KFC-Style Coleslaw Recipe: Creamy, Tangy, and Perfectly Sweet

Begin by finely shredding the cabbage. You can use a sharp knife or a food processor to make the process easier. Grate the carrot and finely chop the red onion (if using). Combine the cabbage, carrot, and onion in a large mixing bowl.
Make the Dressing:

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard (if using), sugar, salt, pepper, and celery seed. Stir until the dressing is smooth and well combined.
Mix the Coleslaw:

Pour the dressing over the shredded vegetables. Toss the mixture until all the cabbage, carrot, and onion are evenly coated with the dressing. Be gentle, so you don’t bruise the cabbage.
Chill the Coleslaw:

For the best flavor and texture, cover the coleslaw and refrigerate it for at least 2 hours, preferably overnight. This allows the flavors to meld and the cabbage to soften just slightly.
Serve:

Once chilled, give the coleslaw a quick stir before serving. It’s ready to enjoy as a refreshing side dish to complement your main course!
Serving and Storage Tips