1/2-1 teaspoon garlic powder, optional
- 1 teaspoon seasoning salt or 1/2 teaspoon table salt
- 1/2 teaspoon pepper
Instructions
- In a food processor, pulse the cabbage and carrots until they are in small pieces, about the size of rice.
- Transfer to a large mixing bowl.
- Add in the onions (or green onions) and stir them into the coleslaw to combine.
- In a medium glass bowl, whisk together all the dressing ingredients. Pour most the dressing over the veggies in the bowl (it makes a lot of dressing and you may not need it all). Toss everything until everything is well-coated.
- Taste and adjust if needed with more salt or pepper if needed. Store covered in the refrigerator until serving, ideally 4 hours or overnight.
Notes
You can also use a head of green cabbage instead of bagged coleslaw. One head should yield about 8 cups of finely chopped cabbage. Before pulsing it in the food processor, roughly chop the pieces so they'll mince much easier.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 355mg | Fiber: 3g | Sugar: 9g