Famous KFC Coleslaw with Creamy Dressing and Tangy Crunch (Print version)
A KFC-style coleslaw with finely chopped cabbage, carrot, onion, and a sweet creamy buttermilk dressing that gets better after chilling.
# Ingredients:
For the slaw
01 -
8 cups (600 g) finely chopped green cabbage
02 -
1/4 cup (30 g) finely shredded carrot
03 -
2 tablespoons finely grated yellow onion
For the creamy dressing
04 -
1/2 cup (115 g) mayonnaise
05 -
1/4 cup (60 ml) buttermilk
06 -
1/4 cup (60 ml) whole milk
07 -
1/3 cup (65 g) granulated sugar
08 -
2 tablespoons fresh lemon juice
09 -
1 1/2 tablespoons white vinegar
10 -
1/2 teaspoon fine salt
11 -
1/4 teaspoon white pepper or finely ground black pepper
# Instructions:
01 -
Finely chop the cabbage and carrot by hand or pulse them briefly in a food processor. The pieces should be small, not mashed or wet.
02 -
Grate the onion into a large mixing bowl so the juice lands in the bowl. This gives flavor without large raw onion pieces.
03 -
Add mayonnaise, buttermilk, milk, sugar, lemon juice, vinegar, salt, and pepper to the bowl. Whisk until the dressing is smooth and the sugar begins to dissolve.
04 -
Add the chopped cabbage and carrot to the dressing. Fold until every piece is evenly coated.
05 -
Cover and refrigerate for at least 2 hours, or up to overnight. Stir well before serving cold.
# Good to know:
01 -
The 2-hour chill is important for the classic flavor and texture.
02 -
Stir before serving because dressing settles as the cabbage rests.
03 -
Keeps refrigerated in an airtight container for up to 3 days.