Copycat KFC Coleslaw
Ingredients
- 4 cups cabbage, finely chopped
- ½ medium carrot, very finely chopped
- 2 tbsp. onion, minced
- 2 tbsp. buttermilk
- 4 tsp. white vinegar
- 2 tbsp. whole milk
- ¼ cup mayonnaise
- 2 tsp. lemon juice, freshly squeezed
- 4 tsp. granulated sugar
- ¼ tsp. salt
- ¼ tsp. black pepper
Instructions
- Using a sharp knife or mandoline slicer, finely chop the cabbage into thin ribbons.
- Using a box grater or food processor, grate the carrot.
- Mince the onion; set all ingredients aside.
- In a small mixing bowl, whisk together the buttermilk, white vinegar, milk, mayonnaise, lemon juice, sugar, salt and black pepper until smooth and well combined; taste the dressing and adjust seasonings as needed—add more sugar for sweetness or vinegar for tanginess.
- Place the chopped cabbage, grated carrot, and minced onion in a large mixing bowl.
- Pour the prepared dressing over the vegetables and toss gently until everything is evenly coated; Be careful not to overmix as this can bruise the delicate cabbage.
- Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together; For best results, chill for 1 to hours before serving.
- Scoop the coleslaw into bowls or serve alongside your favorite fried chicken, burgers or sandwiches.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days .
Notes
For extra crispness, rinse the cabbage and carrots under cold water; pat dry with paper towels before mixing.
Garnish with additional lemon zest or crushed peanuts for extra crunch and aroma.