KFC Copycat Coleslaw Recipe
This KFC copycat coleslaw recipe brings the classic fast-food favorite straight to your kitchen. Finely chopped cabbage and carrots are tossed in a creamy, tangy dressing made with mayonnaise, buttermilk, vinegar, and a touch of sugar for that familiar balance of sweet and savory flavors.
Equipment
- Food processor or sharp chef's knife
- Cutting Board
- Large mixing bowl
- medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber Spatula
- Airtight storage container
Ingredients
For the Coleslaw
- 8 cups about 700 g finely chopped green cabbage
- ½ cup 60 g finely chopped carrots
- 2 tablespoons finely minced yellow onion
For the Dressing
- ½ cup 120 g mayonnaise
- ¼ cup 60 ml buttermilk
- ¼ cup 50 g granulated sugar
- 2 tablespoons whole milk
- 2 tablespoons white vinegar
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Finely chop the green cabbage and carrots into small, uniform pieces. For a texture similar to classic KFC coleslaw, aim for very small pieces rather than long shreds. Finely mince the yellow onion so its flavor blends evenly throughout the salad.
- In a medium mixing bowl, whisk together the mayonnaise, buttermilk, milk, granulated sugar, white vinegar, lemon juice, salt, and black pepper. Continue whisking until the sugar dissolves and the dressing becomes smooth and creamy.
- Place the chopped cabbage, carrots, and minced onion in a large mixing bowl. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
- Cover the bowl and refrigerate the coleslaw for at least 4 hours, preferably overnight. This resting time allows the flavors to blend and the dressing to soften the cabbage slightly while maintaining its fresh texture.
- Before serving, stir the coleslaw well to redistribute the dressing. Taste and adjust the seasoning if needed, then transfer it to a serving bowl and enjoy chilled.
