KFC Coleslaw Recipe

Recreating the iconic KFC Coleslaw at home is simpler than you think! This beloved side dish is known for its finely chopped cabbage, perfect balance of tangy and sweet flavors, and creamy dressing. Whether paired with fried chicken, burgers, or barbecue, this copycat recipe will bring restaurant-quality coleslaw to your table.

Ingredients

For the Coleslaw

• 8 cups finely chopped green cabbage (about 1 medium head)
• ¼ cup finely minced carrots
• 2 tbsp finely minced onion

For the Dressing

• ½ cup mayonnaise
• ⅓ cup granulated sugar
• ¼ cup milk
• ¼ cup buttermilk
• 2 ½ tbsp apple cider vinegar
• 1 ½ tbsp lemon juice
• ½ tsp salt
• ⅛ tsp ground black pepper

Instructions

Step 1: Prepare the Vegetables

1. Chop the cabbage and carrots finely. For the authentic KFC texture, pulse them in a food processor until they’re very small, but be careful not to puree them.
2. Add the minced onion, then mix the vegetables together in a large bowl.

Step 2: Make the Dressing

1. In a medium bowl, whisk together the mayonnaise, sugar, milk, buttermilk, vinegar, lemon juice, salt, and pepper until smooth and creamy.

Step 3: Combine and Chill

1. Pour the dressing over the cabbage mixture and toss thoroughly to coat every piece evenly.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld and the cabbage soften.

Serving and Storage Tips

Serving Suggestions

• Serve cold as a side dish for fried chicken, barbecue ribs, pulled pork, or fish and chips.
• Add a dollop to burgers or tacos for extra crunch and flavor.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Avoid Freezing: Freezing coleslaw is not recommended as the cabbage and dressing can become watery and lose texture.

Helpful Notes

1. Fine Texture Is Key: For the authentic KFC feel, finely chop the vegetables or use a food processor for consistent texture.
2. Make Ahead: This coleslaw tastes best when made at least a day in advance to allow the flavors to fully develop.
3. Buttermilk Substitute: If you don’t have buttermilk, mix ¼ cup milk with 1 tsp vinegar or lemon juice, let it sit for 5 minutes, and use as a replacement.

Tips from Well-Known Chefs

• Ina Garten: Add a pinch of celery seed for a subtle flavor boost.
• Martha Stewart: Toss the cabbage with a pinch of salt and let it sit for 10 minutes, then drain to remove excess moisture before adding the dressing.
• Alton Brown: Use freshly squeezed lemon juice for the brightest flavor.

Frequently Asked Questions

1. Can I use pre-shredded coleslaw mix?

Yes, replace the cabbage and carrots with 8 cups of pre-shredded coleslaw mix for convenience.

2. What type of mayonnaise works best?

A full-fat mayonnaise like Hellmann’s or Duke’s is recommended for a rich, creamy texture.

3. Can I make this coleslaw lighter?

Use low-fat mayonnaise and buttermilk to reduce the calorie content.

4. How do I prevent watery coleslaw?

Salting the cabbage beforehand and letting it sit for 10 minutes can help draw out excess moisture. Drain well before adding the dressing.

5. Can I add other vegetables?

You can add shredded purple cabbage or bell peppers for color and variety, but the classic KFC recipe keeps it simple.

6. What’s the best way to balance the sweetness?

Adjust the sugar to taste—start with less and add more if desired.

7. Can I make this coleslaw vegan?

Yes! Use vegan mayonnaise and plant-based milk to make a vegan-friendly version.

8. Why is my coleslaw bitter?

Overmixing or using old cabbage can lead to bitterness. Always use fresh cabbage and mix gently.