Copycat KFC Coleslaw Recipe
Ingredients:
For the Coleslaw:
1 medium green cabbage, finely shredded
1 medium carrot, peeled and grated
1/4 cup purple cabbage (optional, for color), finely shredded
For the Dressing:
1/2 cup mayonnaise
1/4 cup buttermilk
1 tbsp apple cider vinegar
2 tbsp lemon juice
1/4 cup sugar
1/4 tsp salt (or to taste)
1/4 tsp freshly ground black pepper
1/4 tsp mustard powder (optional, for added tang)
1/8 tsp celery seed (optional, for flavor)
Instructions:
Prepare the Vegetables:
Shred the green cabbage and purple cabbage (if using) finely. Use a mandoline or a sharp knife for thin, even slices. Grate the carrot using a box grater or a food processor.
Make the Dressing:
In a medium bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, lemon juice, sugar, salt, pepper, mustard powder, and celery seed until smooth and well combined.
Combine the Coleslaw:
In a large mixing bowl, add the shredded cabbage and carrot. Pour the dressing over the vegetables and toss until everything is evenly coated.
Chill the Coleslaw:
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the coleslaw to become crispy and flavorful.
Serve:
Once chilled, give the coleslaw a quick toss and serve as a side dish with fried chicken, burgers, or any meal that calls for a creamy, tangy slaw.