KFC-Coleslaw-Recipe. This is an amazing copycat version of the famous KFC Coleslaw Recipe. It’s sweet, a little tangy and fabulously creamy! My all-time favorite coleslaw recipe!
KFC Coleslaw Recipe…….Yes, SERIOUSLY!!!
The dressing in this recipe tastes exactly, I mean EXACTLY, like the original in my book!
And let’s face it……the dressing is what separates the original from all the imitations!
Coleslaw……Shredded Cabbage, Sweet and Tangy Dressing, a dash of Shredded Carrot!
I LOVE Coleslaw. Once the weather begins to warm a bit, come Spring and Summer this is my absolute favorite salad to eat.
It goes so well with virtually everything. Roasted meat, fried chicken, barbecue foods, sandwiches…..okay, maybe not breakfast foods, but …..
So, if you’re like me and love coleslaw, I’ve got a recipe for you. This recipe for coleslaw is my absolute favorite. It’s an amazing copy of the KFC Coleslaw recipe.
You know the Colonel knows his Southern Food, and this coleslaw is a fine, fine, fine example of that!
As a kid, my mom could not get me to eat a single forkful of vegetables or salad except for the times we had KFC.
I LOVED this coleslaw, even as a card carrying veggie hater!
I couldn’t get enough of THIS coleslaw. I’d eat my coleslaw first, even though the smell of that fried chicken had me drooling, so I could be the first of my sisters to ask for seconds! That was the only way to get a second portion in my family.
It’s not that we were a family of huge eaters, it’s just that the container of coleslaw was, frankly, in my humble opinion, a bit meager! My poor youngest sister was a slow eater and never caught on to the clever little system I had devised. I do feel quite a bit of guilt now, as an adult, about it however!
The Famous KFC Coleslaw Recipe
This recipe is super easy to prepare.
Essentially, you combine the ingredients to make the dressing, then toss in the cabbage, then let it sit in the fridge to do its thing.
So, when making this coleslaw, remember to plan ahead for at least 3-4 hours of refrigeration time.
The original KFC coleslaw recipe uses a shredded and chopped cabbage.
The individual pieces are about the size of rice pieces. I’ve made this recipe many times and chopped my own cabbage and carrots.
When I make the coleslaw this way, I generally use my food processor to shred the cabbage, then I run my knife through it to chop it.
Now, more often than not, I prefer to use the bags of coleslaw cut cabbage from the market. It makes this recipe so much faster and easier to put together.
Granted, cutting your own cabbage yields a more authentic shaped to mimic the original KFC version, but, frankly, I’d trade a little bit of authenticity any day for ease in preparation…..anyday!
In this instance, the difference in shape doesn’t at all, impact the taste in my estimation.
I think grating the onion is really important for this recipe.
No matter how finely you chop the onion, it never seems quite small enough to me for this recipe.
I use the small side of the box grater and it’s perfect.
If you use the large holes on the grater the onion can come out in strands and that just doesn’t work at all!
Who wants a long strand of raw onion in their coleslaw??? Not me my friend 🙂
This recipe makes a very wet coleslaw. Just serve it with a slotted spoon and discard the extra liquid after all the slaw is gone.
It needs to be tossed each time before you serve it so it’s nice and creamy each time.
The recipe I adapted this from said it served 10 people. What? I guess it could serve 10 if they wanted 1/8 to maybe 1/4 of a cup.
This recipe is so delicious that a small quantity really won’t be enough!
In my family, one recipe serves 4 generously. If I try to serve 5 people with just one recipe, someone always gets jipped and ends up a little unhappy.
Maybe in your family it will serve 5-6., but 4 is definitely safe.
It’s easy enough to double the recipe.
Honestly, that’s what I always do!
Source: Adapted from Food.Com
- 1 Tablespoon Onion, Finely Grated
- 1/3 Cup Sugar
- 1/2 Cup Mayonnaise
- 1/4 Cup Buttermilk, Well Shaken
- 1/4 Cup Whole Milk
- 1 1/2 Tablespoons White Vinegar
- 2 1/2 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 8 Cups (or 1-16 Ounce Bag Coleslaw) Cabbage, Finely Diced
- 1/4 Cup Carrot, Shredded (Omit If You're Using Bagged Coleslaw Mix
1. In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage and carrot and mix until evenly coated.
2. Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.