Go Back
–+ servings

KFC Coleslaw Recipe (Copycat)

Prep: 15 minutes
Cook: 0 minutes
Total Time: 15 minutes
Yield: 16 servings
Course: Side
Cuisine: American
Calories: 84kcal
Author: Jessica Gavin
KFC coleslaw is a classic side dish that always adds a fresh and crunchy element to any meal. Plus, knowing how to make it at home means you can control the ingredients and adjust the flavors to your personal taste.

Ingredients

  • 1 head (740 g) green cabbage, 8 cups chopped
  • ¼ cup (20 g) finely shredded carrots
  • 2 tablespoons (18 g) finely minced yellow onion
  • ½ cup (120 ml) mayonnaise
  • ⅓ cup (71 g) granulated sugar
  • ¼ cup (60 ml) buttermilk
  • ¼ cup (60 ml) whole milk
  • 2 tablespoons (30 ml) lemon juice
  • 1 tablespoon (15 ml) distilled white vinegar
  • ½ teaspoon (2 g) kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Cut the Cabbage - Remove any damaged outer leaves. Wash, dry, then cut the cabbage into quarters. Trim off the core. Thinly slice the cabbage into ⅛ thick shreds, then chop into rice-sized pieces. Alternatively, chop with a food processor.
  • Combine the Vegetables - In a large bowl, add 8 cups of chopped cabbage, carrots, and onions. Stir to combine.
  • Make the Dressing - In a medium bowl, add the mayonnaise, sugar, buttermilk, milk, lemon juice, vinegar, salt, and pepper. Whisk to combine.
  • Add the Dressing - Drizzle the dressing over the vegetables. Toss well to combine. Cover and refrigerate for at least 2 hours or up to 24 hours.
  • To Serve - Stir the coleslaw before serving. The dressing will be runnier in texture.

Notes

  • Recipe Yield: About 8 cups
  • Serving Size: 1/2 cup
  • Dressing Yield: About 1 1/4 cups
  • Using Pre-cut Coleslaw: Chop a few times to make smaller pieces. You will need 8 cups. 
  • Buttermilk Substitute: Add the same amount of kefir. Alternatively, dilute 2 tablespoons of plain Greek yogurt with 2 tablespoons of milk. 
  • Make Ahead: The cabbage and carrots can be cut and stored in the refrigerator 1 day in advance. The dressing can be made 2 days in advance. 
  • Storing: Refrigerate in an airtight container for 2 to 3 days. Discard when mushy. 

Nutrition

Calories: 84kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 134mg | Potassium: 119mg | Fiber: 2g | Sugar: 7g | Vitamin A: 407IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 0.3mg
qr code

Recipe Link