Ingredients
- Shredded cabbage, finely chopped: 7 cups
- Shredded carrots: 1/4 cup
- Mayonnaise: 1/2 cup
- Granulated sugar: 1/3 cup
- Milk: 1/4 cup
- Buttermilk: 1/4 cup
- White vinegar: 2 tablespoons
- Lemon juice: 1 1/2 tablespoons
Instructions
- Step 1: In a large bowl, combine the shredded cabbage and carrots. Mix well to distribute the carrots evenly throughout the cabbage.
- Step 2: In a separate, medium-sized bowl, whisk together the mayonnaise, sugar, milk, buttermilk, white vinegar, and lemon juice until the dressing is smooth and well combined. Taste and adjust sweetness or tanginess as needed.
- Step 3: Pour the dressing over the cabbage and carrot mixture.
- Step 4: Gently mix until all the vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the coleslaw watery.
- Step 5: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
- Step 6: Before serving, stir well and add a pinch of salt and pepper to taste, if desired.
Notes
- For the best flavor, let the coleslaw chill overnight; the dressing really melds with the cabbage and carrots.
- Don't even think about reheating this coleslaw – it's meant to be served cold for optimal crispness and flavor.
- This coleslaw is the perfect side for fried chicken, BBQ ribs, or pulled pork sandwiches.
- Chef's secret: Add a tiny pinch of celery seed to the dressing for an extra layer of authentic KFC flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American