Can I use pre-shredded cabbage from the store?

You can, but I don't recommend it! Those thick shreds just don't soak up the dressing the same way. If you're in a pinch, look for the finest shred you can find, or give the pre-shredded cabbage a quick chop to make the pieces smaller.

How long does this coleslaw keep in the fridge?

About 3-4 days in an airtight container. The flavors actually get better the next day! Just give it a good stir before serving, and add a splash of milk if it seems dry.

Can I make this coleslaw ahead of time?

Absolutely! In fact, I think it tastes better after chilling overnight. Just hold off on adding any extra garnishes (like fresh herbs) until right before serving to keep them bright and crisp.

Why does my coleslaw get watery?

This usually happens if the cabbage wasn't dried well after washing, or if it sits out at room temperature too long. Always pat your cabbage dry, and don't leave the finished slaw out for more than an hour. If liquid pools at the bottom, just drain it off and give the slaw a quick stir.

Can I use Greek yogurt instead of mayonnaise?

You can, but it won't taste quite the same. The mayo gives that signature KFC creaminess. If you try yogurt, use full-fat and maybe add an extra teaspoon of sugar to balance the tang. But between you and me? Stick with mayo for the real deal flavor!

KFC Copycat Coleslaw Recipe That Tastes Just Like the Original

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A delicious copycat version of KFC’s famous coleslaw, perfect for picnics, barbecues, or as a side dish. This recipe captures the creamy, tangy flavor you love.

Author: Sophia Collins
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 2 hrs 20 mins
Yield: 6 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 head green cabbage, finely shredded
1 carrot, grated
2 tbsp onion, finely minced
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup whole milk
2 tbsp white vinegar
2 tbsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper

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Instructions

In a large bowl, combine shredded cabbage, grated carrot, and minced onion.
In a separate bowl, whisk together mayonnaise, buttermilk, milk, vinegar, sugar, salt, and pepper.
Pour the dressing over the cabbage mixture and toss until evenly coated.
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

For best results, let the coleslaw chill for at least 2 hours before serving.
Adjust sugar and vinegar to taste for a sweeter or tangier flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/2 cup
Calories: 150
Sugar: 8g
Sodium: 200mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg

Find it online: https://kitchenuser.net/kfc-copycat-coleslaw-recipe/