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Copycat KFC Coleslaw

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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.