KFC Coleslaw Recipe
I am not a big fan of cabbage, I hate the way it smells and I even hate the way it tastes, whether it’s cooked or raw. It’s just awful. I do love it if it is in a creamy, sweet and delicious coleslaw, that’s the only way I can eat it. On top of that, I’m very picky when it comes to coleslaw, the cabbage can’t be too thick or dry and it can’t have any raw onions. I just hate getting that little surprise of onion flavor with a big spoonful of coleslaw, it just ruins my whole meal.
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I found the recipe I’m sharing today online years ago when I was looking for a copycat version of KFC’s coleslaw and let me tell you, it’s amazingly good. Of course, as always, I made a few changes to make it just they way my family and I like it and we love it so much that I always have to make it several times to serve at almost every single BBQ.
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It really doesn’t matter what type of cabbage you use to make it, it can be green, red or both. You can shred it with a knife, grate it with a grater, or with a food processor, or to make things faster and easier, simply get the coleslaw mix bags they sell at the grocery store.
¡Buen Provecho!
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Coleslaw
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 8 1x
Ingredients
- 1 medium head of green cabbage or 8 cups (800 g /28 oz) of shredded cabbage
- 1 medium carrot
Dressing
- ½ cup (120 g) mayonnaise
- ¼ cup (60 ml) whole milk
- ¼ cup (60 ml) buttermilk (or buttermilk substitute)
- 2½ tsp lemon juice
- 1 tbsp apple cider vinegar
- 1/3 cup (67 g) white granulated sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Rinse and dry cabbage really well. Remove the outer leaves that may be damaged. Cut it in half and then into big chunks.
- Peel the carrot and cut it into 3-4 pieces.
- Chop the cabbage in batches by putting the big chunks in a food processor. Add the carrot to the last batch. If you want you can shred it with a knife or grate it with a grater.
- Place the shredded cabbage and carrot in a big bowl and set aside.
- In a medium bowl mix all the ingredients for the dressing.
- Pour the dressing over the cabbage and mix well with a spatula or big spoon. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Uncover the next day and serve cold.