Southern Coleslaw
You love this classic Southern side dish. It's crunchy, tangy, and creamy with a vinegar and mayo dressing. Super easy to make and a copycat recipe for KFC's coleslaw.
Servings: 6
Equipment
- Food Processer
- Mixing Bowl
- Rubber spatula
- Measuring Tools
Ingredients
- 1 small Cabbage (yield about 4-5 cups)
- 1 medium Carrot
- ¼ medium Onion
- 1 cup Mayo, more if necessary
- 2 tablespoon White Vinegar
- 1 tablespoon Granulated Sugar
- Salt and White Pepper To Taste
Instructions
- Prep the cabbage, carrot, and onion. Cut into chunks.
- In a food processor, add the cabbage chunks. Process in batches to fine dice. Place in a mixing bowl.
- Add the carrot chunks and process to a fine dice, similar to the cabbage. Place into the mixing bowl with the cabbage.
- Pour in the vinegar and add the finely shredded onion and sugar. Mix well.
- Add in the mayo and mix until creamy (add more if necessary). Sprinkle salt and pepper to taste.
- It can be served immediately or kept chilled in the refrigerator.
Notes
Notes: When salt is added to the coleslaw, it causes extra liquid to release. You can drain the liquid if you prefer and mix in additional mayo.