Ingredients
Scale
(Serves 6–8)
For the slaw base:
- ½ medium green cabbage (about 1 lb / 450g), finely shredded*
- 2 large carrots, finely grated
- ¼ cup finely minced yellow onion (soak in cold water 10 min to mellow bite, then drain)
For the creamy dressing:
- ¾ cup mayonnaise (full-fat for authenticity)
- ¼ cup granulated sugar
- 3 tbsp white vinegar
- 1 tbsp lemon juice
- ½ tsp celery seed (essential for KFC flavor!)
- ¼ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
*Key to authenticity: Shred cabbage as finely as possible—use a food processor with slicing blade or mandoline for uniform, delicate strands (not chunky!).
Instructions
- Prep vegetables:
- Shred cabbage finely (aim for thread-like strands).
- Grate carrots on the fine holes of a box grater.
- Mince onion very finely; soak in cold water 10 min, then drain and pat dry.
- Make dressing:
Whisk mayonnaise, sugar, vinegar, lemon juice, celery seed, paprika, salt, and pepper until smooth and sugar dissolves (~1 min). - Combine:
In a large bowl, gently toss cabbage, carrots, and drained onion. Pour dressing over; mix until evenly coated. - Chill:
Cover and refrigerate at least 4 hours (ideally overnight). This softens the cabbage slightly while keeping it crunchy and lets flavors meld. - Serve:
Stir before serving. Drain any excess liquid if needed.
💡 Pro Tips:
– Celery seed is non-negotiable—it’s the secret KFC flavor booster!
– Don’t skip the chill time—freshly made slaw tastes sharp; 4+ hours transforms it.
– For extra crunch: Add ¼ cup finely diced red bell pepper (not traditional, but tasty).
– Lighter version: Substitute half the mayo with Greek yogurt (flavor will differ slightly).
– Make ahead: Tastes best day 2! Keeps 3–4 days refrigerated.
Nutrition Per Serving (⅛ recipe):
Calories: 140 | Net Carbs: 10g | Fats: 10g | Protein: 1g | Fiber: 2g