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The Best Homemade Coleslaw Ever

Kentucky Fried Chicken has the best coleslaw you can buy. The thing is, KFC is so expensive, even though carrots and cabbage are inexpensive. For some reason, coleslaw everywhere else has big pieces of cabbage in a runny, tasteless dressing. I honestly think the average restaurant coleslaw tastes like dish water. And although their coleslaw is inexpensive to make (or buy in those giant tubs), and the fact that it’s gross tasting, it’s always in a tiny cup. It’s like their coleslaw is such a treasure to be rationed. They treat it like a delicacy, declaring it as a side dish, only to give you two tablespoons. I made a delicious KFC knock-off version. And I should mention it’s easy.

With coleslaw, texture is everything.


I love how KFC grates their carrots and cabbage finely. If you have a food processor, this is ridiculously quick to make. I lost a piece to my food processor, so instead of using the grating blade, I’ve been just putting the vegetables in the food processor with all-purpose blade and pulsing. Alternatively, you can use a box grater.

I love coleslaw on barbeque sandwiches, and as a side for many dishes. But with this recipe, you will want a healthy serving, not just two tablespoons.

1/8 c. canola oil
1/4 c. white vinegar
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. mayonnaise
1 head cabbage
2 carrots
2 tsp celery seeds
a few cracks of black pepper
Grate cabbage and carrots finely. Mix together the rest of all the ingredients. Coleslaw Dressing
Pour over cabbage/carrot mixture. Let sit to room temperature for an hour, stirring occasionally. Refrigerate. Freezes well.

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