Soups & Salads – Page 5 – tasteandtome.com

You’ll want to master these 12 KFC-style coleslaw recipes to lift any meal from good to memorable. Imagine crisp cabbage, tangy dressing, and subtle sweetness that cuts through fried richness; the textures pop and the aroma hints at comfort. I’ll guide you through classics and clever twists—creamy, zesty, vegan, low-sugar—and show which ones pair best with your dinner, so you can pick the perfect match. Classic KFC-Style Creamy Coleslaw Classic, creamy coleslaw that’s crisp, tangy, and perfect with fried chicken. Ingredients: 1 small head green cabbage (about 6–7 cups) finely shredded 1/4 cup grated carrot (about 1 medium carrot) 1/4 cup finely chopped yellow onion 3/4 cup mayonnaise 2 tablespoons buttermilk (or milk) 1 1/2 tablespoons white vinegar 1 1/2 tablespoons granulated sugar 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon lemon juice (optional, for extra brightness) How to Make: Shred the cabbage very finely and place it in a large mixing bowl. Add the grated carrot and finely chopped onion to the cabbage and toss to combine. In a separate bowl, whisk together mayonnaise, buttermilk (or milk), white vinegar, sugar, salt, pepper, and lemon juice if using. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, so the flavors meld and the cabbage softens slightly. Taste and adjust salt, sugar, or vinegar if needed before serving. Serve chilled alongside your favorite fried chicken or as a crisp sandwich topping. Enjoy that creamy, tangy crunch—just like the classic! Extra-Crisp KFC Copycat Coleslaw Crisp, tangy, and irresistibly crunchy—this extra-crisp KFC copycat coleslaw is your new favorite side. Ingredients: 1 small head green cabbage (about 1½–2 lbs), finely shredded 1 small head red cabbage (optional), finely shredded (for color) 2 large carrots, grated 1 small sweet onion, very finely minced 1 cup mayonnaise 1/3 cup buttermilk (or regular milk mixed with 1 tsp lemon juice) 2 tbsp apple cider vinegar 2 tbsp granulated sugar 1 tbsp white vinegar 1 tsp Dijon mustard 1/2 tsp celery seed (optional) 1/4 tsp salt, plus more to taste 1/4 tsp freshly ground black pepper 1–2 tbsp lemon juice (to taste) How to Make: Remove outer leaves from the cabbage and core. Finely shred the green (and red, if using) cabbage and place in a large bowl. Peel and grate the carrots and add them to the bowl with the cabbage. Mince the onion very finely and add it to the vegetables. In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, white vinegar, sugar, Dijon mustard, celery seed (if using), salt, pepper, and lemon juice until smooth. Pour the dressing over the shredded veggies. Toss thoroughly so everything is evenly coated. Taste and adjust seasoning—add a pinch more salt, a squeeze more lemon, or a tad more sugar if you like it sweeter. Cover the bowl and refrigerate for at least 2–4 hours (overnight is best) to let flavors meld and the cabbage soften slightly. Before serving, give the coleslaw one last toss and drain any excess liquid if needed to keep it extra-crisp. Enjoy this extra-crisp copycat KFC coleslaw with fried chicken, sandwiches, or straight off the spoon! Tangy Southern-Style KFC Coleslaw Low-Sugar KFC-Inspired Coleslaw A crisp, tangy low-sugar coleslaw that captures KFC-style flavor with a lighter touch. Ingredients: 4 cups finely shredded green cabbage (about half a medium head) 1 cup finely shredded carrots 1/4 cup finely diced white onion (optional) 1/3 cup plain Greek yogurt (or low-fat plain yogurt) 2 tbsp light mayonnaise 2 tbsp apple cider vinegar 1 tbsp powdered sugar substitute (erythritol or monk fruit blend) or 1 tsp granulated sugar if preferred 1 tbsp lemon juice 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp onion powder 1/8 tsp garlic powder How to Make: In a large bowl, combine the shredded cabbage, shredded carrots, and diced onion if using. In a smaller bowl, whisk together the Greek yogurt, light mayonnaise, apple cider vinegar, lemon juice, sugar substitute, salt, pepper, onion powder, and garlic powder until smooth. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated. Cover the bowl and chill in the refrigerator for at least 1 hour to let flavors meld and the cabbage soften slightly. Taste and adjust seasoning with a pinch more salt or sweetener if desired, then give it one last toss before serving. Serve cold as a crunchy side with chicken or sandwiches. Enjoy that light, creamy crunch — KFC-style coleslaw flavor with less sugar! Vegan KFC-Style Coleslaw Alternative Crispy, creamy vegan KFC-style coleslaw that’s tangy, slightly sweet, and perfect with fries or plant-based fried chicken. Ingredients: 6 cups shredded green cabbage (about 1 small head) 1 cup shredded carrot (about 2 medium carrots) 1/4 cup finely chopped white or yellow onion 3/4 cup vegan mayonnaise 2 tbsp unsweetened plain plant-based milk (soy, oat, or almond) 1 tbsp apple cider vinegar 1 tbsp lemon juice 2 tbsp maple syrup or agave nectar 1 tsp Dijon