Copycat Coleslaw ~ Kentucky Fried Chicken KFC
Servings: 8 - 10 Servings
Calories: 175kcal
Ingredients
For the Salad:
- 1 head of cabbage about 8 cups, core removed, and finely chopped to about the size of peas
- ½ cup finely grated carrot 1 medium carrot is about right
- 2 Tbsp. minced/finely grated onion I use sweet Vidalia onions
For the Dressing:
- ¼ cup buttermilk
- ½ cup mayonnaise
- ¼ cup whole milk
- 2-½ Tbsp. freshly squeezed lemon juice
- 1-½ Tbsp. white vinegar apple cider or champagne vinegars are fine as well
- ⅓ cup granulated sugar
- ½ tsp. salt freshly-cracked sea salt if you have it
- ¼ tsp. pepper
Instructions
- Make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, milk, lemon juice, vinegar, sugar, salt and pepper. Chill in the refrigerator while preparing the vegetables.
- Prepare the vegetables: Use the large holes of a box grater to grate the cabbage into small sized pieces. You should have about 4 cups of grated cabbage. Next, grate the carrot for about ½ cup. And finally, grate the onion on the smallest holes of a box grater until you have ¼ cup of finely grated onion.
- Combine and allow to marinate while chilling: In a large mixing bowl, place the grated vegetables. Pour the dressing over the veggies and stir to mix thoroughly. Cover the coleslaw and refrigerate it for a minimum of 30 minutes and up to 2 hours before serving.
Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 10mg | Sodium: 250mg | Fiber: 3g | Sugar: 15g