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Homestyle Coleslaw Mimicking KFC Style

This coleslaw is made by finely shredding cabbage and carrots, then mixing them with a creamy, tangy dressing. It features a crunchy texture with a smooth, well-coated appearance, providing a refreshing and flavorful side dish. The preparation involves chopping, mixing, and chilling to enhance flavors and crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups green cabbage, shredded fine shred
  • 1 cup carrots, shredded julienne or fine shred
  • 0.5 cup mayonnaise full-fat preferred
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 tablespoon sugar adjust to taste
  • 1 teaspoon salt to taste
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon milk (optional) to thin dressing if needed

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing bowls
  • Whisk

Method
 

  1. Place the green cabbage and shredded carrots into a large mixing bowl, ensuring they are evenly distributed and visibly shredded to a fine texture.
  2. In a separate smaller bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until the mixture is smooth and the sugar has dissolved. Taste and adjust seasoning if necessary.
    2 cups green cabbage, shredded
  3. Pour the dressing over the shredded vegetables, then toss gently with two spoons or salad tongs until the cabbage and carrots are thoroughly coated with the dressing. If the mixture seems too thick, add a small amount of milk to loosen it.
    2 cups green cabbage, shredded
  4. Transfer the coleslaw into a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes to allow flavors to meld and the crunch to be maintained.
    2 cups green cabbage, shredded
  5. Once chilled, give the coleslaw a final stir, then serve cold, garnished with optional additional black pepper or herbs if desired.
    2 cups green cabbage, shredded