mustard 1/2 tsp salt (adjust to taste) 1/4 tsp ground black pepper 1/4 tsp celery seed (optional, for authentic flavor) How to Make: Put the shredded cabbage, shredded carrot, and chopped onion in a large mixing bowl. In a separate small bowl, whisk together the vegan mayo, plant milk, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, salt, pepper, and celery seed until smooth. Pour the dressing over the vegetables and toss thoroughly so everything is evenly coated. Taste and adjust seasoning—add a little more salt, sweetener, or vinegar if desired. Cover and refrigerate for at least 1 hour (better if 3–4 hours) to let the flavors meld and the cabbage soften slightly. Give the slaw a quick stir before serving and drain any excess liquid if needed. Serve chilled alongside your favorite vegan fried chicken or burgers — crunchy, tangy goodness in every bite! Keto-Friendly KFC Coleslaw Copycat A creamy, tangy low-carb twist on the classic KFC coleslaw that keeps the crunch and flavor without the carbs. Ingredients: 4 cups shredded green cabbage (about half a small head) 1/2 cup shredded carrots (optional — use sparingly for lower carbs) 1/3 cup finely chopped yellow onion 1/2 cup mayonnaise (full fat) 2 tbsp heavy cream 1 tbsp apple cider vinegar 1 tbsp lemon juice 1 tbsp powdered erythritol (or preferred keto sweetener), adjust to taste 1 tsp Dijon mustard 1/2 tsp celery seed (optional) 1/4 tsp salt, or to taste 1/8 tsp ground black pepper How to Make: Finely shred the cabbage and place it in a large bowl; add the shredded carrots and chopped onion. In a separate small bowl, whisk together the mayonnaise, heavy cream, apple cider vinegar, lemon juice, powdered erythritol, Dijon mustard, celery seed, salt, and pepper until smooth. Pour the dressing over the cabbage mixture. Toss everything together until the cabbage is evenly coated with dressing. Cover and refrigerate for at least 1–2 hours, preferably overnight, so the flavors meld and the cabbage softens slightly. Taste and adjust seasoning or sweetener before serving. Enjoy this crunchy, tangy keto coleslaw with your favorite low-carb fried chicken or as a revitalizing side! Honey-Mustard KFC Twist Coleslaw Honey-Mustard KFC Twist Coleslaw — a tangy, slightly sweet riff on the classic that brightens any plate. Ingredients: 4 cups shredded green cabbage (about half a medium head) 1 cup shredded red cabbage (for color) 1 cup shredded carrots (about 2 medium) 1/4 cup finely chopped green onion (optional) 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon honey 1 tablespoon apple cider vinegar 1 teaspoon sugar 1/4 teaspoon celery seed (optional) Salt and freshly ground black pepper, to taste How to Make: Combine the shredded green cabbage, red cabbage, carrots, and green onion in a large mixing bowl. In a smaller bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, sugar, and celery seed until smooth. Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Taste and season with salt and pepper; adjust honey or vinegar if you want it sweeter or tangier. Cover and chill for at least 1 hour to let flavors meld; stir once before serving. Serve chilled as a bright, crunchy side to fried chicken, sandwiches, or barbecue. Enjoy that crisp, sweet-tangy crunch with every forkful! Garlic-Infused KFC-Style Coleslaw A garlicky twist on classic KFC-style coleslaw — creamy, crisp, and full of savory bite. Ingredients: 6 cups finely shredded green cabbage (about 1 small head) 1/2 cup finely shredded carrot (about 1 large carrot) 1/4 cup finely minced yellow onion 3/4 cup mayonnaise 3 tablespoons buttermilk (or whole milk) 2 tablespoons white vinegar 1 tablespoon granulated sugar 1 teaspoon Dijon mustard 2 garlic cloves, minced very fine (or 1 teaspoon garlic paste) 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon freshly ground black pepper Optional: 1/4 teaspoon celery seed for classic flavor How to Make: Put the shredded cabbage, shredded carrot, and minced onion into a large mixing bowl. In a separate bowl, whisk together mayonnaise, buttermilk, white vinegar, sugar, Dijon mustard, minced garlic, salt, pepper, and celery seed if using. Pour the dressing over the cabbage mixture. Toss everything together until the vegetables are evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, to let flavors meld and soften the cabbage slightly. Taste and adjust seasoning with a pinch more salt or a splash of vinegar if needed before serving. Serve chilled as a crisp, garlicky side with fried chicken, sandwiches, or BBQ. Enjoy the creamy crunch and garlicky kick — perfect next to your favorite comfort foods! Buttermilk KFC Copycat Coleslaw Creamy, tangy buttermilk coleslaw that tastes just like KFC’s, with a lighter homemade twist. Ingredients: 6 cups finely shredded green cabbage (about 1 small head) 1 cup finely shredded carrot (about 2 medium carrots) 1/4 cup finely minced yellow or white onion 3/4 cup mayonnaise (preferably full-fat for best texture) 1/4 cup buttermilk, cold 2 