KFC Coleslaw Recipe
For the perfect homemade coleslaw, make this delicious Copycat KFC Coleslaw Recipe. Toss together finely chopped cabbage and carrots with minced onion, buttermilk, vinegar, mayo, lemon, and a few other simple ingredients to create the best coleslaw to serve with fried chicken, barbecue, or for your next picnic or cookout.
KFC Coleslaw Recipe
There’s nothing better than a good coleslaw for a cold side dish. The crunch of the cabbage paired with the tangy dressing makes it just right with anything from crispy fried chicken to a juicy hamburger. Copycat KFC Coleslaw is exactly what we’ve all come to expect of a delicious coleslaw with its creamy dressing and finely chopped veggies. So easy to make too!
Here’s what you’ll need to make Copycat KFC Coleslaw (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Cabbage – use fresh cabbage and chop it finely using a food processor. You’ll use about half of a head of cabbage, depending on the size, to get 4 cups of chopped cabbage.
- Carrot – you’ll just need a half a medium carrot for this recipe.
- Onion – use fresh onion and mince it or very very finely chop–you don’t want to have big chunks of onion in this coleslaw.
- Buttermilk – the buttermilk adds a nice tang to the dressing. If you don’t have buttermilk, you can use regular milk instead.
- White vinegar – white vinegar is just the right flavor for this coleslaw. Apple cider vinegar would change the taste too much, so stick with white vinegar for this recipe.
- Milk – whole milk is the best for this coleslaw.
- Mayonnaise – be sure to use regular full-fat mayonnaise and not a whipped salad dressing. They are not interchangeable.
- Lemon juice – fresh squeezed lemon juice is the very best. One lemon will provide more than enough juice for this recipe.
- Granulated sugar – the sugar adds just a hint of sweetness and cuts the acidity of the vinegar and lemon.
- Black pepper
How to Make KFC Coleslaw
In a small mixing bowl, whisk together the dressing ingredients, mixing until smooth.
Chop the cabbage and carrot very finely using a food processor. You’ll likely need to work in small batches when processing the veggies. Combine the cabbage and carrot in a large mixing bowl.
Pour the dressing over cabbage and carrot mixture and stir well to combine.
Chill the coleslaw in the refrigerator for at least 30 minutes before serving.
When you mix the coleslaw together with the dressing, you may feel it needs more dressing. Let the coleslaw chill in the refrigerator for 30 minutes. During the chill time the cabbage will release more moisture.
After 30 minutes in the refrigerator, give the coleslaw a good stir and then assess whether you would like to add more dressing or not. If you do decide on additional dressing, just mix up a second batch and add it a little at a time until you’re satisfied with the amount of dressing to cabbage.
How to Store the Leftovers
Keep the leftover coleslaw in an airtight food storage container in the refrigerator for up to five days. Stir well before serving.
More Recipes You’ll Enjoy
Copycat KFC Coleslaw Recipe
- Food Processor
- 4 cups finely chopped cabbage
- ½ medium carrot very finely chopped
- 2 tablespoons onion minced
- 2 tablespoons buttermilk
- 4 teaspoons white vinegar
- 2 tablespoons milk
- ¼ cup mayonnaise
- 2 teaspoons fresh squeezed lemon juice
- 4 teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Chop the cabbage and carrot very finely using a food processor. Combine the cabbage and carrot in a large mixing bowl; set aside.
- In a small mixing bowl, whisk together the remaining ingredients, mixing until smooth.
- Pour the dressing over cabbage and carrot mixture and stir well to combine.
- Chill the coleslaw in the refrigerator for at least 30 minutes before serving.