Just when you thought coleslaw couldn’t get any better, we’ve gathered 21 irresistible KFC-inspired recipes that will transform this classic side into the star of your table. Whether you’re craving that signature crunch for a backyard barbecue or a creamy comfort food twist, these creative takes promise to delight your taste buds and impress your guests. Get ready to shred, mix, and dive into a world of flavor!
Classic KFC Style Creamy Coleslaw
Whether you’re craving that familiar fast-food side or need a reliable potluck dish, this creamy coleslaw delivers the nostalgic flavor of KFC’s classic version with a straightforward, homemade approach. We’ll walk through each step methodically, ensuring even a beginner can achieve that perfect balance of tangy, sweet, and crunchy.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, finely shredded
– A couple of carrots, peeled and grated
– 1 cup of mayonnaise
– 1/4 cup of whole milk
– 1/4 cup of buttermilk
– 2 tablespoons of white vinegar
– 1/3 cup of granulated sugar
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
Instructions
1. Place the shredded cabbage and grated carrots in a large mixing bowl.
2. In a separate medium bowl, whisk together the mayonnaise, whole milk, buttermilk, and white vinegar until smooth.
3. Add the granulated sugar, salt, and black pepper to the wet mixture, whisking vigorously for about 1 minute to fully dissolve the sugar and combine the ingredients.
4. Pour the dressing over the cabbage and carrots in the large bowl.
5. Using a large spoon or spatula, gently toss the coleslaw until every shred is evenly coated with the dressing.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cabbage to soften slightly.
7. After chilling, give the coleslaw one final gentle stir before serving to redistribute any settled dressing.
So, after chilling, you’ll find the cabbage has softened just enough to be tender while retaining a pleasant crunch, with the creamy dressing offering a tangy-sweet kick that’s irresistibly familiar. Serve it alongside fried chicken for the full experience, or get creative by using it as a topping for pulled pork sandwiches or fish tacos to add a cool, crisp contrast.
Tangy Apple Cider Vinegar Coleslaw
Perfect for those who find traditional coleslaw too heavy, this tangy apple cider vinegar coleslaw offers a refreshing crunch with a bright, zesty kick that cuts through rich foods beautifully. Let’s walk through making this simple side dish that comes together in minutes but tastes like you spent hours on it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, thinly sliced (about 6 cups)
– A couple of large carrots, peeled and grated
– Half a red onion, thinly sliced
– A generous 1/2 cup of mayonnaise
– A good splash of apple cider vinegar (about 1/4 cup)
– A tablespoon of granulated sugar
– A teaspoon of celery seed
– Half a teaspoon of salt
– A quarter teaspoon of freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the thinly sliced cabbage, grated carrots, and thinly sliced red onion.
2. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until the sugar is completely dissolved and the dressing is smooth.
3. Pour the dressing over the cabbage mixture in the large bowl.
4. Using clean hands or two large spoons, toss everything together thoroughly, making sure all the vegetables are evenly coated with the dressing.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly.
6. After chilling, give the coleslaw one final toss before serving to redistribute any dressing that may have settled at the bottom.
Let this coleslaw sit for that full hour—it makes all the difference, transforming it from a simple mix into a cohesive, flavorful side. The final texture is wonderfully crisp yet tender, with the tangy vinegar dressing perfectly balancing the sweetness of the carrots and cabbage. Try it piled high on pulled pork sandwiches or as a bright counterpoint to smoky barbecue ribs.
Sweet Pineapple Coleslaw Delight
A refreshing twist on classic coleslaw, this Sweet Pineapple Coleslaw Delight combines crisp cabbage with juicy pineapple for a vibrant side dish that’s perfect for summer barbecues or a quick weeknight meal. Let’s walk through it step-by-step so you can whip it up with confidence, even if you’re new to the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 small head of green cabbage, shredded (about 4 cups)
– 1 cup of fresh pineapple chunks, diced small
– 1/2 cup of mayonnaise
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– A pinch of salt
– A couple of grinds of black pepper
Instructions
1. Rinse the green cabbage under cold water, pat it dry with a clean towel, and shred it finely using a sharp knife or mandoline to get about 4 cups.
