Here’s a copycat recipe for KFC Coleslaw—creamy, tangy, and slightly sweet, just like the famous side dish.
Ingredients (makes about 4–6 servings)
- 1 small head green cabbage, finely shredded (about 4 cups)
- 2 medium carrots, grated
- 1/4 cup finely chopped onion
For the dressing:
- 1/2 cup mayonnaise
- 2 tablespoons milk
- 2 1/2 tablespoons white vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
1. Prepare the vegetables:
- Shred cabbage finely (food processor works well).
- Grate the carrots and finely chop the onion.
- Combine all vegetables in a large bowl.
2. Make the dressing:
- In a separate bowl, whisk together mayonnaise, milk, vinegar, sugar, salt, and pepper until smooth.
3. Combine and chill:
- Pour dressing over the vegetables and mix thoroughly.
- Cover and refrigerate for at least 2 hours (overnight is best) to allow flavors to meld.
4. Serve:
- Stir again before serving. Serve chilled as a side.
💡 Tips:
- The key to KFC-style coleslaw is finely shredded vegetables and letting it sit to absorb the dressing.
- Adjust sugar and vinegar to your taste for the perfect balance of sweet and tangy.
- This coleslaw keeps well in the fridge for up to 3 days.
I can also give you a faster 30-minute version that mimics KFC coleslaw texture and flavor for same-day serving.
