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KFC Coleslaw Copycat Recipe

If you've ever craved the iconic tangy KFC coleslaw but didn’t want to make a trip to the drive-thru, this copycat recipe will become your new favorite. With finely chopped cabbage, carrots, and a sweet-tangy creamy dressing that melds beautifully after a long chill, this recipe is both simple to prepare and authentically delicious.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 8 cups finely chopped green cabbage about 1 medium head
  • 1/4 cup shredded carrot about 1 small carrot
  • 2 tablespoons minced onion
Dressing
  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice fresh is best
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Equipment

  • Cutting board
  • Sharp knife or food processor
  • Large bowl
  • Separate bowl
  • Whisk
  • Measuring cups and spoons
  • Refrigerator

Method
 

  1. Finely chop 8 cups of green cabbage into very small, almost confetti-sized pieces. Shred 1/4 cup of carrot and mince 2 tablespoons of onion. Add all the vegetables to a large bowl.
  2. In a separate bowl, whisk together 1/2 cup mayonnaise, 1/3 cup granulated sugar, 1/4 cup whole milk, and 1/4 cup buttermilk until smooth.
  3. Stir in 2 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper into the dressing.
  4. Pour the dressing over the finely chopped vegetables and mix well until every piece is coated.
  5. Cover the bowl and refrigerate the coleslaw for at least 4 hours, or overnight for even better flavor. Before serving, give it a good stir to redistribute the dressing.

Notes

This KFC coleslaw copycat recipe is a refreshing, tangy side dish that perfectly balances sweet and creamy flavors. The secret is in finely chopping the vegetables and letting the dressing meld in the refrigerator for at least 4 hours. It pairs wonderfully with fried chicken, pulled pork, or even as a topping for fish tacos. Feel free to adjust the sweetness or tanginess according to your taste.