2. Dice the fresh pineapple chunks into small, bite-sized pieces, aiming for 1 cup total.
3. In a large mixing bowl, combine the shredded cabbage and diced pineapple, tossing them gently with your hands or a spoon to mix evenly.
4. In a separate small bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey until smooth and well-blended.
5. Pour the dressing over the cabbage and pineapple mixture in the large bowl, using a spatula to fold everything together until all ingredients are evenly coated.
6. Add a pinch of salt and a couple of grinds of black pepper to the coleslaw, stirring gently to distribute the seasoning throughout.
7. Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
8. After chilling, give the coleslaw a final stir before serving to ensure the dressing is evenly distributed.
9. Transfer the coleslaw to a serving dish, garnishing with extra pineapple chunks if desired for a pop of color.
Ooh, the result is a delightful mix of crunchy cabbage and sweet, tangy pineapple, with a creamy dressing that ties it all together. Serve it alongside grilled chicken or as a topping for fish tacos to add a burst of freshness—it’s sure to be a hit at any gathering!
Spicy Jalapeño Coleslaw Crunch
Now, let’s make a coleslaw that packs a punch! This Spicy Jalapeño Coleslaw Crunch is a vibrant, crunchy side that’s perfect for summer barbecues or adding a kick to tacos. It’s surprisingly simple to whip up, and I’ll guide you through each step to ensure it’s crisp and flavorful every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A half of a medium green cabbage, thinly sliced (about 4 cups)
– A couple of large carrots, grated (about 1 cup)
– A quarter of a red onion, thinly sliced
– Two fresh jalapeños, seeds removed and finely chopped (wear gloves for this to avoid irritation!)
– A cup of mayonnaise
– A couple of tablespoons of apple cider vinegar
– A tablespoon of honey
– A teaspoon of celery seed
– A half teaspoon of garlic powder
– A pinch of salt and black pepper
Instructions
1. In a large mixing bowl, combine the thinly sliced green cabbage, grated carrots, thinly sliced red onion, and finely chopped jalapeños.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, garlic powder, salt, and black pepper until smooth and well-blended.
3. Pour the dressing over the cabbage mixture in the large bowl.
4. Using tongs or clean hands, toss everything together thoroughly, ensuring all the vegetables are evenly coated with the dressing.
5. Let the coleslaw sit at room temperature for 10 minutes to allow the flavors to meld and the vegetables to soften slightly.
6. After 10 minutes, give the coleslaw one final gentle toss to redistribute any dressing that may have settled at the bottom.
7. Transfer the coleslaw to a serving bowl or cover the mixing bowl with plastic wrap.
8. Refrigerate the coleslaw for at least 1 hour before serving to chill it and let the flavors deepen further.
9. Before serving, give the coleslaw a quick stir to refresh it.
Perfectly balanced, this coleslaw offers a satisfying crunch from the cabbage and carrots, with a creamy dressing that’s tangy from the vinegar and sweet from the honey, all punctuated by the spicy kick of jalapeños. Try piling it on pulled pork sandwiches for a textural contrast, or serve it alongside grilled chicken to cut through the richness with its bright, zesty flavor.
Buttermilk Ranch Coleslaw Twist
Kicking off a fresh take on a classic, this buttermilk ranch coleslaw twist brings creamy, tangy flavors to your table with minimal effort. It’s perfect for beginners who want to impress at picnics or weeknight dinners, and I’ll guide you through each simple step. Let’s get chopping and mixing for a slaw that’s anything but ordinary.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, shredded into thin strips
– A couple of large carrots, peeled and grated
– A half cup of buttermilk
– A quarter cup of mayonnaise
– A tablespoon of white vinegar
– A teaspoon of dried dill
– A half teaspoon of garlic powder
– A quarter teaspoon of onion powder
– A pinch of salt and black pepper
Instructions
1. Rinse the cabbage and carrots under cold water, then pat them dry completely with paper towels to prevent a watery slaw.
2. Using a sharp knife or mandoline, thinly shred the cabbage into strips about 1/8-inch thick for a crisp texture.
3. Peel the carrots and grate them on the large holes of a box grater to match the cabbage’s size.
4. In a large mixing bowl, combine the shredded cabbage and grated carrots, tossing them gently with your hands.
5. In a separate small bowl, whisk together the buttermilk and mayonnaise until smooth and creamy, about 30 seconds.
6. Add the white vinegar, dried dill, garlic powder, onion powder, salt, and black pepper to the buttermilk mixture, whisking again until fully incorporated.
