Copycat KFC Coleslaw Recipe
User Reviews
5
Copycat KFC Coleslaw Recipe
Description
The recipe uses a shredded cabbage and carrot mix, which is further pulsed to achieve a finer texture than typical coleslaw. The dressing combines mayonnaise with granulated sugar, buttermilk, whole milk, lemon juice, white vinegar, and optionally other vinegars for acidity. A grated shallot adds subtle sharpness and depth. Tossing the vegetables in the dressing and chilling it for at least an hour enhances the flavor integration and softens the cabbage a bit without losing its crunch.
When ready to serve, stirring the coleslaw redistributes any settled dressing, ensuring consistent flavor in every bite. This coleslaw pairs well as a side to barbecued meats, fried chicken, or as a cool contrast in sandwiches and burgers.
Adjust the sugar to taste depending on sweetness preference and try different types of vinegar for slight variations. If a food processor isn’t available, finely chop the vegetables with a sharp knife for a similar texture. The recipe yields about six servings but can be scaled as needed.
Ingredients
- 16 oz bag coleslaw mix (shredded cabbage and carrots)
- 1 large shallot
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup buttermilk
- 1/4 cup milk whole
- 2 Tbsp lemon juice
- 1 1/2 Tbsp white vinegar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Prepare
- Add coleslaw mix to a food processor and pulse a few times to chop the cabbage and carrots a bit.
- Gather a large mixing bowl (one that has a lid is great, otherwise you'll need some foil or plastic wrap).
Make the dressing
- To the large mixing bowl, add mayo, sugar, buttermilk, whole milk, lemon juice and vinegar. Whisk until smooth and combined.
Grate shallot
- Peel the shallot, then grate with a box grater over the bowl with the dressing.
Toss and combine
- To the bowl, add chopped coleslaw mix. Toss until well combined and coated.
Chill
- Cover and refrigerate at least 1 hour, or longer if you prefer a softer coleslaw.
Serve
- Before serving, toss/stir coleslaw once more to redistribute any dressing that may have settled at the bottom of the bowl. Then serve chilled, with a sprinkle of extra pepper if desired.
Notes
- Adjust sugar quantity to suit your taste preferences for sweetness.
- Alternative vinegars such as apple cider, white wine, or red wine vinegar can be used instead of white vinegar.
- If a food processor is unavailable, finely chop the cabbage and carrots by hand for similar texture.
- Recipe estimates about six servings but can be divided as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 341mg | 14% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 30mg | 33% |
| Calcium | 59mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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