Copycat Coleslaw ~ Kentucky Fried Chicken KFC

Coleslaw is the quintessential side dish for any summer party.  I first posted this copycat recipe for the famous KFC coleslaw (Kentucky Fried Chicken) back in 2011. This iconic American recipe has been a beloved salad since 1952, and we’ve never tired of it!  Is there anyone who doesn’t just love KFC coleslaw?

Numerous versions of the original recipe have circulated on the web for many years, each claiming to be the most authentic. The recipe I shared 14 years ago (and still share today) is what I consider to be the best; nothing has changed.  And why should it? We’ve learned not to mess with a good thing!

Since cabbage is now in its harvest stage in many parts of the States (and even earlier in warmer regions), I’m sharing this wonderful recipe again.

Although it’s summertime with fresh cabbage in our gardens, a delicious, crunchy, creamy coleslaw is perfect anytime throughout the year.

But now, when grills are fired up, picnics are packed, and potlucks and backyard get-togethers are humming along, a big bowl of homemade coleslaw is always a welcome chilled side dish to the food line-up!

It pairs so wonderfully with virtually just about everything: simple sandwiches, grilled burgers, hot dogs, and chicken . . . and so much more!

What Makes KFC’s Coleslaw Different

First of all, cabbage, carrots, and onions will always be the same in any coleslaw recipe.

It’s the incredibly sweet, yet slightly tangy, and fabulously creamy dressing that makes all the difference in flavor for the authentic, famous recipe for KFC slaw that makes it stand out. It’s made of buttermilk, a delightful fresh squeeze of lemon juice, and a hint of sugar, which adds just the right amount of sweetness to the mix and deliciously balances everything.  

And the dressing in this recipe tastes just like what you’d pick up at any KFC!

Another thing that makes this coleslaw stand out is the texture of the vegetables. The cabbage and carrots are finely chopped, almost to the point of being minced.  Think about the size of peas, and that’s about right.  This ensures that the dressing clings to more of the cabbage surface, and so it doesn’t drip off as much. The onions are grated to a very fine state, which distinguishes this from other coleslaw recipes.  

Why You’ll Enjoy This Coleslaw:

• Super easy and quick to make, you can make this in no time . . . literally in less than 15 minutes!
• Can be made ahead (it’s even better after it sets for a day in the fridge)!
• Made from scratch with no preservatives.
• Makes a delicious side dish for a wide range of main dishes.
• Truly tastes as good as the real KFC coleslaw!

Andiamo a cucina!  Let’s get to the kitchen!

Ingredients You’ll Need to Make This Recipe

• Cabbage – Grate/chop by hand and not in a food processor which will pulverize the cabbage into mush. DO NOT use pre-packaged, bagged, pre-cut cabbage or coleslaw mix. It’s not fresh, and it’s more expensive. But if you need to purchase it as a time-saver for your busy schedule, I understand. Just chop up a 14 oz. bag a little bit more since the pieces are larger.
• Carrots – Grated, with peels removed.
• Onion – Use white/yellow onions that are ‘finely grated’ and not sliced. We prefer ‘Vidalia’ sweet onions.
• Sugar: Use granulated sugar for a subtle sweetness that makes a big difference.
• Mayonnaise: I only use Miracle Whip, but if you prefer a milder flavor, I recommend Hellman’s or Duke’s.
• Buttermilk: This is essential to add the signature tanginess to the dressing.
• Milk: Always use whole milk only.
• Vinegar:  Use either white, apple, or tarragon vinegar. Even champagne vinegar is fine.
• Lemon Juice:  I always recommend using freshly-squeezed lemon juice.
• Salt and Pepper: We always use freshly cracked sea salt and freshly cracked black pepper. If these aren’t available, then regular table salt and pepper are just fine.

Bella’s Tips

• To Achieve the Perfect Texture – Use a good old-fashioned box grater. Do not use a food processor. Grate all veggies (cabbage, carrots, and onion) with your box grater.
• Secret Ingredient – Another tip to achieve the authentic taste is to use grated onion! It must be finely grated!
• Necessary Chill Time – This step is critical! This coleslaw needs time in the fridge for all of the ingredients’ flavors to marry. If you serve this coleslaw just before your gathering, you’ll be disappointed in the flavor. That’s because you need to give the flavors of the dressing enough time to work into the veggies. 30 minutes is a good ‘minimum’ amount of time since the ‘grated’ texture will absorb the dressing faster and will give you nice results.
• Serve Cold – The flavor is best when this is served cold. If you have a large tray of ice to place a bowl of slaw on top, that will help keep it chilled.
• Make in Advance – This is a good recipe to prepare ahead, but keep in mind that because the ingredients have a finer, grated texture, they will break down quickly. After 2 days in the refrigerator, this coleslaw will become very soggy, so prepare it no more than 1-1/2 days in advance to keep it crunchy.