Copycat KFC Coleslaw Recipe – With its creamy, buttermilk dressing and crunchy cabbage it’s no secret why we love KFC coleslaw. This copycat KFC coleslaw recipe will have you making the best homemade coleslaw, that even the Colonel would be proud of. In just three steps, this coleslaw recipe is so easy to make and it’s just as good as the original.
Easy Copycat KFC Coleslaw Recipe
Coleslaw comes in many varieties. It seems like every restaurant has its own way of making this classic side dish. But, one of my all-time favorites is definitely KFC’s coleslaw. Is it just me, or does it seem to make fried chicken taste that much better?
It’s not just fried chicken that it goes well with. Coleslaw is one of those staple side dishes that can pretty much be served alongside any main course. Burgers, pork chops, fish tacos, ribs, you name it, coleslaw will make it that much better!
This copycat KFC coleslaw is crunchy, creamy, and has the perfect amount of sweetness. It’s a homemade side dish that will perfectly complete any meal.
Why is KFC Coleslaw So Good?
Ask around and you’ll quickly find out that many agree, KFC coleslaw is hands down the best coleslaw ever. But, why is it so good? What’s their secret?
For starters, KFC coleslaw is so popular because it has more of a sweetness to it than other coleslaws, which tend to have a more vinegary taste. It also uses buttermilk as the base for the sauce, making it much creamier than other coleslaw options.
Why We Love This Recipe
- A quick side dish that goes well with so many main dishes
- Easy to make.
- Great recipe for a crowd
- No-fail recipe
- Leftovers are even better!
- White vinegar
- Whole milk
- Lemon juice
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How to Make KFC Coleslaw at Home
This homemade coleslaw recipe couldn’t be any easier! Just 3 easy steps from start to finish!
Finely chop cabbage using a food processor.
Chop carrot in the same way.
Work in small batches until they get chopped up into small squares
TIME-SAVING TIP: If you don’t want to chop your own cabbage and carrots, you can buy a bagged cole slaw (without the dressing) at the grocery.
In a separate bowl, combine the rest of the ingredients. Mix them together until smooth.
Pour over cabbage/carrot mixture and stir.
Refrigerate your coleslaw for at least 30 minutes before serving.
PRO-TIP: The longer you let it sit, the softer and creamer the coleslaw will be. If you want it crunchier, mix the dressing about 30 minutes prior to serving. If you want it softer, let it sit and marinate in the dressing for a few hours.
Frequently Asked Questions
This is a great coleslaw recipe if you already have half and half on hand for your morning coffee! However, you could use buttermilk in place of the half and half in this recipe. If you’re using buttermilk instead of half and half, add 4 teaspoons of sugar, rather than 5 teaspoons. Buttermilk is naturally sweeter than half and half.
In the fridge: The best way to store your KFC coleslaw is to refrigerate it in an airtight container. Properly stored, homemade coleslaw will last for 3 to 5 days in the fridge. It’s also best to store coleslaw in the fridge between servings to keep it as fresh and crisp and as possible.
In the freezer: I do not recommend freezing coleslaw. Mayonnaise does not freeze well and tends to separate when it is thawed. This can leave you with a watery dressing.
KFC coleslaw is the best coleslaw. It’s the perfect combination of crunchy cabbage and a sweet creamy dressing. Now you can have homemade KFC coleslaw in no time, with this easy copycat recipe. It’s so good, people will think it’s the real thing!
Other Easy Side Dishes
Easy Cucumber Salad | The Best Air Fryer French Fries | Easy Baked Beans | Broccoli Slaw | Broccoli Salad | Mashed Potato Casserole | Whole Roasted Cauliflower Head | 7-Up Biscuits | BLT Pasta Salad | Potato Salad
KFC Coleslaw (Copycat)
- ½ head of cabbage finely chopped (about 4 cups)
- ½ medium carrot finely chopped
- 2 tbsp buttermilk
- 4¼ tsp white vinegar
- 1½ tbsp onion finely chopped
- 2 tbsp whole milk
- ¼ cup mayonnaise
- 2 tsp lemon juice
- 4 tsp sugar
- ¼ tsp salt
- ⅜ tsp pepper
- Using a food processor, chop cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.
- In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.
- Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.
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