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This KFC Copycat Coleslaw brings the iconic fast food side right to your kitchen with fresh, crisp cabbage and a creamy tangy dressing. It’s a perfect balance of sweet, sour, and savory that complements any meal, especially fried chicken or sandwiches.
I first made this on a weekend when I wanted to replicate the flavors my family loves from the drive-thru, and now it’s a regular request at our dinners.
Ingredients
- Cabbage: Half a head of cabbage finely chopped to provide the classic crunch and freshness. Choose a firm cabbage with tightly packed leaves for the best texture.
- Carrot: Half a medium carrot finely chopped for a hint of natural sweetness and color contrast. Fresh carrots work best.
- Buttermilk: Two tablespoons of buttermilk to add a slight tang and richness that cuts through the cabbage. Opt for fresh buttermilk or cultured for best taste.
- White vinegar: Four and a quarter teaspoons of white vinegar to give the dressing its signature brightness and acidity. Use distilled white vinegar for a clean flavor.
- Onion: One and a half tablespoons finely chopped onion to add a subtle savory depth. Use sweet or yellow onions for balance.
- Whole milk: Two tablespoons whole milk to help thin the dressing slightly without losing creaminess. Fresh whole milk is preferable.
- Mayonnaise: Quarter cup mayonnaise as the creamy base, providing richness and binding the ingredients. Use a quality mayonnaise for smoothness.
- Lemon juice: Two teaspoons lemon juice for an additional fresh citrus note that lifts the flavor. Freshly squeezed lemon juice is best.
- Sugar: Four teaspoons sugar to balance the acidity and deepen the flavor profile. Use regular granulated sugar for even sweetness.
- Salt: Quarter teaspoon salt to enhance all the flavors gently, not overpower. Use fine sea salt or kosher salt.
- Pepper: Three eighths teaspoon pepper for just a mild touch of spice. Freshly ground black pepper gives the best aroma.
Instructions
- Sauté the Aromatics:
- This step is not necessary for this recipe. Instead, get your onions finely chopped to keep them fresh and sharp in the dressing.
- Prepare the Vegetables:
- Using a food processor, pulse the cabbage gently in small batches until finely chopped but not mushy. Repeat for the carrot to ensure even size and texture. Place both in a medium mixing bowl.
- Make the Dressing:
- In a small bowl, combine buttermilk, white vinegar, chopped onion, whole milk, mayonnaise, lemon juice, sugar, salt, and pepper. Whisk vigorously until the mixture is smooth and homogeneous.
- Combine and Chill:
- Pour the dressing over the cabbage and carrot mixture. Stir gently to coat everything evenly. It may seem dry initially but after sitting it will get juicier as the cabbage releases moisture.
- Refrigerate:
- Refrigerate at least 30 minutes to allow flavors to meld and moisture to develop. Stir once again before serving to redistribute the dressing and freshen up the coleslaw.
My favorite ingredient in this recipe is the buttermilk which adds that tangy depth missing from simpler coleslaws. I once served this at a family picnic and was surprised how many people asked for the recipe. It has since been a trusted side for every summer gathering.
Storage Tips
Store your coleslaw in an airtight container in the refrigerator. It’s best enjoyed within three days to keep the texture crisp. If the coleslaw becomes watery, give it a good stir before serving to reincorporate the dressing.
Ingredient Substitutions
You can substitute whole milk with half and half or even a mild yogurt for a slightly different tang. If you prefer a dairy-free version use oat milk and vegan mayo but expect subtle changes in flavor and creaminess.
Serving Suggestions
This slaw pairs amazingly well with fried chicken for the ultimate comfort meal. It also works as a topping for pulled pork sandwiches or as a refreshing side to grilled fish.
If you want a thicker dressing, reduce milk slightly or add a teaspoon more mayonnaise gradually until desired consistency. Taste frequently and tweak sugar or lemon juice as needed to achieve the balance you enjoy most.
FAQs about Recipes
- → How finely should the cabbage and carrot be chopped?
Both cabbage and carrot should be chopped into small, uniform pieces using a food processor, pulsing until finely chopped without pulverizing.
- → Can I prepare the coleslaw ahead of time?
Yes, refrigerate for at least 30 minutes to allow the dressing to meld with the cabbage moisture, enriching the flavor and texture.
- → What ingredients create the tangy flavor in this dish?
White vinegar, buttermilk, lemon juice, and a touch of sugar combine to give the dressing its tangy and slightly sweet balance.
- → Is there a preferred method to mix the dressing and vegetables?
Mix the dressing ingredients until smooth, then pour over the chopped vegetables and stir gently to coat evenly without making the mixture too wet initially.
- → How can the seasoning be adjusted to taste?
Salt, pepper, and sugar quantities can be modified slightly to enhance or soften the overall flavor according to personal preference.