Here’s a KFC Coleslaw Copycat Recipe that tastes just like the classic side dish you know and love! This creamy, tangy, and slightly sweet coleslaw is perfect for picnics, barbecues, or as a side to fried chicken. It’s easy to make and always a crowd-pleaser!
Ingredients:
- 8 cups finely shredded cabbage (about 1 medium head)
- 1/4 cup shredded carrot (about 1 medium carrot)
- 2 tbsp finely minced onion (optional, for added flavor)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup buttermilk (or substitute with regular milk + 1/2 tsp vinegar)
- 1/4 cup granulated sugar
- 2 tbsp white vinegar
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp celery seed (optional, for authentic flavor)
Instructions:
- Prepare the Vegetables:
- Finely shred the cabbage using a sharp knife, mandoline, or food processor. You can also use pre-shredded coleslaw mix for convenience.
- Grate the carrot and finely mince the onion (if using).
- Combine the cabbage, carrot, and onion in a large bowl.
- Make the Dressing:
- In a separate bowl, whisk together the mayonnaise, buttermilk, sugar, white vinegar, lemon juice, salt, pepper, and celery seed (if using) until smooth and well combined.
- Combine and Chill:
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Cover the coleslaw and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the cabbage to soften slightly.
- Serve and Enjoy:
- Give the coleslaw a good stir before serving. Adjust seasoning with additional salt, pepper, or sugar if needed.
- Serve chilled as a side dish or topping for sandwiches and burgers.
Tips:
- For a creamier coleslaw, add an extra tablespoon or two of mayonnaise.
- If you prefer a sweeter coleslaw, increase the sugar by 1–2 tablespoons.
- To save time, use a pre-shredded coleslaw mix from the grocery store.
- This coleslaw keeps well in the refrigerator for up to 3–4 days.
Enjoy your homemade KFC Coleslaw—it’s a classic side that’s sure to impress!
