KFC Coleslaw Recipe
This easy Copycat KFC Coleslaw Recipe comes out amazing, and you can make it in just a few minutes. It is made with finely chopped cabbage and carrot and dressed in a delicious sweet and tangy dressing.
This is one of the most popular recipes I have on the blog for good reason. It is not only super simple to make, but it also comes out exactly like KFC coleslaw! Sweet, tangy, and juicy, making it the perfect dish to serve with many of your favorite dishes.
Ingredients For Making A Copycat KFC Coleslaw
Scroll down to the recipe card to see the complete list of ingredients.
- Cabbage. KFC coleslaw is made with green or white cabbage, but this does not mean that you cannot add red cabbage to give it more color.
- Carrot. A chopped carrot adds flavor but it also gives this coleslaw beautiful color and texture.
- Mayonnaise. Use your favorite brand of mayonnaise. Don’t use Miracle Whip or light mayonnaise if you want the original KFC coleslaw flavor.
- Milk. It makes it juicy, and it also enhances the flavor of the dressing.
- Buttermilk. It adds a tangy flavor to the coleslaw. You can substitute it by mixing milk and fresh lemon juice.
- Lemon juice. Another ingredient that gives this slaw a bright and fresh flavor.
- Apple cider vinegar. It provides a tangy flavor and balances out the creaminess of the coleslaw. You can use white vinegar but I love the sweet taste of apple cider vinegar.
- Sugar. Another ingredient that will balance out the acidity of the dressing.
- Onion powder. The original KFC coleslaw is made with chopped onion, which is the reason I started making my own version at home. There is nothing more unpleasant for me than taking a big spoonful of creamy coleslaw and then biting into the strong flavor of raw onion. I have tried using freshly grated onion, but I still find it too strong. So that is the reason why I’d rather make it with onion powder.
- Salt and pepper. Use them to taste.
This recipe is so simple that you only need to finely chop the cabbage and the carrot, toss them with the dressing and let it sit for a few hours before serving.
How To Make A Copycat KFC Coleslaw
Scroll down to the recipe card to see detailed step-by-step instructions.
- Remove the outer leaves of the cabbage, rinse in cold water, pat it dry, and cut it into large chunks.
- Rinse the carrot, pat it dry, peel it, and cut it into 3-4 pieces.
- Finely chop the cabbage in batches in a food processor. Add the carrot to the last batch and set aside.
- Whisk the ingredients for the dressing in a bowl.
- Toss the slaw with the dressing until it is well coated.
- Cover and refrigerate for at least 4 hours before serving.
Watch the Reel
Frequently Asked Questions
Do I have to wash my cabbage to make coleslaw?
Yes, you should wash cabbage before using it in any recipe. To wash it, remove the outer leaves of the cabbage before running it under cold water, then just pat it dry with paper towels.
You do not have to wash the inside of the cabbage because the inner leaves are usually pretty clean. However, after you cut it into chunks, simply inspect the inner leaves to remove any pests or dirt it may have.
How do I finely chop cabbage to make coleslaw?
The fastest and easiest way is to use a food processor because it can chop a whole head of cabbage in just a few minutes. You can also use a box grater if you don’t have a food processor. But if you don’t feel like finely chopping the cabbage and carrot you can use a bag of shredded coleslaw mix to make things easier.
Why does my coleslaw have a strong cabbage flavor?
This is pretty common, especially when you use a food processor to finely chop it. But trust me when I tell you that that strong cabbage flavor fades away when you let the slaw sit in the dressing for a few hours in the refrigerator.
Can I use Miracle Whip instead of mayonnaise to make coleslaw?
I highly recommend that you use regular mayonnaise when making any coleslaw recipe. Miracle Whip is not as creamy, and it contains more sugar and other ingredients that make it too sweet and tangy for any coleslaw. If you prefer to use Miracle Whip, just keep in mind that this recipe may not come out like the original KFC coleslaw.
Tools For Making A Copycat KFC Coleslaw
- KitchenAid Food Processor – This food processor will chop the cabbage and the carrot in just a few minutes.
- Spring Chef Professional Box Grater – Use it to grate the cabbage and carrot if you don’t want to use a food processor.
- Pyrex Sculpted Mixing Bowls With Lids – These mixing bowls are awesome for mixing the ingredients for the dressing and tossing the slaw in the dressing.
More Amazing Salad Recipes
- Easy Creamy Cucumber Salad
- Italian Pasta Salad
- Apple Walnut Salad
- Ensalada de Coditos (Macaroni Salad)
- Caesar Salad
KFC Coleslaw Recipe
Ingredients
Slaw
- 1 medium green or white cabbage
- 1 medium carrot
Dressing
- ½ cup (110 g) mayonnaise
- ¼ cup (59 ml) whole milk
- ¼ cup (60 ml) buttermilk (Or Buttermilk Substitute)
- 2½ tsp lemon juice
- 1 tbsp apple cider vinegar
- 1/3 cup (67 g) white granulated sugar
- ¼ tsp onion powder (*See notes)
- Salt and pepper (To taste)
Instructions
- Remove the outer leaves of the cabbage, rinse it under cold water, pat it dry with a paper towel, and then cut it into big chunks.
- Wash the carrot with cold water, pat it dry, peel it, and then cut it into 3-4 pieces.
- Finely chop the chunks of cabbage in batches using a food processor. Add the pieces of carrot to the last batch and set aside.
- In a bowl, whisk all of the ingredients for the dressing until they are well combined.
- Toss the chopped cabbage and carrot with the dressing until they are evenly coated.
- Cover the bowl and refrigerate for at least 4 hours or overnight before serving.
Video
Notes
- *You can substitute the onion powder with two tablespoons of grated or finely chopped fresh onion.
- You can also substitute the apple cider vinegar with other types of vinegar like white or rice vinegar.
- Substitute the buttermilk by mixing ½ teaspoon of fresh lemon juice or vinegar with the ¼ cup of milk.
- Let the coleslaw sit in the refrigerator for at least 4 hours so it can soak up all the flavor of the dressing; this will also eliminate any strong cabbage flavor.
- You can safely store this coleslaw inside an airtight container in the refrigerator for up to 5 days.
This post was originally published on July 12, 2014, and it has since been updated with more information and new photos. The recipe itself has additional changes as well. If you want to see the first version of this recipe, just send me an email, and I will gladly send it to your inbox!
