Recreating the popular KFC-style coleslaw turned out to be surprisingly simple. Anyone who has ordered a bucket of chicken knows that coleslaw is rarely an afterthought. A good KFC-style coleslaw provides the contrast people return for: crunchy cabbage coated in a creamy, slightly sweet dressing that pairs perfectly with rich, crispy chicken.
The good news is that recreating the familiar taste at home is quite easy. Although the fried chicken recipe remains strictly guarded, home cooks have long perfected imitations of this famous coleslaw. The main difference between a standard homemade version and one that approaches the original lies not in a secret ingredient, but in how finely the vegetables are chopped and whether enough time is given for the flavors to develop.
The dressing is made by mixing mayonnaise, buttermilk, milk, sugar, lemon juice, and apple cider vinegar, which creates the signature balance of creamy, sweet, and tangy flavor. Overnight chilling in the refrigerator softens the cabbage slightly while allowing the dressing to penetrate every piece.
You need 8 cups of finely shredded cabbage, ¼ cup of finely shredded carrots, and 2½ tablespoons of very finely chopped onion.
To make the dressing, you will need ½ cup of mayonnaise, ⅓ cup of granulated sugar, ¼ cup of milk, ¼ cup of buttermilk, 2½ tablespoons of lemon juice, 1½ tablespoons of apple cider vinegar, ½ teaspoon of salt, and ⅛ teaspoon of ground pepper.
First, finely chop the cabbage, carrots, and onion into small, even pieces. Then, in a large bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, apple cider vinegar, salt, and pepper until smooth. Add the chopped vegetables and mix thoroughly so that everything is evenly coated with the dressing. Cover the bowl and refrigerate overnight. This resting period helps the cabbage absorb the dressing and develops the flavor. Mix the coleslaw one last time before serving.
If you have noticed how smooth the original coleslaw looks, it is because the cabbage, carrots, and onions are chopped much finer than in traditional coleslaw. You should aim for pieces about the size of rice grains. While a food processor can save time, finishing the chopping with a sharp knife is recommended to achieve this characteristic texture. The key is to chop the salad as finely as possible.
Recreating the popular KFC-style coleslaw turned out to be surprisingly simple. Anyone who has ordered a bucket of chicken knows that coleslaw is rarely a side dish afterthought.
A good KFC-style coleslaw provides the contrast people return for: crunchy cabbage coated in a creamy, slightly sweet dressing that pairs perfectly with rich, crispy chicken.
Although the fried chicken recipe remains strictly guarded, home cooks have long perfected imitations of this famous coleslaw. The key difference between a standard homemade version and one approaching the original lies not in a secret ingredient, but in how finely the vegetables are chopped and whether enough time is given for the flavors to develop.
The dressing is made by mixing mayonnaise, buttermilk, milk, sugar, lemon juice, and apple cider vinegar, creating the signature balance of creamy, sweet, and tangy flavor. To achieve the perfect result, it is recommended to let the salad rest in the refrigerator overnight, which slightly softens the cabbage and allows the dressing to penetrate all the pieces.
To prepare the salad, you will need 8 cups of finely shredded cabbage, ¼ cup of finely shredded carrots, and 2½ tablespoons of very finely chopped onion. For the dressing, you need ½ cup of mayonnaise, ⅓ cup of granulated sugar, ¼ cup of milk, ¼ cup of buttermilk, 2½ tablespoons of lemon juice, 1½ tablespoons of apple cider vinegar, ½ teaspoon of salt, and ⅛ teaspoon of ground pepper.
First, finely chop the cabbage, carrots, and onion into small, even pieces. Next, in a large bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, apple cider vinegar, salt, and pepper until smooth. Then add the chopped vegetables and mix thoroughly so that everything is evenly coated with the dressing. Cover the bowl and refrigerate overnight. This resting period helps the cabbage absorb the dressing and develops the flavor. Stir the coleslaw again before serving.
If you noticed the smoothness of the original coleslaw, it is because the cabbage, carrots, and onions are chopped much finer than in a traditional salad. You should aim for pieces about the size of rice grains. While a food processor can save time, it is worth finishing the chopping with a sharp knife to achieve this characteristic texture. The main trick is to chop the salad as finely as possible.
