KFC Coleslaw Recipe

This delicious copycat KFC coleslaw recipe is quick and easy to throw together and tastes sweet, creamy, crunchy, and tangy.

When I was a kid, my parents would drive an hour to the “big city” for grocery trips, and they would almost always bring home KFC with all the fixings. I had a recent craving for KFC, so I decided to look for some copycat recipes. I found this easy KFC coleslaw recipe on Bellyfull that looked and sounded just like Kentucky Fried Chicken’s coleslaw. It was super simple to make and tastes just like the real deal!

KFC Coleslaw Recipe

Coleslaw:

• 8 cups green cabbage, core discarded and finely chopped in a food processor
• ¼ cup carrot, finely shredded
• 2½ tbsp yellow onion, very finely minced

Dressing:

• ½ cup mayonnaise
• 3-5 tbsp white sugar, to taste
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white vinegar or apple cider vinegar
• Sea salt and freshly cracked black pepper

How to Make a Copycat KFC Coleslaw Recipe:

To achieve the right texture, finely chop the green cabbage using a food processor.

Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.

Grate the carrots and place on a few paper towels (don’t use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish. 

Add the carrots and minced onion to the bowl of cabbage and mix until combined.

Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.

Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.

Cover and refrigerate for 2-24 hours, stirring occasionally if possible.

Stir again right before serving and enjoy!

KFC Coleslaw Recipe

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Prep Time: 15 minutes minutes

Allow flavors time to mingle:: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Course: Salad

Cuisine: American

Servings: 10

Author: Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

Coleslaw:

• 8 cups green cabbage core discarded and finely chopped in a food processor
• ¼ cup carrot finely shredded
• 2½ tbsp yellow onion very finely minced

Dressing:

• ½ cup mayonnaise
• 3-5 tbsp white sugar to taste
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white or apple cider vinegar
• Sea salt and freshly cracked black pepper

Instructions

• To achieve the right texture, finely chop the green cabbage using a food processor.
• Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.
• Grate the carrots and place on a few paper towels (don't use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish.
• Add the carrots and minced onion to the bowl of cabbage and mix until combined.
• Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.
• Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.
• Cover and refrigerate for 2-24 hours, stirring occasionally if possible.
• Stir again right before serving and enjoy!

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