This KFC Copycat Coleslaw recipe brings the iconic taste of the famous fast-food side dish right into my kitchen. With its creamy, tangy dressing and finely chopped cabbage, it's a refreshing addition to any meal.
Why I Love This Recipe
I appreciate how this coleslaw captures the authentic flavor of KFC's version. The balance of sweetness and tanginess in the dressing complements the crispness of the cabbage and carrots. It's a versatile side that pairs well with various dishes, from fried chicken to grilled meats.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 cups finely chopped green cabbage (about 1 medium head)
- ¼ cup shredded carrot (about 1 medium carrot)
- 2 tablespoons minced onion
- ½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup whole milk
- ⅓ cup granulated sugar
- 2 ½ tablespoons lemon juice
- 1 ½ tablespoons white vinegar
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Directions
- In a large mixing bowl, I whisk together the mayonnaise, buttermilk, milk, sugar, lemon juice, vinegar, salt, and pepper until smooth.
- I add the finely chopped cabbage, shredded carrot, and minced onion to the bowl.
- I toss everything together until the vegetables are well coated with the dressing.
- I cover the bowl and refrigerate the coleslaw for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Before serving, I give the coleslaw a good stir to redistribute the dressing.
Servings and Timing
This recipe yields approximately 10 servings, with each serving being about ½ cup. The preparation time is around 15 minutes, and I recommend chilling the coleslaw for at least 4 hours before serving to achieve the best flavor.
Variations
- Vegan Version: I substitute the mayonnaise with a vegan alternative and use plant-based milk and buttermilk substitutes.
- Spicy Kick: I add a pinch of cayenne pepper or a dash of hot sauce to the dressing for some heat.
- Herb Infusion: I mix in some finely chopped fresh herbs like parsley or dill for added freshness.
Storage and Reheating
I store the coleslaw in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing it, as the texture of the cabbage can become mushy upon thawing. Since it's a cold dish, reheating isn't necessary.
FAQs
What type of cabbage works best for this coleslaw?
I find that green cabbage provides the classic texture and flavor reminiscent of KFC's coleslaw. It's crisp and holds up well in the dressing.
Can I use pre-shredded cabbage and carrots?
Yes, I often use pre-shredded coleslaw mix for convenience. I ensure it's finely chopped to mimic the texture of KFC's coleslaw.
How can I make a buttermilk substitute?
When I don't have buttermilk on hand, I mix ¼ cup of milk with ½ tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
Is it necessary to refrigerate the coleslaw before serving?
Absolutely. I always refrigerate the coleslaw for at least 4 hours to allow the flavors to meld and the cabbage to soften slightly, enhancing the overall taste.
Can I make this coleslaw ahead of time?
Yes, I often prepare it a day in advance. In fact, I find that the flavor improves after sitting overnight in the refrigerator.
Conclusion
Creating this KFC Copycat Coleslaw at home is a simple and rewarding experience. I enjoy how it brings a familiar taste to my meals, and it's always a hit at gatherings. Whether I'm serving it alongside fried chicken or as part of a picnic spread, this coleslaw adds a delightful crunch and flavor that everyone appreciates.
KFC Copycat Coleslaw
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This KFC Copycat Coleslaw recipe recreates the iconic fast-food side with a creamy, tangy dressing and finely chopped cabbage, making it a refreshing complement to many meals.
Ingredients
- 8 cups finely chopped green cabbage (about 1 medium head)
- ¼ cup shredded carrot (about 1 medium carrot)
- 2 tablespoons minced onion
- ½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup whole milk
- ⅓ cup granulated sugar
- 2 ½ tablespoons lemon juice
- 1 ½ tablespoons white vinegar
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In a large mixing bowl, whisk together the mayonnaise, buttermilk, milk, sugar, lemon juice, vinegar, salt, and pepper until smooth.
- Add the finely chopped cabbage, shredded carrot, and minced onion to the bowl.
- Toss everything together until the vegetables are well coated with the dressing.
- Cover the bowl and refrigerate the coleslaw for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Before serving, stir the coleslaw well to redistribute the dressing.
Notes
- For a vegan version, use plant-based mayonnaise and milk substitutes.
- Add a pinch of cayenne or a dash of hot sauce for a spicy kick.
- Include fresh herbs like parsley or dill for extra flavor.
- Best served chilled after refrigerating overnight.
- Do not freeze, as the texture may degrade.
Nutrition
- Serving Size: ½ cup
- Calories: 150
- Sugar: 9g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
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