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# **Easy KFC Coleslaw: A Recipe You Don’t Wanna Miss**
Coleslaw might not always be the star of the plate, but when it’s done right—like the famous version from KFC—it becomes unforgettable. Creamy, tangy, a little sweet, and perfectly crisp, **KFC coleslaw** is one of those side dishes that steals the show, no matter what it’s served with. And the best part? You can recreate it at home in just a few simple steps.
This recipe brings all the nostalgic flavor of the original with none of the fuss. Whether you’re firing up the grill, planning a picnic, or just want a refreshing bite on the side of your favorite comfort food, this **easy KFC-style coleslaw** is the one to keep in your back pocket.
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## 🥬 Why This Coleslaw Stands Out
KFC’s coleslaw isn’t just any coleslaw. It’s been a fan favorite for decades because of its unique blend of creamy texture, a slightly tangy zing, and just enough sweetness to balance it all out. What sets it apart from other versions is its finely chopped consistency—more of a finely shredded salad than big chunks—and its bright, clean flavor that doesn’t feel heavy.
Homemade versions give you that same flavor profile, but with fresher ingredients and the freedom to tweak the sweetness, tang, and texture to your taste.
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## 🧾 Ingredients You’ll Need
You probably already have most of these in your kitchen. The beauty of this recipe is in its simplicity:
### For the slaw mix:
* 1 small head of green cabbage, finely chopped (about 6–7 cups)
* 1 medium carrot, peeled and shredded
* 2 tablespoons minced onion (white or yellow)
### For the dressing:
* 1/2 cup mayonnaise
* 1/3 cup granulated sugar
* 1/4 cup whole milk
* 1/4 cup buttermilk (or use more milk with a splash of lemon juice if needed)
* 2 1/2 tablespoons lemon juice
* 1 1/2 tablespoons white vinegar
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
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## 🥄 Step-by-Step Instructions
### 1. **Prep the Vegetables**
The texture is key to nailing KFC-style slaw. You want everything chopped really finely—not chunky like traditional picnic coleslaw. Use a food processor for the cabbage if you have one, or a sharp knife and a bit of patience. Grate the carrot with a box grater or food processor and finely mince the onion.
Place the cabbage, carrots, and onion into a large mixing bowl.
### 2. **Make the Dressing**
In a separate bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. It may look thin at first, but after chilling, it will thicken beautifully and coat the slaw just right.
### 3. **Combine and Chill**
Pour the dressing over the chopped veggies and mix everything until well combined. You want every bit of cabbage coated in that creamy dressing.
Cover the bowl and refrigerate for at least **4 hours**, but **overnight is best**. This gives the flavors time to meld and the cabbage to soften just slightly, making it even more delicious and authentic.
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