Southern Coleslaw Recipe (2024)

FAQs

Why is KFC coleslaw so good? ›

Mayonnaise/Miracle Whip

Considering that most coleslaw recipes use mayonnaise, it's safe to assume that KFC does it as well. With its fat, its salt, and its slightly acidic taste, mayo is exactly what's needed to balance and enhance the vinegar, salt, and sugar found in coleslaw.

What is traditional coleslaw made of? Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

What Is Coleslaw Dressing Made Of? This creamy, mayo-based dressing uses ingredients you likely have on hand: sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise. The resulting dressing is just the right balance of sweet, tangy, creamy, and peppery!

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Worst: Extra Crispy

Here's where "crispy" is a code word for "steer clear." The extra crispy recipe is by far the least healthful of KFC's chicken options. A single breast will set you back 530 calories, 35 grams of fat, and 6 grams of saturated fat.

Unlike Lexington style, Eastern style contains no tomatoes. It is purely vinegar and pepper which is used to season after cooking. The coleslaw is also different, swapping out the red for a white mayonnaise-based sauce.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

Is it better to make coleslaw the day before? ›

Yes, you can make coleslaw in advance. Making it a day before your event is a good idea, as the flavors will continue to meld and develop as it sits. That makes it perfect as a make-ahead potluck recipe.

Like the cabbage, these veggie add-ins can also become breeding grounds for bacteria when left unrefrigerated. Coleslaw dressing often includes vinegar that acidulates the mixture, making it a less hospitable environment for those pesky bacteria. But unfortunately, it's not enough to halt bacterial growth completely.

Apple cider or white wine vinegars would also be acceptable as there would only be a slight change to the sauce's flavor. A dark vinegar like red wine or sherry might taste good but you couldn't expect the sauce to have the same flavor as the real version.

It's the dressing that makes it so bad. Buy the bags without dressing and add, walnuts or pecans, grated cheese, pineapple, apple, sultanas, asian fried noodles.

Julienne cabbage and carrots using a mandoline (<- affiliate link). Place in a large bowl. Add in mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder and white pepper. Stir everything together until thoroughly combined.

It stands unrivaled as cabbage's crowning achievement. There's nothing like KFC's slaw. It looks different, tastes different and crunches different in your mouth. It has a zing you just won't find in the supermarket deli.

The dressing is thick and creamy, and it coats the cabbage and carrots evenly. KFC coleslaw has a sweet and tangy taste with a creamy texture. The coleslaw is made with shredded cabbage, carrots, and onions, and is dressed with a sweet and tangy dressing that includes vinegar, sugar, and a blend of spices.

I reviewed each side order from Kentucky Fried Chicken and ranked them all. The chain's green beans and coleslaw were unsurprisingly lackluster. The mac and cheese and biscuits were the best KFC sides I tasted. Visit Insider's homepage for more stories.

Those who eschewed heating up their chilled chicken in favor of chowing down right away would have seen how the chicken's breading remained crisp while the interior deepened in flavor. When fried chicken starts to cool down, the skin contracts and bonds itself to the meat.