7. Pour the dressing over the cabbage and carrot mixture in the large bowl, using a spatula to fold everything together until evenly coated.
8. Cover the bowl with plastic wrap and refrigerate the slaw for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
9. After chilling, give the slaw a final stir and taste it; adjust seasoning with a bit more salt or pepper if needed, but avoid overmixing to keep it crisp.
10. Serve the slaw immediately or store it in an airtight container in the refrigerator for up to 3 days.
This slaw boasts a creamy, tangy bite with a satisfying crunch that holds up well against dressings. Try it as a topping for pulled pork sandwiches or alongside grilled chicken for a refreshing contrast—it’s versatile enough to brighten any meal.
Honey Mustard Coleslaw Fusion
Ready to elevate your slaw game? This Honey Mustard Coleslaw Fusion blends classic crunch with a sweet-tangy twist that’s perfect for picnics, barbecues, or a quick weeknight side. Let’s walk through it step-by-step so you can nail it on your first try.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, shredded
– A couple of large carrots, peeled and grated
– A half cup of mayonnaise
– A quarter cup of Dijon mustard
– A quarter cup of honey
– Two tablespoons of apple cider vinegar
– A splash of olive oil
– A teaspoon of salt
– A half teaspoon of black pepper
Instructions
1. In a large mixing bowl, combine the shredded cabbage and grated carrots.
2. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper until smooth. Tip: Whisk vigorously for about 30 seconds to fully emulsify the dressing and prevent separation.
3. Pour the dressing over the cabbage and carrot mixture in the large bowl.
4. Using clean hands or tongs, toss everything together until the vegetables are evenly coated. Tip: Toss for at least 1-2 minutes to ensure every shred gets dressed, which prevents dry spots.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Tip: Chilling allows the flavors to meld and the cabbage to soften slightly, so don’t skip this step for the best texture.
6. After chilling, give the slaw one final gentle toss before serving.
Kindly note how the cabbage retains a satisfying crunch while the honey mustard dressing soaks in, creating a creamy yet bright bite. Serve it piled high on pulled pork sandwiches, as a fresh topping for grilled chicken, or simply enjoy it straight from the bowl for a refreshing side.
Zesty Lemon-Dill Coleslaw Surprise
During those sweltering summer days when you crave something crisp and refreshing, this zesty coleslaw delivers a delightful surprise with its bright lemon and fresh dill flavors. It’s the perfect side dish for barbecues or a light lunch, and the best part is how quickly it comes together. Let’s walk through each step methodically so you can master this recipe on your first try.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, shredded
– A couple of large carrots, grated
– A generous handful of fresh dill, chopped
– The zest and juice from 2 lemons
– A cup of mayonnaise
– A tablespoon of Dijon mustard
– A splash of apple cider vinegar
– A teaspoon of sugar
– A half teaspoon of salt
– A quarter teaspoon of black pepper
Instructions
1. In a large mixing bowl, combine 1 medium head of shredded green cabbage and 2 large grated carrots.
2. In a separate medium bowl, whisk together 1 cup of mayonnaise, the zest and juice from 2 lemons, 1 tablespoon of Dijon mustard, and a splash of apple cider vinegar until smooth.
3. Add 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the dressing, whisking for 30 seconds to fully dissolve the sugar.
4. Pour the dressing over the cabbage and carrot mixture in the large bowl.
5. Using tongs or two large spoons, toss the coleslaw thoroughly for 2-3 minutes until every strand is evenly coated with the dressing.
6. Chop a generous handful of fresh dill and sprinkle it over the coleslaw.
7. Gently fold in the dill with the tongs for about 1 minute to distribute it evenly without crushing the vegetables.
8. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly.
9. After chilling, give the coleslaw one final toss before serving to redistribute any settled dressing.
Lemon-dill coleslaw surprise boasts a crisp, crunchy texture from the cabbage and carrots, balanced by the creamy, tangy dressing that packs a zesty punch. The fresh dill adds an herby brightness that makes this dish stand out at any gathering. Try serving it alongside grilled chicken or as a topping for fish tacos to elevate your meal with its refreshing flavors.
