KFC Copycat Coleslaw (Printable Version)
Creamy coleslaw with finely chopped cabbage, carrot, and a tangy dressing for a classic side dish.
# What You'll Need:
→ Vegetables
01 -
½ head cabbage, finely chopped (approximately 4 cups)
02 -
½ medium carrot, finely chopped
→ Dairy
03 -
2 tablespoons buttermilk
04 -
2 tablespoons whole milk
→ Condiments and Seasonings
05 -
4¼ teaspoons white vinegar
06 -
1½ tablespoons onion, finely chopped
07 -
¼ cup mayonnaise
08 -
2 teaspoons lemon juice
09 -
4 teaspoons sugar
10 -
¼ teaspoon salt
11 -
⅜ teaspoon black pepper
# Step-by-Step Guide:
01 -
Using a food processor, pulse the cabbage gently in small batches until finely chopped into small squares without pulverizing. Repeat the process for the carrot. Transfer both to a medium mixing bowl.
02 -
In a separate small bowl, combine buttermilk, whole milk, white vinegar, finely chopped onion, mayonnaise, lemon juice, sugar, salt, and black pepper. Whisk thoroughly until smooth and homogeneous.
03 -
Pour the dressing over the cabbage and carrot mixture. Stir thoroughly to coat all ingredients evenly. The initial dryness will resolve as moisture from the cabbage is released.
04 -
Refrigerate the mixture for at least 30 minutes to allow flavors to meld and moisture to develop. Stir well before serving.
# Additional Notes:
01 -
Pulsing vegetables in small batches prevents over-processing and ensures a pleasant texture.
02 -
Allowing the coleslaw to chill enhances flavor integration and moisture absorption.