If I had any complaint, it would not be with the texture but the dressing/sauce/whatever. It’s very generic. I recently got some coleslaw from a sitdown restaurant and was surprised at how much better it was.
It sounds like you just like your coleslaw on the crunchier, less done side. Or you just like it with larger pieces–I’m not quite sure what you mean by “pre-chewed.”
But the spicing is what makes coleslaw different!
Now, for the inside dope. Back in high school I had a friend that worked at what is now KFC. (The local “Col. Sanders” franchises had a different name.) The slaw routinely went bad. They had to “cut it” with fresh slaw so that it wouldn’t stink so bad. They weren’t allowed to throw it out.
The best one can hope for from KFC slaw is that it doesn’t give your the runs. Forget it actually tasting fine.
I don’t get KFC. Among the traditional menu items (original, rolls, slaw), only the rolls taste decent. Not good, just okay. The chicken is abominable. On a recent trip we were “treated” to KFC chicken twice and several other times we managed to get people from suggesting it again. Awful, awful chicken. I … just … don’t … get … it.
Well, if you read the conversation in context, you’d realize we’re actually contemplating the sweetness/vinegariness part of the recipe so, no, the spicing is kinda irrelevant there. I’ve already stated that one of the big differences is the Canadian KFC coleslaw is all cabbage, while the American one is a mix of cabbage, onion, and carrot. But that’s neither here nor there for what me and Leaffan were curious about.
Count me as one who loves the stuff, at least the version that is served in SoCal. I’ll eat the stuff by the pint if I can. Luckily the wife is so-so on it, so I get the whole container when we hit KFC for dinner. 