Awesome KFC Coleslaw
I like to make this truly easy side dish for cookouts and get-togethers. I love this paired with some BBQ Pulled Pork or Chicken and it works great as a side dish to Hamburgers and Hot Dogs. It's a good replacement for Chips for eating a little healthier.
I like to make this truly easy side dish for cookouts and get-togethers. I love this paired with some BBQ Pulled Pork or Chicken and it works great as a side dish to Hamburgers and Hot Dogs. It's a good replacement for Chips for eating a little healthier.
- Carbohydrate 12.1064983333333 g
- Cholesterol 10.192 mg
- Fat 13.1952233333333 g
- Fiber 0.100166665474574 g
- Protein 0.46935 g
- Saturated Fat 1.92765333333333 g
- Serving Size 1 1 Serving (51g)
- Sodium 307.448277777778 mg
- Sugar 12.0063316678588 g
- Trans Fat 0.592618333333334 g
- Calories 166 calories
Step-by-step
- Combine all the ingredients except the Coleslaw in a bowl and whisk until smooth.
- Pour sauce over Coleslaw mix and distribute evenly.
- Cover and refrigerate for at least 1 hour before serving.
Swapping the mayonnaise for plain Greek yogurt introduces too much lactic acid, turning the dressing thin and watery rather than clinging to the shreds. Replicating commercial fast-food salads requires understanding the chemical balance between fat, sugar, and acid. Store-bought versions rely heavily on finely minced cabbage and carrots that have been flash-bleached in cold water to strip away excess bitterness, yielding a distinctively limp yet uniform texture.
The Science of Cabbage Maceration
Shredded cabbage contains massive amounts of intracellular water. Pouring a dressing containing cider vinegar and granulated sugar directly onto the vegetables initiates osmosis. The sugar and acid draw moisture out of the cell walls. Leaving the mixture in the refrigerator for the required one hour minimum allows the cabbage to soften without completely liquefying. Whisking the mayonnaise, mustard, and vinegar thoroughly beforehand ensures the emulsion does not break when the high-moisture vegetables are added.
- Drain any accumulated liquid at the bottom of the bowl before tossing the mixture a second time right before service.
- Never attempt to freeze this salad, as the high water content in the cabbage turns completely mushy upon thawing.
- Store leftovers in a sealed glass container for up to 48 hours maximum to maintain crispness.
