Active Prep: 20 min. Inactive Prep: 4 hrs.
Difficulty: Easy
Yield: 6 cups

When creating the first version of this recipe over twenty-five years ago, I did not have easy access to fast-food chains’ ingredients lists, which are so simple to locate these days online. If the Internet had existed back then, I would have discovered that there is no dairy ingredient in KFC’s famous cole slaw, and I would likely not have included buttermilk and milk as ingredients in that first recipe. I would have also discovered that the chain uses a blend of vinegars in the cole slaw dressing rather than just white vinegar, as I used in my first recipe. Now, with just a few adjustments, you can make an even better clone of this world-famous cole slaw—with even fewer ingredients. This popular recipe is now tastier and easier! Just be sure to chop your cabbage into very small pieces before you combine it with the dressing and let the cole slaw sit for at least 4 hours (overnight is even better) before you eat it.

¾ cup mayonnaise
6 tablespoons granulated sugar
5 teaspoons white vinegar
2 teaspoons apple cider vinegar
2 teaspoons lemon juice
⅛ teaspoon salt
8 cups (1 head) finely chopped green cabbage
¼ cup shredded and chopped carrot (about ½ carrot)
2 tablespoons minced white onion

  1. Whisk together the mayonnaise, sugar, vinegars, lemon juice, and salt in a large bowl.
  2. Stir the cabbage, carrot, and onion into the dressing. 
  3. Cover and chill for at least 4 hours. 

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