Description
A creamy, tangy, and slightly sweet coleslaw that perfectly replicates the iconic KFC side dish—ideal for barbecues, dinners, and nostalgic meals.
Ingredients
- 4 cups finely chopped cabbage
- ½ medium carrot, very finely chopped
- 2 tablespoons minced onion
- 2 tablespoons buttermilk
- 2 tablespoons milk
- ¼ cup mayonnaise
- 4 teaspoons white vinegar
- 2 teaspoons freshly squeezed lemon juice
- 4 teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the finely chopped cabbage, carrot, and minced onion in a large bowl.
- In a separate bowl, whisk together the buttermilk, milk, mayonnaise, white vinegar, lemon juice, sugar, salt, and pepper until smooth and creamy.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Cover the bowl and chill in the refrigerator for at least 2 hours, preferably 4 hours or overnight.
- Before serving, stir the coleslaw and adjust seasoning if needed.
Notes
- Chop vegetables very finely for the best texture—almost rice-sized.
- Coleslaw can be made a day ahead for better flavor.
- Drain excess liquid before serving if the coleslaw gets watery.
- Adjust sugar, vinegar, or lemon juice to modify sweetness or tanginess.
- Try substituting Greek yogurt or sour cream for a lighter dressing.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 120
- Sugar: 5g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
