KFC Coleslaw
User Reviews
4.9
KFC Coleslaw
Description
This recipe calls for finely shredded cabbage and carrot, along with grated onion for subtle pungency. The dressing balances sweetness from sugar with acidity from vinegar and lemon juice, creaminess from mayonnaise and buttermilk, and seasoning from salt and white pepper.
After mixing the vegetables and dressing separately, they are combined and refrigerated for 4 to 8 hours, which allows the vegetables to absorb flavors and soften slightly without losing their crunch. The result is a coleslaw that is creamy, slightly tangy, and refreshing.
This coleslaw can complement fried chicken or other savory main dishes, providing a cool contrast to rich foods. Using buttermilk powder to make the buttermilk is an option noted in the recipe.
Ingredients
- 8 cups cabbage I used a food processor shredding disc, diced
- 1 carrot , (also used the food processor)
- 2 tablespoons onion grated
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup milk whole
- 1/2 cup mayonnaise
- 1/4 cup buttermilk , (I used buttermilk powder to make mine)
- 2 tablespoons white vinegar
- 3 tablespoons lemon juice
Instructions
- In a large bowl add the cabbage, carrot, onion.
- In a second bowl whisk the rest of the ingredients together until combined and smooth.
- Toss together thoroughly and put in the refrigerator for 4-8 hours (the longer, the better).
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 211mg | 9% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 23mg | 26% |
| Calcium | 41mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.