I know the chicken is great, and the biscuits and all that, but for me, the coleslaw is the best thing at KFC. Ordering chicken without it is not the same experience.
I have tried to duplicate the KFC coleslaw recipe for some time now, and among all the coleslaw recipes I’ve tried, this is the best. It’s creamy and tangy, and the cabbage is cut small, just like the original.
These KFC copycat coleslaw ingredients are exactly what makes the recipe so special. Give them a try, and you’ll see what I mean. They make for the exact copy.
“The full recipe with ingredients can be found in the recipe card below.”
How To Make KFC Coleslaw?
- Chop the cabbage and carrots in the food processor until just slightly larger than the size of a rice grain.
- Place the cabbage, carrots, and minced onion in a large bowl.
- In a small bowl, make the dressing by whisking together the mayonnaise, buttercream, sugar, vinegar, lemon juice, mustard powder, salt, and pepper.
- Pour the dressing over the veggies and mix until very well combined.
What To Serve with Coleslaw?
Fried chicken, mashed potatoes, and biscuits, of course! But you can serve it as a salad with any meal. Hot dogs and coleslaw are a great match as well. Roasted chicken, pulled pork sandwiches, and meatloaf is all great with coleslaw.
Make-Ahead and Storing Leftovers
If you want to make the coleslaw ahead of time, have the veggies chopped and the dressing made, but mix them just prior to serving. The leftovers can be either kept refrigerated or frozen. You can refrigerate them for up to 4 days or freeze them for up to 4 months.
- When chopping the cabbage, don’t over-process it, or it will be reduced to almost nothing. Start by cutting it into small pieces, chopping them in the food processor in the pulse mode, and removing the chopped cabbage before adding the next piece.
- Mix the dressing by using a whisk instead of a fork for better results.
- Mince the onion as small as you can. The taste has to be subtle, and you can’t accomplish this with large chunks of onion.
- 1 green cabbage, chopped (about 7-8 cups)
- ½ cup shredded or chopped carrot
- 2 tablespoons minced onions
- ½ cup mayonnaise
- ½ cup buttermilk
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- ½ teaspoon mustard powder
- Salt and pepper to taste
- Chop the cabbage in the food processor. It must be small, just slightly larger than the size of rice. You can shred the carrots or chop them as you did the cabbage. Add the cabbage, carrots, and minced onion to a large bowl
- In a small bowl, using a whisk, combine the mayonnaise, buttermilk, mustard powder, vinegar, lemon juice, sugar, salt, and pepper
- Add the dressing to the veggies and mix until well combined