KFC Copycat Coleslaw
Follow the simple steps of this KFC copycat coleslaw right in your own kitchen to create a crisp, crunchy texture and classic coleslaw taste that is a restaurant favorite.
Servings: 5
Calories: 124kcal
Ingredients
- ½ head cabbage, finely chopped (about 4 cups)
- ½ medium carrot, finely chopped
- 2 tablespoons buttermilk
- 4¼ teaspoons white vinegar
- 1½ tablespoons onion, finely chopped
- 2 tablespoons whole milk
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 4 teaspoons sugar
- ¼ teaspoon salt
- ⅜ teaspoon pepper
Instructions
- Using a food processor, chop the cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.
- In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.
- Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.
Notes
- The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.
- While you can serve the coleslaw after chilling for 30 minutes, letting this coleslaw sit overnight gives it time to allow the flavors to blend together.
Nutrition
Calories: 124kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 217mg | Potassium: 201mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1136IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 1mg