KFC Copycat Coleslaw

Follow the simple steps of this KFC Copycat Coleslaw right in your own kitchen to create a crisp, crunchy texture and classic coleslaw taste that is a restaurant favorite.

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This KFC copycat coleslaw uses simple ingredients to recreate the crunchy, creamy top-secret classic recipe at home. With crisp vegetables and a made-from-scratch tangy sauce, this delicious side dish is a favorite.

For another easy recipe for creamy coleslaw, check out our classic coleslaw. For some other great side dishes, check out our potato salad and Mexican corn salad.

MORE SIDE DISH RECIPES:
Creamed Corn | Baked Beans

KFC COPYCAT COLESLAW INGREDIENTS

You will need:

• ½ head of green cabbage, finely chopped (about 4 cups)
• ½ medium carrot, finely chopped 
• 2 tablespoons buttermilk 
• 4 ¼ teaspoons white vinegar 
• 1 ½ tablespoons onion, finely chopped 
• 2 tablespoons whole milk 
• ¼ cup mayonnaise 
• 2 teaspoons lemon juice 
• 4 teaspoons sugar 
• ¼ teaspoon salt 
• ⅜ teaspoon pepper

Pro Tip: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

SUBSTITUTIONS AND ADDITIONS

Buttermilk: Half and half cream can be substituted for buttermilk. If you do this, make sure to use 5 teaspoons of sugar instead of 4 as buttermilk is naturally sweeter than half and half. The half and half recipe was an excellent copy of the KFC recipe. 

Mayonnaise: You can substitute Miracle Whip for the mayo if that is what you prefer or have on hand.

HOW TO MAKE THIS KFC COPYCAT COLESLAW RECIPE

STEP ONE: Using a food processor, chop the head of cabbage, pulsing until finely chopped. For best results, it might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium or large bowl. 

PRO TIP: The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.

STEP TWO: In a separate small bowl, combine the rest of the ingredients to make the KFC coleslaw dressing. Mix until smooth. Pour over the cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long. 

STEP THREE: Refrigerate for at least 30 minutes before serving. This allows for the dressing and the moisture from the cabbage to meld well. Stir before serving.

PRO TIP: While you can serve the coleslaw after chilling for 30 minutes, letting this coleslaw sit overnight gives it time to allow the flavors to blend together.

HOW TO SERVE

This copycat KFC coleslaw is the perfect side dish to serve alongside chicken dishes such as our fried pork chops, (not fried) fried chicken, or popcorn chicken. Add our macaroni salad for a delicious meal. Whip this simple recipe up for family gatherings or a summer BBQ, and you will be guaranteed to have a hit.

Serve our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it all down.

STORAGE

IN THE FRIDGE: Store this KFC coleslaw copycat recipe in the fridge for 3 to 4 days in an airtight container.

IN THE FREEZER: We do not recommend freezing this easy coleslaw recipe.

Tangy and crisp, we’ve got the perfect KFC copycat recipe for you to serve alongside your chicken. This KFC coleslaw recipe tastes just like the delicious coleslaw from Kentucky Fried Chicken and comes together in a matter of minutes.

FAQ

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• Cabbage Roll Casserole
• BLT Pasta Salad
• Broccoli Slaw
• Dill Pickle Pasta Salad
• Southern Fried Cabbage

KFC Copycat Coleslaw

5 from 1 vote

Follow the simple steps of this KFC Copycat Coleslaw right in your own kitchen to create a crisp, crunchy texture and classic coleslaw taste that is a restaurant favorite.

Prep Time 15 minutes

Total Time 45 minutes

Servings 5

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Ingredients

  

1x2x3x

• ½ head cabbage finely chopped (about 4 cups)
• ½ medium carrot finely chopped
• 2 tablespoons buttermilk
• 4 ¼ teaspoons white vinegar
• 1 ½ tablespoons onion finely chopped
• 2 tablespoons whole milk
• ¼ cup mayonnaise
• 2 teaspoons lemon juice
• 4 teaspoons sugar
• ¼ teaspoon salt
• ⅜ teaspoon pepper

Instructions

 

• Using a food processor, chop cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.
• In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.
• Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.

Nutrition

Sodium: 217mg | Calcium: 55mg | Vitamin C: 35mg | Vitamin A: 1136IU | Sugar: 7g | Fiber: 3g | Potassium: 201mg | Cholesterol: 6mg | Calories: 124kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 9g | Protein: 2g | Carbohydrates: 10g | Iron: 1mg

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