tablespoons white granulated sugar 2 tablespoons white vinegar 1 tablespoon lemon juice (fresh) 1/2 teaspoon salt (adjust to taste) 1/4 teaspoon freshly ground black pepper 1/4 teaspoon celery seed (optional, for authentic flavor) 1/2 teaspoon Dijon mustard (optional, for a touch of depth) How to Make: In a large bowl, combine the shredded cabbage, shredded carrot, and minced onion. Toss lightly to mix. In a separate medium bowl, whisk together the mayonnaise, buttermilk, sugar, white vinegar, lemon juice, salt, pepper, celery seed (if using), and Dijon mustard until smooth and creamy. Pour the dressing over the cabbage mixture and toss thoroughly so all the veggies are evenly coated. Taste and adjust seasoning — add a pinch more salt, sugar, or lemon juice if you like it tangier or sweeter. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld and the cabbage soften slightly. Before serving, give the coleslaw a final stir and drain any excess liquid if needed. Serve chilled. This creamy, tangy slaw is perfect alongside fried chicken, sandwiches, or as a revitalizing picnic side — enjoy every crunchy, tangy bite! Zesty Lemon KFC-Style Coleslaw Bright, tangy, and creamy—this Zesty Lemon KFC-Style Coleslaw brings sunshine to your plate. Ingredients: 6 cups finely shredded green cabbage (about 1 medium head) 1/2 cup finely shredded carrot (about 1 large carrot) 1/4 cup finely chopped yellow onion 3/4 cup mayonnaise 2 tablespoons freshly squeezed lemon juice 1 tablespoon lemon zest (optional for extra zing) 2 tablespoons granulated sugar 1 tablespoon apple cider vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon celery seed (optional) Salt and freshly ground black pepper, to taste How to Make: Combine the shredded cabbage, shredded carrot, and chopped onion in a large mixing bowl. In a separate bowl, whisk together the mayonnaise, lemon juice, lemon zest (if using), sugar, apple cider vinegar, and Dijon mustard until smooth. Stir in the celery seed, then season the dressing with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours) to let the flavors meld and the cabbage soften slightly. Taste again before serving and adjust salt, pepper, or lemon if needed. Serve chilled for a bright, creamy side that pairs perfectly with fried chicken or sandwiches—dig in and enjoy the zesty crunch! Smoky Paprika KFC Coleslaw Variation A tangy, smoky twist on classic KFC coleslaw that pairs perfectly with fried chicken. Ingredients: 6 cups finely shredded green cabbage (about 1 small head) 1 cup finely shredded carrot (about 2 medium carrots) 1/4 cup finely chopped yellow onion 1/2 cup mayonnaise 1/4 cup buttermilk (or milk + 1 tsp vinegar) 2 tbsp white vinegar 2 tbsp granulated sugar 1 tsp smoked paprika 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp salt (adjust to taste) 1/8 tsp black pepper Optional: 1/2 tsp chipotle powder for extra heat How to Make: In a large bowl combine the shredded cabbage, shredded carrot, and chopped onion. In a separate bowl whisk together mayonnaise, buttermilk, white vinegar, sugar, smoked paprika, onion powder, garlic powder, salt, pepper, and chipotle if using. Pour the dressing over the vegetables and toss well until everything is evenly coated. Cover and chill in the fridge for at least 1 hour (overnight is best) so flavors meld and the cabbage softens slightly. Taste and adjust seasoning before serving, adding a bit more salt, sugar, or smoked paprika if desired. Serve cold alongside fried chicken, sandwiches, or as a smoky picnic side. Enjoy the bright crunch and smoky kick—this coleslaw steals the show at any meal! Quick-Mix 15-Minute KFC Coleslaw A crisp, creamy Colonel-style slaw ready in just 15 minutes — perfect for last-minute BBQs or weeknight dinners. Ingredients: 4 cups finely shredded green cabbage (about half a medium head) 1/2 cup shredded carrot (about 1 medium carrot) 1/4 cup finely minced yellow onion 1/3 cup mayonnaise 2 tablespoons buttermilk (or milk + 1/2 tsp white vinegar) 1 tablespoon white vinegar 1 tablespoon granulated sugar 1/2 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Pinch of celery seed (optional, but authentic-tasting) 1 tablespoon finely chopped fresh parsley (optional, for color) How to Make: Put the shredded cabbage, shredded carrot, and minced onion into a large mixing bowl. In a smaller bowl, whisk together the mayonnaise, buttermilk, white vinegar, sugar, lemon juice, salt, pepper, and celery seed until smooth. Pour the dressing over the cabbage mixture. Toss everything together until the cabbage and carrot are evenly coated. Taste and adjust seasoning with a bit more salt, pepper, or sugar if you like. If you have a few minutes, chill the slaw in the fridge for 10–15 minutes to let flavors meld (still delicious served immediately). Stir in the chopped parsley just before serving for a fresh pop of color. Serve this tangy, crunchy slaw alongside fried chicken, burgers, or enjoy it on its own — creamy, bright, and utterly irresistible.