PREP TIME 15 minutes
TOTAL TIME 45 minutes
SERVINGS 5
You will need:
- ½ head of green cabbage, finely chopped (about 4 cups)
- ½ medium carrot, finely chopped
- 2 tablespoons buttermilk
- 4 ¼ teaspoons white vinegar
- 1 ½ tablespoons onion, finely chopped
- 2 tablespoons whole milk
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 4 teaspoons sugar
- ¼ teaspoon salt
- ⅜ teaspoon pepper
Pro Tip: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
HOW TO MAKE THIS KFC COPYCAT COLESLAW RECIPE
STEP ONE: Using a food processor, chop the head of cabbage, pulsing until finely chopped. For best results, 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 or large bowl.
PRO TIP: The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.
STEP TWO: In a separate small bowl, combine the rest of the ingredients to make the KFC coleslaw dressing. Mix until smooth. Pour over the 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.
STEP THREE: Refrigerate for at least 30 minutes before serving. This allows for the dressing and the moisture from the cabbage to meld well. Stir before serving.
