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American Coleslaw – KFC (Coleslaw)

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American Coleslaw – KFC (Coleslaw)

The perfect american coleslaw – kfc (coleslaw) recipe with a picture and simple step-by-step instructions.

  • 1 kg White cabbage
  • 1 Pc. Carrot
  • 1 Pc. Onion
  • 60 ml Cream
  • 125 ml Mayonnaise
  • 60 ml Buttermilk
  • 1,5 tbsp White wine vinegar
  • 2,5 tbsp Lemon juice
  • 2 tbsp Sugar
  • 0,25 tsp Paprika powder
  • 0,5 tsp Mustard (optional)
  • Salt
  • Pepper
  1. Cabbage salad, called coleslaw salad in the American version, is always a great side dish. Thanks to KFC’s Coleslaw, it has once again become more popular. No wonder, because the American cabbage salad not only tastes delicious, but can also be made quickly and easily yourself. The salad is the perfect side dish for burgers, pulled pork or for the BBQ.
  2. In addition to the classic Coleslaw salad à la KFC, the recipe can be adapted variably. For example, it can also be prepared with Chinese cabbage or red cabbage. If you like to experiment, you can also serve a Coleslaw Curry. Simply add some curry powder. The sauce can be modified for vegans: Simply prepare the recipe without mayonnaise and buttermilk, but with vegan yoghurt.
  3. If too large an amount of coleslaw has been chopped up, you can freeze it without any dressing.

And this is how the Coleslaw salad is made:

  1. Cut the cabbage in half, remove the stalk. Slice into fine strips. Also slice the carrot into strips, finely dice the onion. Alternatively, the ingredients can also be shredded in the Thermomix for a few seconds.
  2. Mix everything in a large bowl.
  3. Mix the cream, mayonnaise, buttermilk, vinegar and lemon juice into a dressing. Season to taste with salt, pepper, sugar and paprika powder. If you like, you can add some mustard.
  4. Pour everything over the cabbage mixture.
  5. Put the Coleslaw salad in the fridge for at least 10 hours and let it steep. Season again to taste before serving.
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american coleslaw – kfc (coleslaw)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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