You No Longer have to Buy KFC’s Coleslaw – We have the Recipe to Make it Yourself!

You No Longer have to Buy KFC’s Coleslaw – We have the Recipe to Make it Yourself!

You No Longer have to Buy KFC’s Coleslaw – We have the Recipe to Make it Yourself!

Of all the fast food places, I have to admit that KFC has always been my guilty (food) drug of choice. My friends always laugh at me though, because despite the delicious crispy chicken, the colonel’s coleslaw is actually what I’m after.

Give me a bucket of that sweet, crunchy slaw and my taste buds are in heaven! I make a lot of coleslaw at home, and I enjoy giving it my own twists and variations (e.g.

yogurt instead of mayo for a healthier option), but when it comes to recreating that KFC classic, I’ve always fallen short.

…Until today!

Someone has been kind and awesome enough to actually answer my prayers and post the actual recipe. And it’s amazing. Seriously. It tastes just as good!

Whether you’re serving pulled pork or grilling some tasty burgers on the barbecue, no one can deny the power of coleslaw as the perfect accompaniment. And now that you have the recipe, if there’s ever been anything that you didn’t about it from KFC (too sweet or not salty enough etc.) you can tweak it as you wish in order to produce the perfect dish for your taste.

Video Directions:

Video by Crouton Crackerjacks r.

Here’s what you need:

  • 1 medium head of cabbage
  • 1 carrot
  • 2 tablespoons onion, minced
  • ½ cup mayonnaise
  • ⅓ cup sugar
  • ¼ cup milk
  • ¼ cup buttermilk*
  • 2½ tablespoons lemon juice
  • 1½ tablespoons vinegar
  • ½ teaspoon sea salt
  • ⅛ teaspoon black pepper

*Buttermilk isn’t as widely available in the rest of the world as it is in the US, so if you don’t have any, you can use one of these three substitutes (the first is the best option, in my opinion):

  1. Pour one tablespoon of vinegar or lemon juice in a measuring cup, top it up to the one cup line, stir and let sit for five minutes before use.
  2. Add ¼ cup milk to ¾ cup plain, unsweetened yogurt and whisk well.
  3. Whisk together equal parts sour cream and water.

Add the same measurement of the substitute – ¼ cup. The method is simple enough – roughly chop your cabbage and carrot and give it a good blitz in the food processor (if you don’t have this handy machine then you can just chop it up finely with a knife) and mix it up in a bowl.

In a separate bowl, combine the rest of the ingredients and mix well so that the sugar dissolves – a whisk will do you good here. Then you can pour that dressing over your cabbage and distribute it evenly. Cover the bowl with plastic wrap and let it sit in the fridge overnight before serving.

People aren’t always aware of this golden rule of coleslaw – you have to give it time for the flavors to marry and for that creamy consistency to build up.

It’ll be worth the wait, I promise!

You can actually grow cabbage really easily just from leftover scraps, so if you plan on making a lot more coleslaw in the foreseeable future, this could be the perfect time to start growing your own.