KFC-Style Coleslaw at Home: Creamy, Crunchy & Perfect!

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Why Make This at Home?

Let’s be honest—nothing beats the crisp, tangy charm of homemade coleslaw, especially when it’s inspired by your favorite fast-food spots. Plus, you get to tweak the flavors to suit your taste buds—more zest, less mayo, or a dash of sweetness. Trust me, this slaw is refreshingly bright, creamy, and loaded with satisfying crunch. You’ll be surprised how quick and simple it is with just pantry staples—no fancy ingredients needed! And hey, if coleslaw’s your thing, why not pair it alongside a zesty homemade salsa or a smoky BBQ? It’s all about making your favorite flavors easy and fun!

Ready to whip up a batch that’ll rival the drive-thru? Grab your ingredients, and let’s get those bowls ready!

Classic Coleslaw

This dish features shredded raw cabbage and carrots mixed with a creamy dressing made from mayonnaise, vinegar, and seasonings. It has a crisp texture with a tangy, smooth coating on the vegetables, resulting in a refreshing side dish for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups green cabbage, shredded finely shredded
  • 1 cup grated carrots fresh
  • 0.5 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper freshly ground

Equipment

  • Sharp knife
  • Cutting board
  • Mixing Bowl
  • Whisk

Method
 

  1. Place the shredded green cabbage and grated carrots into a large mixing bowl. Toss to combine, creating an even base for the dressing.
    2 cups green cabbage, shredded, 1 cup grated carrots
  2. In a small bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, salt, and black pepper until smooth and well blended.
    0.5 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper
  3. Pour the dressing over the shredded vegetables in the large bowl. Use a spatula or large spoon to thoroughly toss and coat all the vegetables evenly.
  4. Once combined, allow the coleslaw to sit for at least 10 minutes in the refrigerator to let flavors meld. The cabbage should appear slightly wilted but still crisp.
  5. Serve chilled in individual bowls or on a platter, garnished if desired. The final dish should have bright, crisp vegetables coated in a creamy, tangy dressing with an even texture.

This homemade coleslaw is a game changer—crisp, creamy, and packed with flavor, perfect for BBQs, sandwiches, or simply as a refreshing side. My best tip? Chill it for 30 minutes to let the flavors meld beautifully. Do you have a favorite twist? Drop your tips or questions below—I love hearing your ideas! Now, go ahead—get mixing and enjoy that irresistible crunch.

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