The 15-Minute Coleslaw I Can't Stop Making

Coleslaw is the quintessential side dish for any summer party. All summer long, I feel like I’m constantly making a batch for weekend events. Sometimes I’ll even snag a cup of it from KFC in a pinch! Out of all the grab-and-go coleslaws on the market, I find KFC to make the tastiest (and most popular) version of the summer dish. 

What Makes KFC’s Coleslaw Different

I’ve never worked at KFC and don’t know exactly what makes their recipe unique, but I have eaten it many times. One thing that makes their coleslaw stand out is the texture of the vegetables. They use a very fine mix of cabbage and carrots in their coleslaw and it gives the slaw a special something that is hard to mimic with most recipes. 

So, how do we get that texture at home? The key is a handy-dandy box grater. Use it to grate all your vegetables: the carrots, cabbage, and onion. The dressing for this coleslaw is tangy and a bit thinner than I would make for a thicker-cut slaw since it more easily coats the fine veggies.

Using Bagged Coleslaw Mix

I don’t use bagged coleslaw mixture for this recipe because A) I can save some money by buying the ingredients whole and prepping them, and B) I can nail the texture by starting with whole vegetables.

But I get it. Some people find the bagged coleslaw to be a lifesaver. If this is you and you want to start with a bag or two of coleslaw, you can do that. One bag of coleslaw mix (usually 14 ounces) will roughly work out to the amount of the recipe below. 

If you are using bagged coleslaw mix, take the time to finely chop the mixture since the bagged mixture has much larger pieces of vegetables. 

Make Ahead and Storage Information

If you make this coleslaw right before your party and serve it up, you’ll be a tad bit disappointed. The flavors need a little time to work into the vegetables. The good news is that the texture is so fine that even letting the coleslaw sit in the fridge for 10 minutes will leave you with great results. 

You can make this coleslaw a day or so in advance, but note this: Because this coleslaw has a finer texture than some, it breaks down faster than other recipes. I found that after 2 days in the fridge it was pretty soggy and sad. I suggest making the coleslaw as much as a few hours before serving but not days before.

More Summer Sides

• Easy Cucumber, Peach, and Basil Salad
• Simple Summer Tomato Salad
• Green Goddess Pasta Salad
• Korean Potato Salad
  

Make the dressing:

In a large bowl, whisk together the mayonnaise, sugar, lemon juice, vinegar, salt, pepper, and paprika.

Prepare the vegetables:

Use the large holes of a box grater to grate the cabbage. You should have 4 cups of grated cabbage. Grate the carrots; you should have 1/2 cup. Finally, grate the onion; you should have about 1/4 cup grated.

Combine and mariante:

Stir the vegetables into the dressing and stir well to combine. Place in the fridge and chill for at least 10 minutes (or up to an hour) before serving. Toss again before serving.

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