Best Homemade Coleslaw Recipe
Discover how to make tasty and easy coleslaw, similar to KFC! This coleslaw recipe is easy and includes a tasty coleslaw dressing recipe as well. Be sure to serve chilled.
Servings: 8
Calories: 177kcal
Ingredients
- 1 head Medium Cabbage
- 6 oz Shredded Carrots
- 1/4 Medium Sweet Onion
- 1/2 cup Mayonnaise
- 1/3 cup Granulated Sugar
- 1/4 cup Buttermilk
- 1/4 cup Milk
- 2 tbsp Lemon Juice, freshly squeezed
- 1.5 tbsp White Distilled Vinegar
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- Salt & Pepper to Taste
Instructions
Coleslaw Dressing Recipe
- In a large bowl combine: 1/2 cup Mayonnaise, 1/3 cup Granulated Sugar, 1/4 cup Buttermilk, 1/4 cup Milk, 2 tbsp Lemon Juice, freshly squeezed, 1.5 tbsp White Distilled Vinegar, 1/4 tsp Onion Powder, 1/4 tsp Garlic Powder, Salt and Pepper to taste. Whisk ingredients together until combined. Set aside.
Coleslaw Recipe
- Take a medium cabbage, peel and remove the outer leaves. Cut cabbage in half and remove center core. Wash, chop cabbage into chunks and place inside food processor container. Note: If you do not have a food processor, you can shred by hand, but this will take longer.
- To the food processor container, add 6 oz of shredded carrots, 1/4 chopped onion. Secure food processor lid and continuously tap the pulse button to chop ingredients. Take care to not over pulse or else the vegetables will turn into mush. Pulse a few times until the desired texture is reached.
- Transfer chopped vegetables into a large bowl. Pour Coleslaw dressing on top, stir and combine. Place mixture inside refrigerator for at least 2 hours to chill and to allow flavors to melt together. Overnight is even better! Serve chilled and enjoy!
Nutrition
Calories: 177kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 281mg | Potassium: 296mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3697IU | Vitamin C: 45mg | Calcium: 73mg | Iron: 1mg