Green cabbage: 1 medium head, finely chopped or shredded
Carrots: 2 medium, finely grated
Onion: 1 small, finely minced (optional)
For the Dressing:
Mayonnaise: 1/2 cup
Milk: 1/4 cup
Buttermilk: 1/4 cup
White vinegar: 2 tablespoons
Lemon juice: 2 tablespoons
Granulated sugar: 1/3 cup
Salt: 1/2 teaspoon
Black pepper: 1/8 teaspoon
Celery seed: 1/4 teaspoon (optional, but adds authentic flavor)
Instructions
Prepare the Vegetables:
Using a food processor or a sharp knife, finely chop the cabbage. The key to getting that KFC-like texture is in finely chopping the cabbage rather than shredding it into long strips.
Grate the carrots and mince the onion. Combine the cabbage, carrots, and onion in a large mixing bowl.
Make the Dressing:
In a separate bowl, whisk together the mayonnaise, milk, buttermilk, white vinegar, lemon juice, granulated sugar, salt, black pepper, and celery seed until smooth and well combined. Taste the dressing and adjust the seasonings if needed.
Combine and Chill:
Pour the dressing over the cabbage mixture and stir until all the vegetables are coated evenly with the dressing.
Cover and refrigerate the coleslaw for at least 4 hours, preferably overnight. This resting period allows the flavors to meld together and the cabbage to soften slightly, mimicking the texture of KFC’s coleslaw.
Serve:
Stir the coleslaw well before serving. Check the seasoning again and adjust if necessary. The coleslaw can be served chilled as a side dish to complement a variety of meals.