Ginger-Sesame Coleslaw Adventure
Forget the boring coleslaw of your past—this Ginger-Sesame Coleslaw Adventure is a crunchy, vibrant side that’s packed with flavor and comes together in minutes. Follow along step-by-step, and you’ll have a dish that’s perfect for picnics, potlucks, or just jazzing up your weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A 14-ounce bag of coleslaw mix (the kind with shredded cabbage and carrots)
– A couple of green onions, thinly sliced
– A big handful of cilantro, roughly chopped
– A quarter cup of rice vinegar
– A couple of tablespoons of toasted sesame oil
– A tablespoon of soy sauce
– A tablespoon of honey
– A tablespoon of freshly grated ginger
– A clove of garlic, minced
– A splash of lime juice
– A sprinkle of sesame seeds for topping
Instructions
1. Grab a large mixing bowl and dump in the entire 14-ounce bag of coleslaw mix.
2. Toss in the sliced green onions and chopped cilantro with the coleslaw mix.
3. In a separate small bowl or measuring cup, whisk together the quarter cup of rice vinegar, two tablespoons of toasted sesame oil, one tablespoon of soy sauce, and one tablespoon of honey until the honey is fully dissolved. Tip: Toasting the sesame oil beforehand (just warm it in a pan for 30 seconds) deepens its nutty flavor, but store-bought toasted oil works great too.
4. Add the tablespoon of freshly grated ginger and minced garlic clove to the dressing mixture, and whisk again to combine.
5. Squeeze in a splash of fresh lime juice (about a teaspoon) into the dressing and give it a final whisk.
6. Pour the dressing over the coleslaw mixture in the large bowl.
7. Using clean hands or two large spoons, toss everything together until the coleslaw is evenly coated with the dressing. Tip: Let it sit for 10 minutes before serving—this allows the cabbage to soften slightly and soak up all the flavors.
8. Sprinkle the coleslaw with a generous sprinkle of sesame seeds just before serving. Tip: For extra crunch, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden, watching closely so they don’t burn.
But this coleslaw isn’t just a side—it’s a textural delight with crisp cabbage, a tangy-sweet dressing, and a warm ginger kick that lingers. Try piling it on fish tacos or alongside grilled chicken for a meal that feels fresh and exciting.
Loaded Bacon and Cheese Coleslaw
Ready to elevate your coleslaw game? This loaded bacon and cheese coleslaw is a crunchy, creamy, and savory twist on the classic side dish, perfect for potlucks, barbecues, or a quick weeknight dinner. It combines crisp vegetables with smoky bacon and sharp cheese for a flavor-packed bite every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A 16-ounce bag of pre-shredded coleslaw mix (or a couple of cups of shredded cabbage and carrots)
– 6 slices of thick-cut bacon
– A cup of shredded sharp cheddar cheese
– A half cup of mayonnaise
– A quarter cup of sour cream
– A tablespoon of apple cider vinegar
– A teaspoon of sugar
– A half teaspoon of garlic powder
– A pinch of salt and black pepper
Instructions
1. Preheat a large skillet over medium heat.
2. Place the 6 slices of bacon in the skillet and cook for 8-10 minutes, flipping occasionally, until crispy and browned. Tip: For even cooking, avoid overcrowding the pan—work in batches if needed.
3. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then let it cool for 5 minutes.
4. Crumble the cooled bacon into small pieces using your hands or a knife.
5. In a large mixing bowl, combine the 16-ounce bag of coleslaw mix, the cup of shredded sharp cheddar cheese, and the crumbled bacon.
6. In a small bowl, whisk together the half cup of mayonnaise, quarter cup of sour cream, tablespoon of apple cider vinegar, teaspoon of sugar, half teaspoon of garlic powder, and a pinch of salt and black pepper until smooth. Tip: Taste the dressing before adding it to adjust seasoning, but avoid adding more salt until after mixing, as the bacon adds saltiness.
7. Pour the dressing over the coleslaw mixture in the large bowl.
8. Toss everything together gently with tongs or a large spoon until the coleslaw is evenly coated. Tip: For best flavor, let it chill in the refrigerator for at least 30 minutes before serving to allow the ingredients to meld.
