KFC-Style Quick Coleslaw Salad
KFC-Style Quick Coleslaw Salad
Make KFC Coleslaw Salad Exactly Like at Home!
The perfect partner for fried chicken! Make this KFC coleslaw salad super easily at home. You can recreate that familiar sweet and tangy flavor that everyone knows and loves. It’s a recipe that’s great for special occasions or just for everyday enjoyment.
Salad Vegetables- 1/4 head of cabbage (small size, about 4 handfuls when chopped)
- 1/3 bell pepper (choose any color you like)
- 5 Tbsp canned corn (optional, adds sweetness and texture)
Salting the Cabbage- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1/3 Tbsp salt
Coleslaw Dressing- 4-5 Tbsp mayonnaise
- 3 Tbsp vinegar
- 1.5 Tbsp sugar
- 1/4 Tbsp salt
- Pinch of black pepper (2 cracks)
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1/3 Tbsp salt
Coleslaw Dressing- 4-5 Tbsp mayonnaise
- 3 Tbsp vinegar
- 1.5 Tbsp sugar
- 1/4 Tbsp salt
- Pinch of black pepper (2 cracks)
Cooking Instructions
Step 1
Prepare 1/4 head of fresh cabbage (small size) and 1/3 bell pepper. The cabbage is about 4 handfuls when chopped. You can use any color bell pepper you prefer to make it visually appealing.
Step 2
Shred the cabbage into your desired size (avoid shredding it too finely). Place the shredded cabbage in a bowl, add 2 tablespoons of vinegar, 1 tablespoon of sugar, and 1/3 tablespoon of salt for salting. Toss gently and let it sit for 15 minutes. This process wilts the cabbage, making it tender yet crisp.
Step 3
After 15 minutes, you’ll notice the cabbage has softened and reduced in volume. Salting the cabbage beforehand not only allows the flavor to penetrate deeply but also prevents excess watery liquid from forming when stored, maintaining its crispness. This is a key to achieving that clean taste, similar to store-bought coleslaw.
Step 4
Rinse the salted cabbage thoroughly under cold water and drain it well in a colander. You can also thinly slice the bell pepper and rinse it along with the cabbage to drain excess water. Ensuring the vegetables are well-drained is crucial for the coleslaw’s consistency.
Step 5
Transfer the drained cabbage and bell pepper to a large bowl. Add 5 tablespoons of canned corn (this is optional, but it adds sweetness and a pop of texture). Stir in the dressing ingredients: 3 tablespoons of vinegar, 1.5 tablespoons of sugar, 1/4 tablespoon of salt, and 2 cracks of black pepper. Mix well.
Step 6
Finally, add 4-5 tablespoons of mayonnaise, the creamy heart of the coleslaw. Don’t be shy with the mayonnaise; using a generous amount ensures a rich and creamy texture, while too little can make the salad seem dry.
Step 7
Mix everything together thoroughly until well combined. While you can enjoy the coleslaw immediately, chilling it in the refrigerator for at least 30 minutes will allow the flavors to meld beautifully, resulting in a more harmonious and delicious taste.
Step 8
This is the coleslaw after chilling in the refrigerator for an hour. Even after salting, the cabbage remains tender yet satisfyingly crisp. It has the perfect amount of dressing, not too watery, just like restaurant-style coleslaw. The flavors are quick to absorb, preventing the cabbage from becoming mushy over time. This sweet and tangy salad is a personal favorite, so be sure to try making it!♥
