KFC-Style Coleslaw Perfect Recipe
Recreate KFC Coleslaw Perfectly at Home
Enjoy the delicious coleslaw you love from fast-food restaurants, now easily made at home! It’s a fantastic side dish that pairs perfectly with crispy fried chicken or soft buns. Nowadays, you can even find pre-made coleslaw dressing in supermarkets, making it even more convenient. However, this recipe proves you can create an economical and equally delicious version right in your own kitchen without any special ingredients. The combination of crisp vegetables and a tangy-sweet special dressing will awaken your taste buds and make it your favorite side dish.
Main Vegetables
- 1/6 head of cabbage (approx. 200g)
- 1/2 medium onion (approx. 50g)
- 4 Tbsp canned corn (approx. 50g)
- 1/2 green bell pepper (approx. 30g)
- 1/2 red bell pepper (approx. 30g)
Vegetable Brining Seasoning
- 1 Tbsp white vinegar
- 1/2 Tbsp granulated sugar
- Pinch of salt (approx. 1/4 tsp)
Special Coleslaw Dressing
- 3 Tbsp mayonnaise (approx. 45g)
- 1/2 Tbsp granulated sugar (approx. 7g)
- 2 Tbsp milk (approx. 30ml)
- 2/3 Tbsp white vinegar (approx. 10ml)
- 2/3 Tbsp lemon juice (approx. 10ml)
- 1 tsp salt (approx. 5g)
- Pinch of white pepper
- 1 Tbsp white vinegar
- 1/2 Tbsp granulated sugar
- Pinch of salt (approx. 1/4 tsp)
Special Coleslaw Dressing
- 3 Tbsp mayonnaise (approx. 45g)
- 1/2 Tbsp granulated sugar (approx. 7g)
- 2 Tbsp milk (approx. 30ml)
- 2/3 Tbsp white vinegar (approx. 10ml)
- 2/3 Tbsp lemon juice (approx. 10ml)
- 1 tsp salt (approx. 5g)
- Pinch of white pepper
Cooking Instructions
Step 1
First, remove the outer leaves of the fresh cabbage. Cut it in half lengthwise and carefully cut out the hard core in a V-shape. Stack 2-3 leaves on top of each other and slice them lengthwise about 0.5 cm thick. Then, chop them into 2-3 cm lengths. This method of cutting enhances the texture.
Step 2
Peel the onion and chop it coarsely. Prepare half of the green bell pepper and half of the red bell pepper by removing the stems and seeds. Slice them thinly into strips, then cut them into pieces similar in length to the cabbage. If you don’t have bell peppers, crisp cucumber also works wonderfully.
Step 3
In a large bowl, combine the sliced cabbage, onion, green and red bell peppers, and canned corn. Add the brining ingredients: 1 Tbsp vinegar, 1/2 Tbsp sugar, and a pinch of salt (about 1/4 tsp). Gently mix with your hands and let it sit for 10 minutes. This process wilts the vegetables slightly, enhancing their crispness while drawing out excess moisture and infusing a subtle seasoning, which significantly improves the flavor.
Step 4
After 10 minutes, any liquid that has accumulated in the bowl should be drained. Place 2-3 layers of paper towels over the vegetables and gently press down to absorb the moisture. Be careful not to press too hard, as this can make the vegetables mushy and reduce their crunch. The goal is to lightly pat them dry until they feel a bit fluffy and less damp.
Step 5
While the vegetables are brining, let’s make the dressing. In a small bowl, combine 3 Tbsp mayonnaise, 1/2 Tbsp sugar, 2 Tbsp milk, 2/3 Tbsp vinegar, 2/3 Tbsp lemon juice, 1 tsp salt, and a pinch of white pepper. Whisk everything together using a whisk or fork until smooth. You can use freshly squeezed lemon juice or bottled lemon juice, which is readily available at most grocery stores. The dressing should have a pourable consistency, like thin cream.
Step 6
Pour the prepared dressing over the drained vegetables and gently mix with a spatula or spoon, being careful not to mash the vegetables. The dressing is generous enough to coat all the ingredients evenly, resulting in a moist and creamy coleslaw. While it’s delicious served immediately, chilling it in the refrigerator for about 30 minutes will allow the flavors to meld further for an even richer taste.
