Description
This classic KFC-style coleslaw is a creamy, tangy, and slightly sweet side dish featuring finely shredded cabbage, grated carrot, and chopped onion tossed in a smooth dressing made from mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, salt, and pepper. Perfectly chilled to meld flavors, it pairs wonderfully with fried chicken, barbecue, or burgers.
Ingredients
Scale
Vegetables
- 1 medium green cabbage, shredded
- 1 medium carrot, grated
- 1/4 cup onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, grated carrot, and finely chopped onion to form the base of the coleslaw.
- Mix the Dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, salt, and pepper until the mixture is smooth and creamy, ensuring the sugar dissolves fully.
- Combine: Pour the dressing over the vegetable mixture and toss thoroughly until all the cabbage, carrot, and onion are evenly coated with the dressing.
- Chill: Cover the bowl with a lid or plastic wrap and refrigerate for 1 to 2 hours. This chilling step allows the flavors to meld and the coleslaw to firm up slightly.
- Serve: Serve the chilled coleslaw cold as a refreshing side dish alongside fried chicken, barbecue meals, or burgers.
Notes
- For best flavor, shred the cabbage finely and grate the carrot finely to mimic the traditional KFC texture.
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1/4 cup milk and let it sit for 5 minutes.
- Make ahead tip: Coleslaw can be prepared a day in advance and stored covered in the refrigerator.
- For a tangier dressing, slightly increase the apple cider vinegar or lemon juice by 1 teaspoon.
- This recipe serves 6 comfortably as a side dish.
