My friend who shared this coleslaw recipe said it was a copycat KFC recipe; I think it’s even better! It’s crunchy, creamy, a little tangy and packed with flavor!
I love coleslaw, but I can’t help but wonder where the word slaw came from. It sounds like some barbaric and unappetizing object. Okay, I just had to say that. Slaw is a weird word. It doesn’t matter how weird the name is; I still love the stuff!
The other day I smoked a pork shoulder on my smoker and let me tell you, it was to die for! Smoked pork and coleslaw are kind of like peanut butter and jelly to me. You can’t have one without the other. It’s the spicy and smoky pork paired with crunchy, yet creamy coleslaw!
Coleslaw is a snap to throw together. I sliced a head of cabbage super thin, grated a carrot, and sliced some green scallions. Sometimes I leave out the scallions and add some grated onion instead, which I actually like better.
I usually mix all my dressing ingredients in my blender. Sometimes I blend my onion in the blender with the rest of the ingredients. If you want to assemble the coleslaw later you can store the dressing in the fridge at this point. I love doing this because then I can quickly make as little, or as much coleslaw as I want.
When you are ready, mix the veggies with the dressing. Give it a toss to coat everything. Cover bowl with plastic wrap and refrigerate for a few hours. That’s it!
I couldn’t stop eating the pork or the coleslaw. Picnic and barbecue season are right around the corner and coleslaw is one of my favorite things to bring. Make lots because it’s always a favorite is one of the bowls to be empty!
KFC Copycat Coleslaw
- 1 head of cabbage shredded
- 1/2 a sweet onion
- 1 c. carrots shredded
- 1 1/2 c. mayonnaise
- 3/4 c. sugar
- 1/2 tsp. salt
- 1/2 tsp. celery seed
- 1/8 tsp. garlic powder
- 1/4 tsp. black pepper
- Mix mayo, sugar, salt, celery seed, garlic powder, black pepper and onion in blender until smooth and creamy.
- Place cabbage and carrots in a bowl. Pour desired amount of dressing over veggies. Stir to coat.
- Cover with plastic wrap and refrigerate for a few hours. Some people like it even better the next day!
tried this recipe?
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Elaine Duckett says
Looks yummy. I agree, cold slaw and pork go together. Glad the smoked roast turned out so good. I’m glad BBQ season is just around the corner.
Amy Engberson says
There’s nothing better than summer!