KFC-Style Coleslaw: A Deliciously Sweet and Tangy Cabbage Salad
Homemade KFC Coleslaw Recipe with Sweet Corn and Creamy Dressing
Create the iconic KFC coleslaw right in your kitchen! This recipe features crisp cabbage, sweet corn kernels, and a perfectly balanced, creamy dressing that’s both tangy and sweet. It’s the perfect side dish for any meal.
Salad Ingredients- 2 leaves Cabbage (approx. 200g)
- 1/3 Carrot (approx. 40g)
- 1/2 Onion (approx. 70g)
- 7 Tbsp Canned Corn
Vegetable Brining Ingredients- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Vinegar
Coleslaw Dressing- 1 Tbsp Sugar
- 1/4 tsp Salt
- 1 Tbsp Vinegar
- 3 Tbsp Mayonnaise
- 1 Tbsp Greek Yogurt (can be substituted with mayonnaise if unavailable)
- 1 Tbsp Whole Grain Mustard (can be substituted with mayonnaise if unavailable)
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Vinegar
Coleslaw Dressing- 1 Tbsp Sugar
- 1/4 tsp Salt
- 1 Tbsp Vinegar
- 3 Tbsp Mayonnaise
- 1 Tbsp Greek Yogurt (can be substituted with mayonnaise if unavailable)
- 1 Tbsp Whole Grain Mustard (can be substituted with mayonnaise if unavailable)
Cooking Instructions
Step 1
Begin by soaking the 2 cabbage leaves (about 200g) in a vinegar-water solution for about 5 minutes. This helps sanitize them. Afterward, rinse thoroughly and finely shred the cabbage. The thinner the shreds, the crispier the coleslaw will be.
Step 2
Next, finely shred the 1/3 carrot (about 40g) into similar-sized pieces as the cabbage. This adds a lovely color and balances the nutrients.
Step 3
Shred the 1/2 onion (about 70g) finely, matching the size of the cabbage and carrot shreds. We’ll remove the onion’s strong flavor later.
Step 4
In a bowl, combine the shredded cabbage and carrots. Add the vegetable brining ingredients: 1/2 tsp salt, 1/2 tsp sugar, and 1 tsp vinegar. Gently toss to coat. This process helps to soften the vegetables slightly and enhance their flavor.
Step 5
Let the vegetables brine for about 10 minutes. This allows them to release some of their natural moisture.
Step 6
To mellow the sharpness of the shredded onion, soak it in cold water for about 5 minutes. Then, drain it thoroughly. This step is crucial for a milder, more pleasant onion flavor in the coleslaw.
Step 7
Drain the canned corn (7 Tbsp) very well using a sieve. The sweetness of the corn will contribute wonderfully to the coleslaw’s taste.
Step 8
Discard the liquid that has accumulated from brining the cabbage and carrots. Removing excess moisture is key to achieving a perfectly crisp coleslaw.
Step 9
Use paper towels to gently press down on the brined cabbage and carrots, absorbing any remaining moisture. It’s important not to rinse the vegetables after brining; simply pat them dry to retain their flavor.
Step 10
Add the drained canned corn to the bowl with the dried cabbage and carrots. Give it a gentle mix.
Step 11
Prepare the dressing by combining all dressing ingredients in a separate bowl: 1 Tbsp sugar, 1/4 tsp salt, 1 Tbsp vinegar, 3 Tbsp mayonnaise, 1 Tbsp Greek yogurt (or additional mayonnaise), and 1 Tbsp whole grain mustard (or additional mayonnaise). Whisk until smooth and creamy.
Step 12
Pour the prepared dressing over the coleslaw mixture. Toss everything together gently until all the ingredients are evenly coated. Ensure the dressing is well distributed for a harmonious flavor.
Step 13
Your delicious homemade sweet, tangy, and creamy coleslaw is ready! It’s wonderful served immediately, but chilling it in the refrigerator for a bit will enhance the flavors even further. It also makes a fantastic sandwich filling!
