KFC Coleslaw Copycat Recipe
Servings 8 servings
Calories 128kcal
Ingredients
Coleslaw Mix
- 8 cups finely shredded cabbage
- 1/4 cup shredded carrot 1 medium carrot
- 2 TBS minced onion consider reducing if using horseradish
Dressing
- 1/4 C. milk
- 1/4 C. buttermilk
- 1 1/2 Tbsp. white wine vinegar
- 2 1/2 Tbsp. lemon juice
- ¼ tsp. xanthan gum
- 1-2 Tbsp. pineapple Juice optional
- 1-2 Tbsp. prepared horseradish optional/experimental
- 1/2 C. mayonnaise
- 1/3 C. white sugar
- 1/2 tsp. salt ¼
- 1/8 tsp. ground black pepper
Instructions
- In a small bowl comine the milk, buttermilk, vinegar, and lemon juice. If using the pineaple juice and horseradish, mix those in as well.
- Sprinkle the xanthan gum slowly into the liquid mixture while whisking vigorously to prevent clumping. Then let rest 2-5 minutes
- While waiting, finely chop or grate the cabbage and carrots to your desired consistency, then combine in a large bowl.
- In a medium sized bowl, whisk together the sugar, salt, pepper, and mayonnaise. Once combined, whisk in the milk and vinegar mixture.
- Pour the dressing over coleslaw and onion mixture; mix well.
- Cover and chill at least one hour.
Notes
This is best if made at least a few hours ahead of time. The longer ahead of time you make it, the more watery it is likely to be.
If you want the true KFC experience, instead of just shredding your cabbage, you need to shred it incredibly fine using a box grater to get your cabbage very fine.
Don't have buttermilk handy? You can substitute in some DIY buttermilk. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk (whole milk is best for richness).
Let it sit for 5-10 minutes. The milk will slightly thicken and develop a tangy flavor.