KFC Style Coleslaw
Hey there lovely readers! Today I’m dishing out one of those nostalgia-inducing recipes that takes me straight back to sticky summer picnics and giant family shindigs — the kinda coleslaw you’d only dream of. Yep, it’s the infamous KFC Style Coleslaw. I swear, this one might just make you forget the take-out menu altogether. It’s a little sweet, a bit tangy, and mysteriously creamy, and it somehow manages to turn basic veggies into a bowl of heaven. Trust me, you’ll want in on this magic.
So, here’s a funny tale. My husband, who claims he’s not “the biggest coleslaw fan,” has put a full stamp of approval on this recipe. I mean, he scoops it like it’s ice cream, and if that’s not family approval, I don’t know what is. And my little ones? They’ve started demanding it at every cookout. Honestly, I swear they might just eat it with their hands if given the chance. This coleslaw has become a staple at our table… mostly because it’s one of those foods where no one has to be reminded twice to eat their veggies.
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Why You’ll Love This KFC Style Coleslaw
1. It’s like a time machine straight to your favorite fast-food nights but from YOUR kitchen.
2. The balance of tangy and sweet turns a simple cabbage salad into a party.
3. It’s stupidly easy to make and entirely foolproof; even I couldn’t mess it up on a bad day.
4. It’s a sneaky way to make your kids eat their veggies while they only taste the yumminess.
How to Make It
Okay, buckle up. This recipe is basically a game-changer and a breeze. You’ll start by grabbing that sad-looking cabbage in your fridge and show it some love. Chop it up nice and thin — no need for fancy knife skills here, just chop till you drop. Then, we add carrots and onions, which are like the veggies’ backup singers. Now, here’s the secret: the dressing. Mix it up in a bowl — mayonnaise, a smidge of milk, a sprinkle of sugar for that sweetness, vinegar for the zing, and a dash of lemon juice because why not? Whisk it all until creamy and toss it like you’re trying to make friends with the bowl. Let it chill for a bit, although if you’re like me, you might not be able to wait that long. But trust me, it’s worth it!
Ingredient Notes
– Cabbage: The perfect crunch factor. If it’s looking funky, soak it in cold water to revive.
– Carrots: Sweet, colorful nuggets of joy. Don’t skip ’em, or it’ll be bland.
– Mayonnaise: The glue that holds this together, but I may have once confused it with hollandaise — long story.
Recipe Steps:
1. Slice the cabbage thinly, adding the drama of a good crime show.
2. Grate or julienne carrots — they’re the second act.
3. Mix mayonnaise, milk, sugar, vinegar, lemon for a velvety concoction.
4. Combine everything in a big bowl and toss lightly.
5. Chill in the fridge for a couple of hours if you have the patience.
What to Serve It With
Tips & Mistakes
Don’t drown the veggies in dressing when you first mix it up. Better to have some moisture left for later. Also, avoid the temptation to crunch that cabbage with a haircut that rivals your own, thin slices, folks, thin slices.
Storage Tips
Stick the leftovers in a sealed container and let them chill in the fridge. Lasts a good 3 days. If you sneak some for breakfast, hey, no one’s judging here — life’s too short, right?
Variations and Substitutions
So, I’ve messed with this one a few times. Tried Greek yogurt instead of mayo—still delish, just healthier. Used a squeeze of honey instead of sugar when I ran dry, and added cilantro one wild day to give it a fresh twist. No complaints yet from the family test kitchen!
Frequently Asked Questions
Remember it later
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KFC Style Coleslaw
Ingredients
Main Ingredients
- 1.5 cup finely shredded green cabbage
- 0.25 cup finely shredded carrots
- 0.25 cup finely chopped onion
- 0.333 cup mayonnaise preferably full fat
- 2 tablespoon milk whole milk
- 1.5 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a large mixing bowl, combine the shredded cabbage, carrots, and chopped onion.
- In a separate small bowl, whisk together mayonnaise, milk, white vinegar, sugar, salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and toss well to evenly coat all ingredients.
- Cover and refrigerate the coleslaw for at least 2 hours before serving to allow flavors to meld.