9. Serve immediately or store covered in the refrigerator. Very creamy and crunchy, this coleslaw boasts a smoky bacon flavor balanced by the tangy dressing and sharp cheese. Try it as a topping for burgers or hot dogs, or pair it with grilled chicken for a hearty meal that’s sure to impress.
Asian Fusion Soy-Sesame Coleslaw
This vibrant Asian Fusion Soy-Sesame Coleslaw is a crunchy, flavorful twist on a classic side dish that comes together in minutes. Think of it as a quick way to add a punch of umami and texture to any meal, perfect for busy weeknights or potlucks where you want to impress without stress. Let’s walk through each simple step to build those layers of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A 14-ounce bag of coleslaw mix (that’s the shredded cabbage and carrots)
– A quarter cup of soy sauce
– Two tablespoons of rice vinegar
– One tablespoon of toasted sesame oil
– A tablespoon of honey
– A couple of cloves of garlic, minced up fine
– A teaspoon of fresh ginger, grated
– A splash of vegetable oil
– A sprinkle of sesame seeds for that final touch
Instructions
1. Grab a large mixing bowl and pour in the entire 14-ounce bag of coleslaw mix.
2. In a small bowl or measuring cup, whisk together the quarter cup of soy sauce, two tablespoons of rice vinegar, one tablespoon of toasted sesame oil, and one tablespoon of honey until the honey is fully dissolved. Tip: Toasting the sesame oil lightly in a pan for 30 seconds before adding it can deepen its nutty flavor, but it’s optional if you’re short on time.
3. Add the minced garlic from a couple of cloves and the teaspoon of grated ginger to the soy sauce mixture, stirring to combine.
4. Slowly drizzle the dressing over the coleslaw mix in the large bowl.
5. Pour a splash of vegetable oil (about a tablespoon) over the slaw to help coat everything evenly and prevent sogginess. Tip: Adding the oil separately after the dressing helps it cling better to the cabbage.
6. Using clean hands or tongs, toss the coleslaw thoroughly for about 2 minutes, making sure every shred is coated with the dressing. Tip: Toss gently to avoid bruising the cabbage, which keeps it crispier longer.
7. Sprinkle sesame seeds generously over the top of the slaw for garnish.
8. Let the coleslaw sit at room temperature for 10 minutes before serving to allow the flavors to meld. Just like that, you’ve got a slaw that’s bursting with savory, tangy notes and a satisfying crunch. Jazz it up by serving it alongside grilled chicken or as a topping for tacos—the sesame seeds add a delightful pop, and the soy-sesame dressing makes it irresistibly moreish.
Tropical Mango Coleslaw Fiesta
Tired of the same old coleslaw? This vibrant Tropical Mango Coleslaw Fiesta is about to become your new go-to side dish, bursting with sweet, tangy, and crunchy flavors that are perfect for any summer gathering or weeknight dinner. Let’s walk through making it together, step-by-step.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A 14-ounce bag of classic coleslaw mix (the kind with shredded green cabbage and carrots)
– One large, ripe mango, peeled and diced
– A quarter of a small red onion, thinly sliced
– A handful of fresh cilantro, roughly chopped
– A third of a cup of mayonnaise
– Two tablespoons of fresh lime juice
– A tablespoon of honey
– A teaspoon of Dijon mustard
– A pinch of salt and a couple of cracks of black pepper
Instructions
1. In a large mixing bowl, combine the coleslaw mix, diced mango, sliced red onion, and chopped cilantro. Tip: For the mango, choose one that yields slightly to gentle pressure for the best sweetness.
2. In a separate small bowl, whisk together the mayonnaise, fresh lime juice, honey, Dijon mustard, salt, and black pepper until the dressing is completely smooth and emulsified. Tip: Fresh lime juice is key here—bottled juice can taste metallic.
3. Pour the dressing over the coleslaw and mango mixture in the large bowl.
4. Using a large spoon or spatula, gently toss everything together until all the ingredients are evenly coated with the dressing. Tip: Toss gently to keep the mango pieces intact and avoid making the slaw soggy.
5. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Yielding a delightful contrast, this coleslaw is wonderfully crisp from the cabbage, creamy from the dressing, and pops with juicy mango sweetness. The tangy lime dressing cuts through the richness perfectly. Try serving it alongside grilled fish or chicken, or spoon it into tacos for an extra fresh kick.
