Love KFC Coleslaw? This copycat recipe is so easy to make at home, and serve alongside your own fried chicken recipe and buttermilk biscuits, or as a side dish recipe for your favorite summer dinner, and maybe to these copycat KFC Zinger burgers!
When I think of KFC, I can’t help but think of their coleslaw. It’s creamy and delicious, and now that I’ve figured out how to make it at home, I no longer need to count on going to the restaurant to get my fix!
This recipe uses simple ingredients, comes together in just a few minutes, and is also a great side dish to serve along with barbecue favorites like slow cooked pulled pork, or bratwursts baked in the oven.
How to Make KFC Coleslaw
It’s a matter of chopping cabbage and carrots (using a food processor is best), combing a delicious creamy sauce, mixing it all together and chilling for a few hours. That’s it!
What You’ll Need:
It doesn’t take much to make this coleslaw recipe but I’ll provide notes below on some of the key ingredients.
- Cabbage – I prefer chopping my own cabbage and carrots for this recipe although you can buy the prepackaged coleslaw mix if you’re pressed for time. A medium cabbage yields about 8 cups of chopped cabbage.
- Carrot – If you use the coleslaw mix instead of chopping your own, you can omit the carrot from this recipe. Save the carrots and make this carrot salad recipe too!
- Vinegar – White, distilled vinegar is the type you’ll want to use for this recipe to get the flavor as close to the KFC coleslaw as possible.
- Mayo – Hellman’s or Best Foods brands are my favorite mayo to use for this recipe.
- Sugar – White granulated sugar is what I recommend for this coleslaw.
Complete list of ingredients and amounts can be found in the recipe card below.
The Directions:
- If chopping your own cabbage and carrots, cut the cabbage in half, and remove the core/stem of the cabbage and discard.
- Cut the cabbage in to smaller pieces so it fits nicely in to the food processor. You may have to split the cabbage pieces up, and blend a few times if all of the cabbage won’t fit in the processor at once.
- Turn on the processor and allow it to chop until it is finely chopped, to resemble step 3 in the process images above. Empty cabbage (you should have about 8 cups of chopped cabbage at this point) in to a large mixing or serving bowl.
- Cut carrot up in to small pieces and place in food processor (it’s ok if the bowl of the processor still has a trace of cabbage since it will all mix together anyway) and process the carrots until it’s chopped in to small pieces like the cabbage.
- Empty the chopped carrot in to the same bowl with the chopped cabbage. (If you don’t want to chop your onion, you can add the onion to your processor at this point and chop it. However, with it being a small amount, I find it’s easier just to chop it very fine with a knife.)
- In a medium-sized mixing bowl, combine the mayo, onion, vinegar, sugar, seasonings, milk, and buttermilk to make the copycat KFC coleslaw dressing.
- Using a whisk, mix together until evenly blended.
- Pour the wet mixture on to the cabbage and carrots and mix together to coat the cabbage and carrots in the creamy sauce. Cover, and place in the refrigerator for at least 2 hours but up to 8 hours.
Important Notes for This Coleslaw Recipe
- Make sure you allow enough time for the coleslaw to rest in the refrigerator before serving. The cabbage and carrots need to absorb and soak in the juices for ultimate flavor. (Two hours at a minimum, and even up to 8 hours to allow the flavors to blend.)
- Feel free to stir the coleslaw a few times while it’s resting in the refrigerator to help incorporate the flavors even more.
- Enjoy this coleslaw within 4-5 days of making, to ensure its freshness.
More Recipes You’ll Love
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Recipe
KFC Coleslaw (Copycat Recipe)
Equipment
- Food Processor
Ingredients
- 1 head cabbage or 8 cups of finely diced cabbage (or 16 oz. package of coleslaw mix)
- ¼ cup carrot finely diced (Omit if using pre-chopped cabbage mixture)
- 1 Tablespoon onion chopped finely
- ⅓ cup white granulated sugar
- ½ cup mayonnaise
- 1 teaspoon white vinegar
- ¼ cup buttermilk
- ¼ cup whole milk
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- If chopping your own cabbage and carrots, cut the cabbage in half, and remove the core/stem of the cabbage and discard.
- Cut the cabbage in to smaller pieces so it fits nicely in to the food processor. You may have to split the cabbage pieces up, and blend a few times if all of the cabbage won't fit in the processor at once.
- Turn on the processor and allow it to chop until it is finely chopped, to resemble step 3 in the process images above. Empty cabbage (you should have about 8 cups of chopped cabbage at this point) in to a large mixing or serving bowl.
- Cut carrot up in to small pieces and place in food processor (it's ok if the bowl of the processor still has a trace of cabbage since it will all mix together anyway) and process the carrots until it's chopped in to small pieces like the cabbage.
- Empty the chopped carrot in to the same bowl with the chopped cabbage. (If you don't want to chop your onion, you can add the onion to your processor at this point and chop it. However, with it being a small amount, I find it's easier just to chop it very fine with a knife.)
- In a medium-sized mixing bowl, combine the mayo, onion, vinegar, sugar, seasonings, milk, and buttermilk to make the copycat KFC coleslaw dressing.
- Using a whisk, mix together until evenly blended.
- Pour the wet mixture on to the cabbage and carrots and mix together to coat the cabbage and carrots in the creamy sauce.
- Cover, and place in the refrigerator for at least 2 hours but up to 8 hours.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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