KFC Coleslaw

There are some dishes that are simply immortal or almost infinitely popular, no matter where you go. That makes them a great option for busy chefs trying to keep their family happy without getting too bogged down at the end of a busy workday. For example, coleslaw is basically eaten in every region of the United States and beyond, and it has almost endless variations based on personal taste. KFC’s, in particular, is incredibly popular just about everywhere.

This is a classic recipe and one that has never been changed since the restaurant’s early days. With longevity like that, you know it must be good! It combines a creamy, crunchy, and seasoned flavor with just a few basic spices to create the perfect side dish for any meal, hot or cold. In fact, the green cabbage, carrots, and onions all combine into a dish that has never been replicated by anyone.

More importantly, its inexpensive cost belies its amazing taste and texture. With sweet, savory, and pungent flavors, aromas, and textures, it works perfectly as a summer comfort side dish. Even better, it works beautifully for those lazy summer days on the beach. Pair it with some amazing grilled sausages and hamburgers to create an unforgettable outdoor experience that your family will talk about for years to come.

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Why You’ll Love This

The best KFC Coleslaw is creamy and crunchy in a way that just about everybody loves. It lacks that “dry” taste that some coleslaws bring to the table, which gives it a far more palpable texture. Even more importantly, it has a touch of sweetness in a tangy dressing- with its combination of green cabbage, onions, and carrots, there is nothing more needed to make a fantastic dish.

Just as importantly, it is super easy to make and doesn’t cost an arm and a leg. In fact, those are two big reasons why coleslaw is so popular in general. Since it’s so inexpensive and doesn’t take a long time to put together, you can not only save yourself a ton of money on your meals but also make a large batch ahead of time and save it for days, especially when stored properly.

Ingredients:

• Coleslaw mix shredded cabbage
• Shredded carrots
• Finely chopped onion
• Mayonnaise
• Buttermilk
• Milk
• Granulated sugar
• Lemon juice
• White vinegar
• Salt and pepper to taste

Ingredient Deep Dive

Since coleslaw is only a handful of ingredients, it’s a surprisingly easy meal to make and enjoy. Why do you think that so many restaurants love serving it as a side dish? Everything is relatively easy to buy in bulk and store for days without spoiling. Furthermore, you can replace many of these ingredients with variations if you don’t like them (or want to vary the taste and texture).

Shredded Cabbage: The Base of Your Meal

Cabbage has the kind of taste that you either love or hate. It’s peppery and slightly sweet raw taste comes with earthy undertones, though it becomes far sweeter and milder when cooked. That’s a big reason why cabbage dishes like coleslaw use so many sauces and creams. Thankfully, this recipe balances cabbage’s sharpness with milder tastes to keep it palatable.

It’s hard to imagine coleslaw without cabbage because it’s basically 99% cabbage. That said, some people do enjoy broccoli slaw. Finely chopping your broccoli florets makes them suitable for a slaw. Some people may even enjoy lettuce or kale, though the latter has a trickier taste.

Shredded Carrots: A Perfect Filler for Coleslaw

When we say carrots are a “filler” in this recipe, we’re not insulting them! They bulk up this dish and give it far more flavor by balancing their naturally sweet and earthy flavor with the spicier taste of cabbage. That careful mix gives this coleslaw its unique texture and mouth feel, and it’s hard to imaging getting rid of them for anything else. That said, anything is possible.

For example, clever chefs have created unique slaws with shredded apples, pineapples, or even jicama. All three add extra sweetness and juiciness to this dish. The mildest option is apples, as pineapples have such a specific texture and taste that they might be hard for some to enjoy.

Onion: A Sharp Extra Flavor

Yellow onion gives coleslaw a stronger and more pungent flavor that helps really bring out the best of this dish. Since they’re slightly sweet underneath that overpowering aroma and taste, they’re actually far easier to eat than they might seem. You’re not going to use a large amount in your meal: just enough to give it that extra kick you expect from KFC coleslaw.

What if you don’t like yellow onion? While it does significantly change this recipe’s taste, you can toss it out entirely. Try this approach if you’re a picky eaters or your kids rebel against the yellow onion. Sweet or red onions may also work in a pinch, if you enjoy them more.

Step-by-Step / How-To

Step 1: Start by shredding all your veggies (which might take 10-20 minutes) by hand after washing them fully. 

The cabbage, in particular, needs careful rinsing to help make it as fresh as possible. Once everything is properly chopped, put the cabbage, onions, and carrots into a big bowl and mix them together by hand to help bring them together in a smooth and appealing blend.

Step 2: Set these ingredients to the side and, in a separate bowl, add your mayo. 

Make sure that you pour it in slowly and spread it out evenly to ensure that it’s easier to mix with everything together. You start with mayo because you’re adding more liquid-dense ingredients later that will be easier to blend if they’re placed on top of the more solid and firm mayo.

Step 3: Once your mayonnaise has settled a little (it should only take a minute or so), pour in the buttermilk and milk. 

Again, pour slowly so that you don’t spill it out of the bowl. Use a rubber spoon to blend these fluids together with the mayo to create a nice, smooth blend. The mayo should turn more watery and lighten in color, giving it a more coleslaw-style feel and texture.

Adding the sugar.

Step 4: Finally, add lemon juice and vinegar and whisk everything together to finish up your sauce. 

Whisk slowly but firmly so that everything comes together in a pleasing way. When it’s done, the texture should be fairly watery with a very light yellow color. Pour this sauce directly over the cabbage and veggie mix and toss it carefully to coat everything in a smooth way.

Pouring the sauce over the cabbage mix.

Step 5: At this point, your coleslaw is close to done! Some people might just put it right in the fridge to chill without any extra flavoring. 

However, we strongly recommend you add salt and pepper to the top, to your taste, to add a little more flavor. Pepper, in particular, blends beautifully with the cabbage’s peppery taste and gives it a more appealing taste and texture.

Pro-Tips & Technique

This dish isn’t really hard to make, so the pro tips focus mostly on the importance of various ingredients. For example, the sugar. Since there’s already a decent amount of sweetness in this meal, you could leave the sugar out if you already find it sweet. However, the sugar balances out the tangy dressing, so leaving it out significantly changes the overall flavor and texture.

Also, it’s essential for this recipe to be chilled for several hours to be sure it is super cold. You don’t want to serve it right after you’re finished it because warm coleslaw simply isn’t as when it’s chilled. We strongly suggest making your slaw first when putting together your meal, and then getting your main dish ready to save on time and get everything together at the same time.

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Serving & Pairing

Since coleslaw is a main dish, it’s critical to find a main meal that pairs well with it. Barbecue pulled pork, fried chicken, and grilled fish bring together sweet and savory tastes and textures that work flawlessly with coleslaw. 

Garnishing coleslaw isn’t necessary because it already has so many ingredients that it’s rich in flavor. What about drinks? Wash it down with some iced tea or lemonade for that true “summer” feel and pair with a light sorbet as a dessert.

Try it with fried chicken or potato salad next.

FAQs & Troubleshooting

The type of cabbage you choose is critical when prepping this meal. Some types are milder and peppery (green), while others are spicier and earthier (red). By contrast, savoy cabbage is mild and tender, so really think about which makes the most sense for your taste. After you’ve picked one, salt it carefully to remove extra water and avoid sogginess in the slaw.

Lastly, make sure that you truly shred all your veggies before mixing your slaw. They must be diced and sliced as small as possible so that they blend together easily. Can you imagine a coleslaw with thick slices of cabbage or carrot? Obviously, you don’t want to blend them to create a puree-instead, get out a big knife and cut them up by hand for the best results.

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