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My Copycat KFC Coleslaw is so spot-on, you’ll think it’s the real deal! Crunchy, creamy, tangy, and perfect for any BBQ, everyone will want the recipe!
A Reader’s Review
“Loved this recipe. Really tasted like KFC’s coleslaw.”
– Debra
***No buttermilk on hand? No problem! You can easily make your own. Check out my How to Make Buttermilk post for a quick and easy guide!
Why does KFC coleslaw taste so good? You guys, I think I’ve cracked the code! with this slaw recipe, you’ll get that Kentucky Fried Chicken finger-lickin’ good flavor!
To prevent soggy coleslaw, toss cabbage with salt (about 1 teaspoon per pound), let it sit for 30 minutes, then rinse and pat it dry. The salt draws out moisture, keeping your cabbage firm and crunchy!
Coleslaw is always best served fresh! The longer it sits, the more water the cabbage will release, which can affect the texture.
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Add 8 cups finely chopped green cabbage or coleslaw mix and ¼ cup finely chopped carrots or shredded to a large bowl and toss until combined.
Add the ⅔ cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons milk, 1 ½ teaspoons distilled white vinegar, 2 ½ teaspoons lemon juice, ⅓ cup granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper. Whisk until combined.
Pour the dressing over the cabbage mixture and toss until the cabbage is evenly coated.
Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving.
Calories: 183kcalCarbohydrates: 13gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 9mgSodium: 285mgPotassium: 148mgFiber: 2gSugar: 11gVitamin A: 762IUVitamin C: 26mgCalcium: 40mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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