recipe for kfc coleslaw
The Best recipe for kfc coleslaw
I love that this recipe is simple enough to whip up in under an hour but still feels special for an occasion—whether it’s a game night, a holiday feast, or just a lazy weekend afternoon. My husband says it’s the only slaw he’ll eat on a regular basis, and my kids swear by it too, though they’ll always ask if we can make it with extra mayo or a little more sugar. The health benefits are pretty neat too—it’s packed with fiber from the cabbage and carrots, and the vinegar in the dressing helps with digestion. Plus, it’s a great way to sneak in some veggies without them even realizing it. My kids don’t mind the crunch, and honestly, neither do I—it’s the kind of dish that feels like a little treat without being one. Plus, it keeps well in the fridge for days, so you can make a big batch and have it ready whenever you need it. It’s that kind of reliable, easygoing dish that just works.
KFC-Style Coleslaw
A tangy, creamy coleslaw inspired by KFC’s classic side dish, perfect for balancing out fried chicken or burgers. This recipe captures the creamy texture and bright flavor profile with a homemade touch.
🥘Ingredients
- 1 small head green cabbage (about 2 lbs), thinly sliced
- 1 small carrot, julienned
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tbsp sugar
- 1 tbsp Dijon mustard
- 1 tsp celery seed
- ½ tsp garlic powder
- Salt and black pepper to taste
👨🍳Directions
-
1
Wash and dry the cabbage thoroughly. Thinly slice the cabbage into shreds, and julienne the carrot. -
2
In a large mixing bowl, combine mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, garlic powder, salt, and black pepper. Whisk until well combined. -
3
Add the shredded cabbage and julienned carrot to the dressing. Gently toss to coat evenly. -
4
Let the coleslaw sit at room temperature for at least 30 minutes before serving to allow flavors to meld.
🔧Equipment
- Large mixing bowl
- Food processor or sharp knife
- Whisk or fork
- Colander or strainer
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- Add a pinch of red pepper flakes for a subtle kick.
- Store in an airtight container in the refrigerator for up to 5 days.
Watch Video Of How KFC-Style Coleslaw Works
❓ Frequently Asked Questions About KFC-Style Coleslaw
1. What are the key ingredients in KFC’s Coleslaw recipe, and why does it have that distinct tangy flavor?
The classic KFC Coleslaw recipe typically includes cabbage, carrots, mayonnaise, vinegar, sugar, salt, and mustard. The tangy flavor comes from a balance of vinegar (usually apple cider or white vinegar) and a touch of mustard, which gives it a bright, slightly sharp taste. The mayonnaise adds creaminess, while the sugar and salt enhance sweetness and seasoning.
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2. How does KFC’s slaw differ from homemade or store-bought coleslaw?
KFC’s Coleslaw is known for its extra tangy, slightly sweet, and well-seasoned texture, achieved through a proprietary blend of ingredients and cooking process. Unlike many store-bought versions, which may use pre-shredded cabbage or a simpler dressing, KFC’s slaw is freshly chopped, often with a mix of finely diced cabbage and carrots for a crisp bite. The dressing is also thicker and more flavorful, sometimes including a hint of French mustard or a unique vinegar base that gives it a distinct tang.
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3. Can I make KFC-style coleslaw at home without using their exact ingredients, and what adjustments should I make?
Yes! You can recreate a similar version at home by using fresh cabbage and carrots, shredded or finely chopped. For the dressing, mix 1 cup mayonnaise, ½ cup apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon sugar, 1 teaspoon salt, and a pinch of black pepper. Stir well and let it sit for 10–15 minutes before mixing with the veggies to let the flavors meld. For extra tang, add ½ teaspoon hot sauce or a splash of white wine vinegar. If you want a thicker consistency, use less vinegar or a small amount of olive oil.
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4. Why does KFC’s coleslaw sometimes appear slightly softer or less crispy than other coleslaw recipes?
KFC’s slaw may have a slightly softer texture due to how the cabbage and carrots are prepared. Many traditional coleslaw recipes use cooked or partially cooked cabbage (like in “fried” slaw), but KFC’s version is typically raw or lightly blanched to keep it crisp. Additionally, the thicker dressing (rich in mayo) can slightly soften the texture over time. If you want extra crunch, soak the veggies in ice water for 10 minutes before mixing with dressing.
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5. How long should I let the coleslaw sit before eating it, and does it taste better after resting?
KFC’s Coleslaw is best enjoyed within 1–2 hours of making it, but letting it sit for at least 30–60 minutes allows the flavors to fully meld. The vinegar, mustard, and mayo combine to create a richer, more balanced taste. If you’re making a large batch, refrigerating it for up to 3 days is fine, but the texture may soften slightly. For a fresher, crisper slaw, eat it within 2 hours.
