Pour the coleslaw mix onto a cutting board and give it a rough chop. This step is optional, but it’s what gives the coleslaw that authentic KFC texture.
The cabbage should be small enough that it almost melts into the dressing, not long and stringy. Think finely chopped, not shredded.
Step 3: Combine Everything
Add the chopped cabbage to the bowl with the dressing. Use a spoon or spatula to gently fold everything together.
Make sure every bit of cabbage is coated. This is where it starts looking like the real thing — creamy, pale, and comforting.
Step 4: Chill and Let It Marinate
Cover the bowl tightly and place it in the refrigerator for at least 4 hours.
This step is not optional.
As the coleslaw chills, the cabbage softens and absorbs the dressing. The sugar dissolves completely. The vinegar mellows. Everything settles into balance.
Step 5: Stir and Serve
When you’re ready to serve, remove the coleslaw from the fridge and give it a good stir. Taste again and adjust salt or pepper if needed.
Serve cold.
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