Hey there lovely readers! Today I’m dishing out one of those nostalgia-inducing recipes that takes me straight back to sticky summer picnics and giant family shindigs — the kinda coleslaw you’d only dream of. Yep, it’s the infamous KFC Style Coleslaw. I swear, this one might just make you forget the take-out menu altogether. It’s a little sweet, a bit tangy, and mysteriously creamy, and it somehow manages to turn basic veggies into a bowl of heaven. Trust me, you’ll want in on this magic.

So, here’s a funny tale. My husband, who claims he’s not “the biggest coleslaw fan,” has put a full stamp of approval on this recipe. I mean, he scoops it like it’s ice cream, and if that’s not family approval, I don’t know what is. And my little ones? They’ve started demanding it at every cookout. Honestly, I swear they might just eat it with their hands if given the chance. This coleslaw has become a staple at our table… mostly because it’s one of those foods where no one has to be reminded twice to eat their veggies.

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Why You’ll Love This KFC Style Coleslaw

1. It’s like a time machine straight to your favorite fast-food nights but from YOUR kitchen.
2. The balance of tangy and sweet turns a simple cabbage salad into a party.
3. It’s stupidly easy to make and entirely foolproof; even I couldn’t mess it up on a bad day.
4. It’s a sneaky way to make your kids eat their veggies while they only taste the yumminess.

How to Make It

Okay, buckle up. This recipe is basically a game-changer and a breeze. You’ll start by grabbing that sad-looking cabbage in your fridge and show it some love. Chop it up nice and thin — no need for fancy knife skills here, just chop till you drop. Then, we add carrots and onions, which are like the veggies’ backup singers. Now, here’s the secret: the dressing. Mix it up in a bowl — mayonnaise, a smidge of milk, a sprinkle of sugar for that sweetness, vinegar for the zing, and a dash of lemon juice because why not? Whisk it all until creamy and toss it like you’re trying to make friends with the bowl. Let it chill for a bit, although if you’re like me, you might not be able to wait that long. But trust me, it’s worth it!

Ingredient Notes

– Cabbage: The perfect crunch factor. If it’s looking funky, soak it in cold water to revive.
– Carrots: Sweet, colorful nuggets of joy. Don’t skip ’em, or it’ll be bland.
– Mayonnaise: The glue that holds this together, but I may have once confused it with hollandaise — long story.

Recipe Steps:
1. Slice the cabbage thinly, adding the drama of a good crime show.
2. Grate or julienne carrots — they’re the second act.
3. Mix mayonnaise, milk, sugar, vinegar, lemon for a velvety concoction.
4. Combine everything in a big bowl and toss lightly.
5. Chill in the fridge for a couple of hours if you have the patience.

What to Serve It With

Tips & Mistakes

Don’t drown the veggies in dressing when you first mix it up. Better to have some moisture left for later. Also, avoid the temptation to crunch that cabbage with a haircut that rivals your own, thin slices, folks, thin slices.

Storage Tips

Stick the leftovers in a sealed container and let them chill in the fridge. Lasts a good 3 days. If you sneak some for breakfast, hey, no one’s judging here — life’s too short, right?

Variations and Substitutions

So, I’ve messed with this one a few times. Tried Greek yogurt instead of mayo—still delish, just healthier. Used a squeeze of honey instead of sugar when I ran dry, and added cilantro one wild day to give it a fresh twist. No complaints yet from the family test kitchen!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!