Famous KFC Coleslaw – Page 2

Shred the Vegetables: Start by shredding the cabbage into thin, bite-sized pieces. You can use a food processor, box grater, or a sharp knife. Grate the carrot as well and finely chop the onion (if you prefer a mild onion flavor, you can leave it out). Place the shredded cabbage and carrots into a large mixing bowl.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, sugar, lemon juice, salt, and pepper. Make sure the sugar dissolves completely and that the dressing is smooth.
Combine the Salad and Dressing: Pour the dressing over the shredded cabbage and carrots, mixing until everything is evenly coated. Taste the coleslaw and adjust the seasoning if needed. You can add a little extra sugar if you like it sweeter or a touch more vinegar for a tangier kick.
Chill and Serve: For the best flavor, refrigerate the coleslaw for at least 2 hours (or up to overnight) before serving. This allows the flavors to meld and the coleslaw to reach its creamy perfection.

Use Fresh Vegetables: The freshness of the cabbage and carrots really makes a difference in texture and taste. Fresh, crispy cabbage is key to a good coleslaw.
Chill Before Serving: Coleslaw is always better when it has time to chill. This gives the cabbage a chance to soften slightly and soak up all the flavors of the dressing.
Customize the Texture: For a finer texture, you can finely chop the cabbage even more or use a food processor. If you prefer a chunkier coleslaw, keep the pieces larger.
Make it Vegan: If you’re looking for a vegan version, swap the mayonnaise with a plant-based alternative and use almond milk or another dairy-free milk in place of the buttermilk.