KFC-Style Classic Coleslaw
Make KFC Coleslaw at Home! π₯ Easy and Delicious Cabbage Salad Recipe
KFC’s famous coleslaw is quite pricey at 1800 won per cup! π₯ If you’ve found it difficult to enjoy frequently due to the cost, now you can make it exactly the same way at home. This coleslaw, with its crisp cabbage and sweet dressing, is a perfect accompaniment to any meal or snack. Why not give it a try?
Main Ingredients- 1/2 head cabbage (approx. 400g)
- 1 small onion
- 1 can sweet corn (approx. 150g, drained)
- 1/4 carrot (optional, julienned)
KFC-Style Dressing- 200-300g mayonnaise
- 3 Tbsp granulated sugar
- 2 Tbsp vinegar (apple cider vinegar recommended)
- Pinch of salt (optional)
- Pinch of black pepper (optional)
- 200-300g mayonnaise
- 3 Tbsp granulated sugar
- 2 Tbsp vinegar (apple cider vinegar recommended)
- Pinch of salt (optional)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
The key to perfect coleslaw starts with the cabbage! π₯¬ First, remove the outer leaves of the cabbage and wash it thoroughly. Then, using a mandoline slicer or a knife, shred the cabbage as thinly as possible. Thinly shredded cabbage allows the dressing to penetrate evenly, resulting in a much tastier coleslaw. Tip: Using a mandoline will make the shredding process faster and more uniform.
Step 2
If you’re using carrot, julienne it finely, just like the cabbage. Carrots add color and a pleasant crunch, but you can omit them if you prefer. π§‘
Step 3
Finely mince the onion, similar in texture to the shredded cabbage. π§ Drain the canned corn completely in a colander, then add it to a large bowl with the prepared cabbage and carrot. It’s crucial to remove all excess water, as it can make the coleslaw watery and bland!
Step 4
Now, let’s make the delicious dressing! π₯£ In a separate bowl, combine the mayonnaise, granulated sugar, and vinegar. Whisk or stir until smooth and well combined, ensuring there are no lumps. The basic ratio is approximately 8 parts mayonnaise to 3-4 parts sugar and 1.5-2 parts vinegar, but feel free to adjust the sweetness or tanginess to your preference. For added flavor, a pinch of salt and pepper can be included.
Step 5
Pour the prepared dressing over the bowl containing the shredded cabbage, onion, and drained corn. It might seem like there isn’t enough dressing at first, but don’t worry! π₯ Add just enough to coat all the ingredients evenly. Gently toss using a spatula or spoon, being careful not to overmix and bruise the vegetables. Preserving the crispness of the vegetables is important.
Step 6
Finally, it’s highly recommended to chill the finished coleslaw in the refrigerator for at least 12 to 24 hours before serving! β¨ This resting period allows the dressing to meld with the vegetables, naturally releasing some moisture and creating a wonderfully creamy and flavorful coleslaw. Pro tip: It tastes even better when served cold!
