Description
This KFC Copycat Coleslaw recipe delivers the classic creamy, tangy, and slightly sweet flavor of the beloved fast-food side dish. Made with finely chopped cabbage and carrots, combined with a smooth dressing featuring mayonnaise, buttermilk, and a hint of lemon and vinegar, this homemade coleslaw is a perfect complement to fried chicken or any Southern-style meal.
Ingredients
Vegetables
- ½ head cabbage, finely chopped (about 4 cups)
- ½ medium carrot, finely chopped
Dressing
- 2 tablespoons buttermilk
- 4¼ teaspoons white vinegar
- 1½ tablespoons onion, finely chopped
- 2 tablespoons whole milk
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 4 teaspoons sugar
- ¼ teaspoon salt
- ⅜ teaspoon pepper
Instructions
- Chop Vegetables: Using a food processor, pulse the cabbage until finely chopped, working in small batches to avoid over-processing. Repeat the same process with the carrot. Transfer both to a medium mixing bowl.
- Prepare Dressing: In a separate small bowl, combine buttermilk, white vinegar, finely chopped onion, whole milk, mayonnaise, lemon juice, sugar, salt, and pepper. Mix thoroughly until the dressing is smooth and well blended.
- Combine & Mix: Pour the prepared dressing over the cabbage and carrot mixture. Stir well to ensure everything is evenly coated. Initially, the mixture may appear dry as the cabbage moisture hasn’t been released yet.
- Chill & Meld Flavors: Cover the bowl and refrigerate the coleslaw for at least 30 minutes. This resting period allows the cabbage to release moisture and the flavors to blend beautifully.
- Final Stir & Serve: Before serving, stir the coleslaw once more to redistribute the dressing and enjoy a perfect balance of creamy and crunchy textures.
Notes
- For best results, use fresh, crisp cabbage and carrots for that authentic texture.
- You can adjust the sugar and vinegar levels to taste if you prefer a sweeter or tangier slaw.
- Chilling the coleslaw is essential to develop the full flavor and soften the cabbage slightly.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
