The Best Coleslaw Recipe - Easy & Delicious | Mom On Timeout (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.

You could also add grated apple, finely diced pineapple, or even a sprinkle of sugar. Just be careful not to be too heavy-handed — a little sweetness goes a long way. Bitterness is another common problem with coleslaw. Sweeteners like honey and fresh fruit should also help to counteract even a stubborn bite.

Store coleslaw in the refrigerator, covered, for up to three days. You can make this coleslaw ahead of time to help blend the flavors, but the dressing will become thin over time as liquid releases from the cabbage. Whisking in extra mayonnaise can help fluff up the dressing before serving.

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.

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.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

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.

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.

This classic coleslaw recipe is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best coleslaw, make it a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage.

What is traditional coleslaw made of? ›

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.

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.

It's sweet and sour, so thin the mayo with vinegar, white, apple cider or rice wine are the best choices. Sugar or agave nectar are good choices of sweeteners. Flavor wise, chopped pickle relish, celery seeds, a touch of Dijon mustard, salt, pepper and sour cream are all common.

Minced red bell pepper, minced dill pickle or cornichon, minced parsley, some sour cream, white balsamic and a little lemon juice to cut through the often way-too-sweet storebought stuff.

Pre-made dressing is not fine.

Coleslaw needs a lot of seasoning in order to taste good, and bottled dressing never quite gets the job done. Homemade dressing is dead simple and tastes better.

The coleslaw also contains shredded cabbage and carrots, which add a crisp and fresh texture to the dish. Overall, KFC coleslaw is a refreshing and tasty side dish that complements the savory flavors of their fried chicken.

If you've been to Kentucky Fried Chicken, chances are good that you've tasted their famous coleslaw. As a side dish for a chicken dinner or barbecue, it doesn't get much better than a creamy crunchy slaw and KFC's does theirs just right.

There are only 3 vegetables: You can buy a bag of pre-shredded coleslaw and finely chop that, if you prefer. But keep in mind that true KFC Coleslaw only contains green cabbage, carrots, and onions, so don't use the packaged cabbage that has red cabbage or any herbs.

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.