Savory Garlic-Parmesan Coleslaw
Now, let’s transform that ordinary bag of coleslaw mix into a garlicky, cheesy side dish that’ll steal the show at any barbecue or potluck. This Savory Garlic-Parmesan Coleslaw comes together in minutes and packs a serious flavor punch, making it the perfect upgrade from your standard mayo-based slaw.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A 14-ounce bag of classic coleslaw mix (you know, the one with shredded cabbage and carrots)
– A generous 1/2 cup of real mayonnaise
– A heaping 1/4 cup of freshly grated Parmesan cheese (the stuff from the green can works in a pinch, but fresh is best!)
– A couple of tablespoons of apple cider vinegar for that essential tang
– A big splash of olive oil, about 2 tablespoons
– 2 cloves of garlic, minced super fine (or use about 1 teaspoon of the jarred stuff if you’re short on time)
– A good pinch of salt and a few cracks of black pepper
Instructions
1. Dump your entire 14-ounce bag of coleslaw mix into a large mixing bowl.
2. In a separate, smaller bowl, whisk together the 1/2 cup of mayonnaise, 1/4 cup of grated Parmesan, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil until the mixture is completely smooth and creamy. Tip: Whisking the wet ingredients separately first prevents a lumpy dressing.
3. Mince your 2 cloves of garlic as finely as possible and add them to the dressing mixture. Tip: For the strongest garlic flavor, let the minced garlic sit in the dressing for 5 minutes before mixing with the slaw.
4. Pour the completed dressing over the coleslaw mix in the large bowl.
5. Using a large spoon or spatula, toss the coleslaw thoroughly until every shred of cabbage and carrot is evenly coated with the creamy dressing. Tip: Toss for a full minute to ensure the dressing penetrates the cabbage for maximum flavor in every bite.
6. Season the slaw with a generous pinch of salt and several cracks of fresh black pepper, then toss one final time to distribute the seasoning.
7. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving. This chilling time is crucial for the flavors to meld and the cabbage to soften slightly.
Finally, this slaw boasts a fantastic creamy yet light texture, with the sharp Parmesan and pungent garlic creating a savory, umami-rich profile that’s far from sweet. For a creative twist, try piling it on top of a grilled burger or using it as a crunchy, flavorful topping for fish tacos.
Sriracha Infused Spicy Coleslaw
You’ve probably had coleslaw before, but this Sriracha Infused Spicy Coleslaw kicks things up a notch with a fiery, tangy twist that’s perfect for summer barbecues or taco nights. It’s surprisingly simple to make, and I’ll walk you through each step so you can whip it up like a pro.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, shredded (about 6 cups)
– A couple of large carrots, grated (about 1 cup)
– A half cup of mayonnaise
– A quarter cup of sour cream
– 2 tablespoons of Sriracha sauce
– 2 tablespoons of apple cider vinegar
– A tablespoon of honey
– A teaspoon of garlic powder
– A pinch of salt and black pepper
Instructions
1. In a large mixing bowl, combine the shredded cabbage and grated carrots, tossing them gently with your hands to mix evenly.
2. In a separate medium bowl, whisk together the mayonnaise, sour cream, Sriracha sauce, apple cider vinegar, honey, garlic powder, salt, and black pepper until the dressing is smooth and well-blended.
3. Pour the dressing over the cabbage and carrot mixture, using a large spoon or spatula to fold everything together until all the vegetables are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
5. After chilling, give the coleslaw a quick stir to redistribute any dressing that may have settled at the bottom.
6. Taste a small spoonful and adjust the seasoning if needed, but avoid adding more salt unless it’s truly necessary as the flavors will have developed.
7. Serve the coleslaw chilled, spooning it into a serving dish or directly onto plates.
Crunchy and vibrant, this coleslaw packs a punch with its creamy Sriracha dressing that balances heat with a touch of sweetness. It’s fantastic piled on pulled pork sandwiches or as a zesty side to grilled chicken, adding a refreshing kick to any meal.
Conclusion
Excitingly, these 21 KFC-inspired coleslaw recipes offer endless ways to elevate your meals with that beloved crunch and creaminess. We hope you find a new favorite to whip up! Give one a try this week, and let us know which one you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to spread the coleslaw joy!
