Copycat KFC Coleslaw Recipe

This copycat KFC coleslaw recipe is the ultimate side dish for anyone who loves that classic, sweet, and tangy crunch. It uses very finely chopped vegetables and a creamy dressing to recreate the exact flavor and texture you find at the restaurant.

Since this version is made fresh at home, you can control the quality of the ingredients while still getting that famous taste you know and love.

Ingredients

Yields: 8 servings

• 8 cups cabbage, very finely chopped (about 1 medium head)
• 1/4 cup carrot, finely shredded
• 2 tablespoons onion, minced very fine
• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Shred the Base

The biggest secret to a true copycat recipe is how you cut the cabbage. Most coleslaw recipes use long shreds, but this version requires a very fine dice. You want the pieces of cabbage to be no larger than a grain of rice.

You can do this by hand with a sharp knife, but using a food processor with a few quick pulses is much faster. Be careful not to over-process the vegetable, or it will turn into a watery paste instead of a crisp salad.

Prep the Color

Grate your carrot using the smallest holes on a box grater. You only need a small amount of carrot to add those classic orange flecks to the mix. Like the cabbage, the carrot should be in tiny pieces so it blends perfectly into every bite.

If the carrot shreds are too long, they will stand out and ruin the uniform texture of the dish. Once shredded, toss the carrot with the cabbage in a very large mixing bowl.

Mince the Onion

Finely mince your white onion until it is almost a liquid. You want the sharp flavor of the onion to spread through the entire dressing without anyone actually biting into a chunk of raw onion. Some people even prefer to use a microplane or a grater for the onion to ensure it is fine enough.

 Add the minced onion and any juice it released to the bowl with your cabbage and carrots. Mix these three vegetables together until the colors are evenly distributed.

Whisk the Dressing

In a separate medium-sized bowl, combine the mayonnaise, sugar, milk, and buttermilk. Use a whisk to stir these together until the sugar has completely dissolved into the liquids. The combination of milk and buttermilk is what gives the dressing its signature thin, creamy consistency and that slight tang.

If you don’t have buttermilk on hand, you can make a quick substitute by adding a drop of lemon juice to regular milk and letting it sit for five minutes, but real buttermilk provides the best flavor.

Add the Acid

Pour the lemon juice and white vinegar into the dressing mixture. These acids are necessary to balance out the heavy sugar and mayonnaise. They also act as a preservative and a tenderizer for the raw cabbage.

Stir in the salt and black pepper last. It is important to whisk the dressing thoroughly before adding it to the vegetables to ensure the seasoning is perfectly even. Taste the dressing now; it should be very sweet and quite tangy.

Combine the Bowl

Pour the creamy dressing over the bowl of finely chopped vegetables. Use a large rubber spatula to fold the dressing into the cabbage until every single tiny piece is well-coated. At first, it might look like there is too much liquid, but don’t worry.

As the salad sits, the cabbage will absorb some of the dressing and release its own moisture, creating the perfect saucy consistency. Keep folding from the bottom to the top until the mix is uniform.

Seal the Batch

Cover the bowl tightly with plastic wrap or transfer the coleslaw to a large airtight container. This recipe cannot be eaten immediately if you want it to taste like the original version. The cabbage needs time to “cure” in the acidic dressing.

This process softens the crunch of the raw vegetables just enough to give it that unique restaurant mouthfeel. Make sure the seal is tight so the coleslaw doesn’t pick up any other flavors from your refrigerator.

Chill the Mix

Place the container in the refrigerator and let it sit for at least four hours. For the very best results, you should let it chill overnight. During this time, the sugar draws moisture out of the cabbage, and the flavors of the onion and lemon juice meld with the cream.

If you try to eat it too early, the cabbage will be too tough and the dressing will taste like separate ingredients rather than one cohesive sauce.

Stir and Serve

Before you serve the coleslaw, give it one more thorough stir with a large spoon. The dressing will have settled at the bottom of the container, so you need to bring it back up to the top.

Serve the coleslaw cold as a side dish for fried chicken, sandwiches, or even on top of a pulled pork bun. The cool, sweet flavor is the perfect contrast to salty or spicy main courses.

Tips to Make it Perfect

• Fine Dice Only: The texture is the most important part; if the cabbage isn’t chopped small enough, it won’t taste like the real thing.
• Don’t Skip Sugar: This is a very sweet coleslaw; reducing the sugar will significantly change the flavor profile.
• Cold Storage: Always keep this dish refrigerated; it tastes best when it is ice-cold.
• Let it Rest: The minimum four-hour rest is not optional; the cabbage needs that time to soften in the vinegar and lemon juice.

Can I use a pre-packaged coleslaw mix?

You can use a store-bought bag of coleslaw mix if you are in a rush, but you will still need to chop it much finer. Most bagged mixes come with long, thick shreds of cabbage and carrots that are too large for this specific recipe.

If you buy a bag, put the contents into a food processor and pulse them until they reach that tiny, rice-like texture. This will save you time on the initial shredding but still give you the correct final result.

How long does this coleslaw last in the fridge?

This copycat coleslaw stays fresh in the refrigerator for up to three to five days. In fact, many people think it tastes best on the second or third day after the flavors have had even more time to develop.

However, after the fourth day, the cabbage may start to lose too much of its crunch and become a bit watery. Always give it a good stir before serving to redistribute the dressing that may have settled at the bottom.