Here’s a well‑loved copycat version of the famous KFC Coleslaw—you’ll find many recipe blogs give nearly identical ingredients. While not the official recipe, this one is highly rated for replicating the flavor.
🥬 Copycat KFC Coleslaw
Makes: About 6‑8 servings
Prep Time: ~15 minutes + chill time (2‑4 hours or preferably overnight) Sophie Table+1
Ingredients
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1 (16‑oz) bag coleslaw mix (shredded green cabbage + carrots) Parade+1
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½ cup mayonnaise Plain Chicken+1
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¼ cup buttermilk Gonna Want Seconds+1
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¼ cup whole milk (optional but used in many versions) Gonna Want Seconds+1
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2½ Tbsp fresh lemon juice Parade+1
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1½ Tbsp white vinegar The Chunky Chef+1
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⅓ cup sugar (granulated) Gonna Want Seconds
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½ tsp salt Gonna Want Seconds
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⅛ tsp black pepper Gonna Want Seconds
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Optional: ½ tsp celery seed (used in some versions) All Things Mamma+1
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Optional: 2 Tbsp finely minced onion or shallot—some versions include this for extra flavor. The Chunky Chef
Instructions
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Place the bag of coleslaw mix in a large mixing bowl.
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In a separate bowl, whisk together the mayonnaise, buttermilk, milk (if using), lemon juice, white vinegar, sugar, salt, and pepper until smooth.
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If including optional onion/shallot and celery seed, whisk them into the dressing.
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Pour the dressing over the coleslaw mix and toss thoroughly so the cabbage and carrots are evenly coated.
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Cover the bowl and refrigerate for at least 2 hours, but preferably 4‑6 hours or overnight — chilling lets the flavors meld and the texture soften a little. All Things Mamma+1
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Before serving, give the coleslaw a gentle stir. Serve cold.
Tips for Best Results
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The finer the cabbage is shredded, the closer it mimics the texture of the restaurant version. Some recommend pulsing the mix in a food processor briefly. The Chunky Chef
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Chilling is key: the dressing will gradually soak into the cabbage and carrots, giving that “wetted” slaw texture many recognize.
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Don’t skip the sugar or lemon/ vinegar – the balance of sweet, tangy, and creamy is what gives this version its signature flavor.
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Serve it alongside fried chicken, BBQ, burgers, or as a classic side in a picnic or cook‑out.
If you like, I can pull up several variations (e.g., a lighter version, or one without buttermilk) so you can pick one that fits your ingredients or dietary preferences. Would you like that?
