KFC Coleslaw Recipe – OMG Don’t Lose This
KFC Coleslaw Recipe – OMG Don’t Lose This
There’s something undeniably nostalgic about KFC coleslaw. The moment you take a bite, it transports you straight to childhood memories of family dinners, weekend treats, or a picnic in the park. For me, this recipe has always been a secret treasure—one that I’m thrilled to finally share. The creamy dressing, perfectly balanced with a hint of tang, combined with finely chopped cabbage and carrots, makes every bite irresistibly refreshing.
What I love most about making coleslaw at home is that you can get it just right: the cabbage is crisp but tender, the carrots add a subtle sweetness, and the onions give it that little extra punch. And let’s not forget the dressing! The combination of mayonnaise, buttermilk, lemon juice, and a touch of sugar creates a creamy, tangy flavor that feels indulgent without being overly heavy. This isn’t just any coleslaw; it’s the kind that people fight over at family gatherings.
Another thing I cherish about this recipe is its simplicity. With just a few pantry staples, you can create a dish that rivals the famous KFC version. It’s the perfect side for fried chicken, burgers, sandwiches, or even as a refreshing topping on tacos. Plus, it’s so versatile that you can make it ahead of time—the flavors only get better after sitting in the fridge overnight. Every time I make it, I can’t resist sneaking a taste straight from the bowl.
KFC COLESLAW RECIPE
Ingredients:
1/2 cup mayonnaise
1/3 cup 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
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onio
Instructions:
Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
Add cabbage, carrots, and onions. Mix well.
Cover and refrigerate for at least 2 hours, if you let it sit over night it’s even better. Serves 10-12
Tips and Substitutions
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Finely Chopped Veggies: Use a sharp knife or a food processor to chop cabbage and carrots very finely. This ensures the texture is light and creamy, just like the KFC version.
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Buttermilk Substitute: If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon of lemon juice and let it sit for 5 minutes. It’s a perfect substitute.
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Sugar Adjustment: Feel free to adjust the sugar to your taste. Some prefer it slightly sweeter, while others like it tangy.
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Make Ahead: This coleslaw tastes even better if made the day before—it allows the flavors to meld beautifully.
Serving Ideas
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Serve alongside fried chicken for a classic KFC-style meal.
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Use as a topping for pulled pork sandwiches or burgers.
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Add to tacos or wraps for a refreshing crunch.
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Perfect for potlucks, BBQs, or family gatherings—this coleslaw is always a hit.
Storage Tips
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Refrigeration: Store in an airtight container for up to 3 days. Always give it a gentle stir before serving.
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Overnight Prep: Make it the night before to enhance flavor. The dressing softens the cabbage perfectly, creating a creamy texture.
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Freezing: Coleslaw doesn’t freeze well due to the high water content in cabbage. Enjoy fresh for the best taste.
FAQ
Q: Can I use pre-shredded cabbage and carrots?
A: Yes! Just make sure they’re finely chopped or shredded for the best texture. Avoid larger pieces—they won’t absorb the dressing as well.
Q: How can I make it lower in calories?
A: Swap half the mayonnaise with Greek yogurt. It still tastes creamy and delicious but with fewer calories.
Q: Can I adjust the tanginess of the dressing?
A: Absolutely! Add a little more lemon juice or vinegar if you prefer it tangier, or reduce them for a milder flavor.
Q: Does this recipe serve a large crowd?
A: Yes, this recipe serves 10-12 people as a side dish. You can easily double it for bigger gatherings.
