Description
A creamy, tangy, and slightly sweet coleslaw that tastes just like the classic KFC version, perfect for picnics, barbecues, or as a side dish.
Ingredients
Scale
- 4 cups finely chopped cabbage
- 1/2 medium carrot, very finely chopped
- 2 tablespoons minced onion
- 2 tablespoons buttermilk
- 4 teaspoons white vinegar
- 2 tablespoons milk
- 1/4 cup mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 4 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine shredded cabbage, carrot and onion in a large bowl.
- In a separate bowl, whisk together sugar, mayonnaise, buttermilk, milk, lemon juice, vinegar, salt, pepper and celery seed until smooth.
- Pour dressing over cabbage mixture and toss until evenly coated.
- Cover and refrigerate for at least 2 hours (preferably 4 hours or overnight) before serving to allow flavors to meld.
- Stir well before serving and adjust seasoning if needed.
Notes
- For best texture, shred cabbage by hand rather than using pre-shredded coleslaw mix.
- The coleslaw will become more watery as it sits – drain excess liquid if needed before serving.
- Can be stored in refrigerator for up to 3 days.
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 10g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg