Copycat KFC Coleslaw (small batch)

 

 

I have always loved Coleslaw.  My mother made the best coleslaw on the planet.  I have very fond memories of watching her make it in our family kitchen. Mom did not use a grater for anything. She stood at the counter, hand chopping and grating all of the vegetables.

Her dressing was also homemade and I don't think she really ever had a recipe for it. It was simply a bit of this and a bit of that, and everything worked well together in perfect harmony. Her coleslaw was the perfect marriage of creaminess and crunch.

 

As a family, we purchased some KFC for a dinner not too long ago and I got a tub of their coleslaw on the side. I always loved the KFC coleslaw. Was I ever disappointed.  It is not the same as it used to be. 

 

The coleslaw that we got was sadly lacking in flavor and was filled with huge chunks of what seemed to be thawed frozen carrots. You know the kind that you would get in a package of frozen mixed vegetables. It was not crunchy in the least but had a somewhat rubbery texture.  I was not a fan.

 

When I saw this recipe for Copycat KFC Coleslaw on Taste of Home, I had to give it a go.  It is attributed to Donna Gribbins of Shelbyville, Kentucky.  It looked delicious and having been so disappointed in the coleslaw that we had gotten at the local KFC, I was keen to see if it truly replicated the coleslaw that I remembered from the past.

It did, I am happy to say. It tasted exactly like what I remembered.  I did downsize the recipe by a fair bit as I am only one person and 8 servings was far too much for me to cope with. I like coleslaw, but I do not want to be eating it for days on end.

If you are a small family like myself and you are wanting to have a little taste of the KFC coleslaw in your own home, I really hope you will give this small batch recipe a go!   Its delicious!  Light and crunchy!

 

WHAT YOU NEED TO MAKE COPYCAT KFC COLESLAW

Just a few simple ingredients.  Aside from the cabbage this uses things I always have in my refrigerator and larder.

• 2 TBS (27g) full fat good quality mayonnaise
• 2 TBS (30g) buttermilk
• 1 TBS (12g) granulated sugar
• 1/2 TBS fresh lemon juice
• 1 tsp white vinegar
• 1/4 tsp fine sea salt
• 1/8 tsp fine ground black pepper
• 1/4 pound (115g/2 cups) finely shredded or chopped cabbage
• 1/2 medium carrot, peeled and finely shredded or chopped
• 1 TBS finely grated onion

 

I always like to use Hellman's Mayonnaise.  For me, it is the closest you can come to homemade mayonnaise and I enjoy it's rich flavor and creamy texture.

Buttermilk might be difficult to find.  I find a really great substitute is to mix together equal parts of full fat milk and full fat plain yogurt.

You can use lemon juice from concentrate, but I really enjoy the clean flavor of fresh lemon juice more and would always choose that over the other.

You can chop or shred the cabbage for your slaw. I do think the old KFC coleslaw was chopped finely rather than shredded. I prefer the texture of shredded cabbage however.  You could also use a pre-shredded bag of coleslaw mix in it's place.

I shred by hand because I like the coarser texture of hand shredding the cabbage. I do grate the carrot on a box grater however. You can use either the large holes of the medium holes.

I grated my onion using my micro plane grater. 

 

HOW TO MAKE COPYCAT KFC COLESLAW

Nothing could be easier. You could make it easier still by using a pre-shredded coleslaw vegetable  mix, but I personally really enjoy the mindless task of shredding the vegetables by hand.

First make the dressing. Measure the buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt and pepper into a small bowl. Whisk together until thoroughly combined and smooth.

 

Put your cabbage and carrot into a medium bowl. Add the grated onion and toss everything together to combine.

Pour the dressing over top and stir all together thoroughly. Cover and chill for at least 2 hours prior to serving. This will keep for up to three days refrigerated.

 

This was delicious and tasted almost like the coleslaw that we used to get at the KFC here where I live.  I think the key to the tastiness of this salad is really the chill time.  The two hours allows for the cabbage to soak up all of those tasty flavors of the dressing without it getting soggy or limp.

You can either shred the cabbage or chop it finely. Its up to you. Personally I like the texture of it shredded.  I really hope that you will be tempted to give it a go.  This is light and refreshing with a lovely tangy dressing that is not gloopy or overwhelming in the least! 

 

Coleslaw really is one of my favorite kinds of salads.  There are lots of different ways to make it, all delicious. Here are two more of my favorites!

MACARONI COLESLAW -  This delicious recipe is like the best of two favorite recipes all rolled into one.  A macaroni salad and a coleslaw!  A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!  This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts. These combine beautifully with the bite of the al dente macaroni, and then there is the creamy rich and tangy dressing. Altogether quite delicious!

DELI-STYLE COLESLAW - This tangy cold salad is delicious.  Its quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing.  It goes great next to deli sandwiches or even on deli sandwiches!

Yield: Makes 2 servings

Author: Marie Rayner

Copycat KFC Coleslaw (small batch)

Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M

This recipe reminds me of the delicious coleslaw you used to be able to get at KFC. Small batched for the smaller family.

Ingredients

• 2 TBS (27g) full fat good quality mayonnaise
• 2 TBS (30g) buttermilk
• 1 TBS (12g) granulated sugar
• 1/2 TBS fresh lemon juice
• 1 tsp white vinegar
• 1/4 tsp fine sea salt
• 1/8 tsp fine ground black pepper
• 1/4 pound (115g/2 cups) finely shredded or chopped cabbage
• 1/2 medium carrot, peeled and finely shredded or chopped
• 1 TBS finely grated onion

Instructions

1. First make the dressing. Measure the buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt and pepper into a small bowl. Whisk together until thoroughly combined and smooth.
2. Put your cabbage and carrot into a medium bowl. Add the grated onion and toss everything together to combine.
3. Pour the dressing over top and stir all together thoroughly. Cover and chill for at least 2 hours prior to serving. This will keep for up to three days refrigerated.

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