Adding kale to this slaw gives it a satisfying crunch and a boost of antioxidants, while the homemade coleslaw dressing captures the flavor many love from KFC.
Works with any bagged slaw mix or try it on our Kale Slaw
This recipe started as a fridge-cleanout solution. I was making my favorite Slow Cooker Pork for a summer meal and wanted a coleslaw that reminded us of KFC’s version. We like piling the pork on top of slaw inside a soft tortilla for a dish that blends Memphis-style BBQ with a touch of Mexico.
I had just a little cabbage and a couple of carrots—enough for a small batch but not for a crowd—so I stepped into the garden for extra produce. A zucchini and a bag of fresh kale were perfect additions. I love the flavor of raw kale, and it made the slaw heartier without overpowering the classic coleslaw profile.
I’ve made this multiple times, and it’s always a hit. The kale slaw with this coleslaw dressing is popular at potlucks and barbecues. Below you’ll find the dressing and the full kale slaw instructions. The recipes are also available in a printable format.
ENJOY!
How To Make The Coleslaw Dressing
Ingredients
½ cup mayonnaise
Juice of 1 lime
1 teaspoon apple cider vinegar
3 tablespoons white sugar
½ teaspoon celery seed
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pinch of salt and pepper
Instructions
1. In a small bowl, stir together the lime juice, apple cider vinegar, and sugar until the sugar dissolves.
2. Add the mayonnaise and the seasonings, then whisk until smooth.
Note: Adjust the creaminess by adding more or less mayonnaise to taste.
For the Kale Slaw
Ingredients
- 1 cup roughly chopped kale
- 2 carrots
- ½ small head green cabbage
- 1 small zucchini
Vegetable sizes will vary, so each batch will be slightly different unless you precisely measure after processing. I usually keep it simple and eyeball the amounts.
Instructions
1. Shred the kale, carrots, cabbage, and zucchini using a food processor or a box grater.
2. Combine all the shredded vegetables in a large bowl. Add a pinch of salt and pepper, then toss with enough coleslaw dressing to coat to your liking.
Tip: Let the finished slaw chill in the refrigerator for at least 1 hour for best flavor and texture.
More Amazing Summer Recipes
Cole Slaw Dressing Recipe – Tastes Like KFC!
6 people
10 minutes
10 minutes
Homemade coleslaw dressing with a tangy-sweet balance that pairs perfectly with kale and classic cabbage slaws.
Ingredients
- ½ cup mayonnaise
- Juice of 1 lime
- 1 teaspoon apple cider vinegar
- 3 tablespoons white sugar
- ½ teaspoon celery seed
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Pinch salt & pepper
- 1 cup roughly chopped kale
- 2 carrots
- ½ small head green cabbage
- 1 small zucchini
Instructions
- In a small bowl, mix lime juice, apple cider vinegar, and sugar until the sugar dissolves.
- Add mayonnaise and seasonings; stir until smooth.
- Adjust creaminess with more or less mayonnaise as desired.
- Shred the kale, carrots, cabbage, and zucchini using a food processor or grater.
- Toss all shredded vegetables in a large bowl with a pinch of salt and pepper and the prepared dressing.
- Refrigerate the slaw for at least 1 hour for best flavor and texture.
Nutrition Information:
Yield: 6
Amount Per Serving:
Calories: 200
