Don Signature Crab - Singapore Food Guide

Coleslaw (KFC Style)

Creamy Singapore-style KFC-style coleslaw with finely chopped cabbage and carrot tossed in a tangy mayonnaise-buttermilk dressing — a chilled, no-cook side for fried chicken and hawker-style meals.

Coleslaw (KFC Style)

About this dish

Coleslaw (KFC Style) is a no-fuss, chilled salad that has found its way from Western fast-food counters into Singapore home kitchens and kopitiam plates. In Singapore you'll see versions served alongside fried chicken at family dinners, potlucks in the heartland, or as a cooling side for seaside barbecues at East Coast Park — its crunchy cabbage and sweet-tangy dressing cut through oily fried foods beautifully. This recipe recreates that familiar fast-food texture with finely chopped cabbage and carrot, finished with a creamy, slightly sweet dressing made from mayonnaise, milk and a touch of vinegar.

Think of the flavours as bright and balanced: crisp shredded cabbage, sweet carrot ribbons and a dressing that is creamy with a hint of acidity and sugar — no heavy spices, just a clean, comforting taste. For Singapore palates you can nudge the dressing sweeter or tangier (some prefer it closer to the KFC classic), or add a chilli sambal twist for those who like heat. The method is simple and suits busy cooks — prep in 15 minutes, then chill for a couple of hours to let the flavours settle.

This coleslaw is also a useful make-ahead staple for zi char-style spreads, potlucks, and festive gatherings like Hari Raya or family Chinese New Year lunches where a cooling salad balances richer dishes. All ingredients are easy to find at local supermarkets like NTUC FairPrice, Cold Storage or Sheng Siong, and the salad stores well in the fridge for up to 3 days — handy for weekday bentos or as a crunchy topping for fried chicken burgers and wraps.

Ingredients

  • 500 g green cabbage, core removed and finely shredded (about 1 small head)
  • 150 g carrot, peeled and finely grated or julienned
  • 60 g white onion, very finely diced (about 1 small onion)
  • 150 g mayonnaise (about 150 ml), use full-fat for best creaminess
  • 60 ml whole milk
  • 60 ml buttermilk (or substitute: 60 ml milk + 1 tsp lemon juice, rest 10 minutes)
  • 30 ml (2 tbsp) white vinegar
  • 30 ml (2 tbsp) fresh lemon juice
  • 25 g (2 tbsp) caster sugar, adjust to taste
  • 1 tsp fine salt, plus extra to taste
  • 1/4 tsp freshly ground black pepper
  • 1 tsp Dijon mustard (optional, for a subtle tang)
  • 1 tbsp finely chopped flat-leaf parsley or spring onion (optional garnish)
  • Optional spicy tweak: 1 tsp sambal oelek or chilli paste for a local heat boost

Step-by-Step Method

  1. Prepare the vegetables: finely shred the cabbage using a sharp knife, mandoline or food processor blade (pulse carefully to avoid mush). Peel and grate the carrot, and very finely dice the white onion.
  2. Combine the dressing: in a mixing bowl whisk together the mayonnaise, whole milk, buttermilk, white vinegar, lemon juice, sugar, Dijon mustard (if using), salt and black pepper until smooth and sugar has dissolved.
  3. Taste and adjust: give the dressing a quick taste and adjust sweetness, acidity or salt — Singapore palates vary, so add a little more sugar for a sweeter, KFC-style profile or extra lemon/vinegar for brightness, like you might get at a zi char stall.
  4. Mix the slaw: place the shredded cabbage, grated carrot and diced onion in a large bowl. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
  5. Chill to meld flavours: cover the bowl and refrigerate the coleslaw for at least 2 hours (preferably 3–4 hours) — chilling softens the cabbage slightly and lets the dressing flavours marry, producing that classic KFC-like taste.
  6. Before serving: give the slaw a final toss and taste; if it has thickened in the fridge, stir in 1–2 tsp of milk to loosen. Garnish with chopped parsley or spring onion and a grind of black pepper.
  7. Make-ahead and storage: store in an airtight container in the fridge for up to 3 days. For best texture, avoid adding salt-heavy condiments until just before serving if preparing more than a day ahead.
  8. Optional spicy variation: fold in 1 tsp sambal oelek or your favourite chilli paste for a Singapore-style kick when serving with fried chicken or burgers.

Tips & Serving Ideas

  • For the classic KFC texture, chop the cabbage very finely (use a sharp knife or pulse briefly in a food processor) — avoid over-blending which makes it mushy.
  • If you can't find buttermilk at NTUC or Cold Storage, make a quick substitute by adding 1 tsp lemon juice to 60 ml milk and letting it sit for 5–10 minutes.
  • Adjust the sugar and vinegar to taste — many Singapore families prefer a slightly sweeter dressing; add caster sugar a teaspoon at a time and taste, like hawkers do when seasoning.
  • Chill the coleslaw for at least 2 hours (or overnight) so the flavours meld; this is a great make-ahead dish for potlucks and family gatherings.
  • Store in an airtight container in the fridge up to 3 days; stir in a little milk before serving if the dressing thickens.
  • For a local twist, stir in 1 tsp sambal oelek or finely sliced chilli padi to add heat — pairs well with zi char-style fried chicken.

You might also like

More recipes to save for later.