5927 shares Share

Tweet

Pin

Yummly

Email

My family loves KFC Coleslaw, so much that they refused to eat any other coleslaw recipe I suggest. That got me thinking, maybe I should try making a copycat recipe for KFC coleslaw myself?

I’ve tried quite a few different types of coleslaw in my day, but this particular coleslaw recipe turned out perfectly! It’s a great dish to bring to a family get-together or a potluck. This infamous slaw recipe is one you’ll make more than just once!

KFC Coleslaw Recipe

The results, at first taste were pretty close to KFC’s, but there seemed to be an overwhelming fresh cabbage flavor right after making it. However, after this sat in the refrigerator for several hours, the cabbage had time to soak up the flavor of the dressing, and that did it! Just like KFC!

Tips for making KFC Coleslaw:

Use a food processor to make quick work of creating the slaw. If you insist on using Miracle Whip instead of mayonnaise, be sure to reduce the sugar by half. I cannot guarantee your results as I have not made it with Miracle Whip. No buttermilk? Add 1/2 teaspoon of lemon juice or white vinegar to 1/4 cup of milk to replace the buttermilk. This recipe uses white vinegar. However, many have commented that when working at KFC back in the day, tarragon vinegar was used. Substituting tarragon for the white is absolutely acceptable. Allow the finished coleslaw to sit for at least 4 hours to allow the flavors to soak into the cabbage. Eating it too soon will result in a heavy cabbage flavor.

RELATED: Looking for another delicious side dish? Try this Hidden Spinach Guacamole. Packed with a whole serving of vegetables, this guacamole is sure to please your guests!

FIND THE PRINTABLE VERSION OF THIS RECIPE BELOW

Ingredients you’ll need for the coleslaw recipe

For the dressing

1/2 cup mayonnaise

1/3 cup granulated sugar

1/4 cup milk

1/4 cup buttermilk

2 1/2 tablespoons lemon juice

1 1/2 tablespoons white vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

For the slaw

1 head of cabbage

1 medium carrot (about 1/4 cup)

2 tablespoons minced onion

Helpful Kitchen Tools

Food processor – you don’t have to use a food processor, you could use a knife. However, a food processor cuts things uniformly and takes a fraction of the time than hand slicing.

Chefs knife – every kitchen should have a good, sharp knife!

Cutting board – be sure to have multiple cutting boards in your kitchen. You should have a wood cutting board for fruits, vegetables, herbs, and bread. A plastic cutting board is best for raw meats.

Large bowl – This recipe makes a lot of coleslaw, so you’ll want to use one of your big party bowls!





How to Make KFC Coleslaw

Chop cabbage into chunks and run through your food processor, or chop finely. It’s up to you to decide the size you’d like your cabbage to be.

Combine all of the dressing ingredients in a large bowl, whisk well. Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.

Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

If you’re looking for more food processor recipes try these!

Pair this KFC coleslaw recipe with one of these delicious fried chicken recipes:

This post was originally published on this blog on June 27, 2010.

KFC Coleslaw recipe This KFC coleslaw copycat recipe is delicious! You won't be able to tell the difference. This coleslaw recipe is the perfect gathering or potluck dish! 4.97 from 27 votes Print Pin Recipe Servings: 12 20 mins Calories: 112 Author: Amanda Formaro Ingredients DRESSING: 1/2 cup mayonnaise

1/3 cup granulated sugar

1/4 cup milk

1/4 cup buttermilk

2 1/2 tablespoons lemon juice

1 1/2 tablespoons white vinegar

1/2 teaspoon salt

1/8 teaspoon pepper SLAW: 2 pounds cabbage (medium head)

2 ounces carrot about 1/4 cup, or one medium carrot

2 tablespoons minced onion Instructions Chop cabbage into chunks and run through your food processor, or chop fine. It's up to you to decide the size you'd like your cabbage to be.

Combine all of the dressing ingredients in a large bowl, whisk well.

Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.

Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best. Nutrition Serving: 1 portion | Calories: 112 cal | Carbohydrates: 11 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 4 mg | Sodium: 180 mg | Potassium: 160 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 885 IU | Vitamin C: 29.3 mg | Calcium: 44 mg | Iron: 0.4 mg Tried this Recipe? Pin it for Later! Follow on Pinterest @AmandaFormaro or tag #AmandasCookin