KFC Copycat Coleslaw Recipe
This KFC Copycat Coleslaw is creamy, crunchy, sweet, and tangy, with finely chopped cabbage and carrots tossed in a smooth buttermilk dressing. Fresh lemon juice and vinegar add a bright tang, while a little sugar balances the creamy flavor.
It’s an easy make-ahead side for fried chicken, burgers, barbecue, and gatherings. A short chill in the refrigerator gives the dressing time to blend with the vegetables and helps the flavors come together.
Ingredient Breakdown
- Green cabbage: Finely chopped cabbage forms the crisp base of the coleslaw. Aim for very small, roughly rice-sized pieces for the classic texture.
- Carrot: A little finely shredded carrot adds color and a touch of sweetness.
- Onion: Finely minced onion gives the slaw a subtle savory note without large pieces.
- Mayonnaise, buttermilk, and milk: These ingredients create the creamy dressing. Buttermilk adds a gentle tang, while milk helps loosen the mixture.
- Sugar, lemon juice, and vinegar: Sugar balances the acidity of the lemon juice and white vinegar, creating the sweet-tangy flavor.
- Salt and black pepper: These seasonings round out the dressing and help bring the flavors together.
Pro tip: Chop the cabbage and carrot very finely, then give the coleslaw at least 2 hours to chill. That rest helps the dressing coat the vegetables and the flavors blend.
KFC Copycat Coleslaw
Equipment
- Food processor, optional
- Large mixing bowl
- Medium mixing bowl
- Chef's Knife
- Rubber spatula
Ingredients
Coleslaw
- 8 cups finely chopped green cabbage about 1 head
- ¼ cup finely shredded carrot about 1 carrot
- 2 tbsp finely minced onion
Dressing
- ⅓ cup granulated sugar
- ½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup milk
- 2½ tbsp fresh lemon juice
- 1½ tbsp white vinegar
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Finely chop the cabbage and carrot into very small pieces, roughly rice-sized. Finely mince the onion. A food processor can help achieve the fine texture, but a sharp knife works well too.
- In a medium bowl, whisk together the mayonnaise, buttermilk, milk, sugar, lemon juice, and white vinegar until the dressing is smooth and well combined.
- Add the salt and black pepper and whisk again.
- Place the chopped cabbage, carrot, and onion in a large bowl.
- Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours, before serving. This gives the flavors time to blend and allows the dressing to soak into the finely chopped vegetables.
- Stir the coleslaw before serving and adjust the seasoning if needed.
Notes
- The vegetables should be chopped very finely for the characteristic KFC-style texture.
- Don’t skip the chilling time. The flavor improves as the dressing has time to mingle with the cabbage and carrots.
- You can prepare the coleslaw up to a day ahead for a gathering.
- For a slightly less sweet slaw, reduce the sugar to taste.
- The recipe can be halved easily for a smaller batch.
- Store leftovers covered in the refrigerator and enjoy within 2 days.
Nutrition
Per serving:
| Nutrient | Amount |
|---|---|
| Calories | 105 kcal |
| Carbohydrates | 9g |
| Protein | 1g |
| Fat | 7g |
| Fiber | 1g |
| Sugar | 8g |
| Sodium | 174mg |
Nutrition values are estimates and may vary depending on the specific ingredients and brands used.
Common Problems and Fixes
- The coleslaw seems watery: Cabbage can release moisture as it chills. Stir before serving, and drain off excess liquid if needed.
- The dressing tastes too tangy: Add a little more sugar to taste to balance the lemon juice and vinegar.
- The slaw tastes too sweet: Reduce the sugar in the dressing next time, or add a small splash of lemon juice to balance it.
- The texture is too chunky: Chop the vegetables more finely, aiming for small, rice-sized pieces.
- The dressing feels too thick: Whisk in a small splash of milk until it reaches your preferred consistency.
- The flavors seem separate: Let the coleslaw chill for the full 2 hours, then toss it again before serving.
Variations You Need to Try
- Make it less sweet: Reduce the granulated sugar to taste.
- Prepare a smaller batch: Halve each ingredient for a smaller serving size.
- Use a food processor: Pulse the cabbage, carrot, and onion carefully to create a fine texture.
- Adjust the tang: Add a little more lemon juice or vinegar if you prefer a sharper dressing.
- Add extra crunch: Stir in a small amount of finely chopped cabbage just before serving.
- Make the dressing ahead: Whisk the dressing together in advance, then toss it with the vegetables before chilling.
Serving Suggestions
- Serve alongside fried chicken.
- Pair with barbecue chicken, pulled pork, or ribs.
- Serve with burgers and sandwiches.
- Add to a picnic or potluck spread.
- Spoon onto pulled-pork sandwiches for a creamy, crunchy topping.
Storage
- Store leftover coleslaw covered in the refrigerator.
- Enjoy it within 2 days for the best texture and flavor.
- Keep it chilled until serving, especially when serving outdoors.
- Stir before serving, since some liquid may collect at the bottom of the bowl.
- For a gathering, prepare it up to a day ahead and refrigerate until ready to serve.
Frequently Asked Questions
1. How finely should I chop the cabbage?
Chop it into very small, roughly rice-sized pieces for the classic KFC-style texture.
2. Can I make this coleslaw ahead of time?
Yes. It can be prepared up to a day ahead and refrigerated until serving.
3. Why does the coleslaw need to chill?
Chilling gives the dressing time to mingle with the vegetables and helps the flavors blend.
4. Can I make a smaller batch?
Yes. Halve the ingredients to make a smaller batch.
5. Can I make the dressing less sweet?
Yes. Reduce the sugar to taste for a less sweet coleslaw.
6. Can I use a food processor?
Yes. A food processor can help chop the vegetables finely. Pulse carefully so they don’t become too wet or mushy.
7. What should I do if liquid collects in the bowl?
Stir the coleslaw before serving. If there is excess liquid, drain off a little as needed.
8. What foods go well with this coleslaw?
Serve it with fried chicken, barbecue, burgers, sandwiches, or other picnic and potluck dishes.
