KFC-Style Coleslaw — Creamy, Tangy, and Just Like the Original (But Better!)
This KFC-Style Coleslaw is the holy grail of side dishes. The secret to that iconic flavor isn’t just the sugar; it’s the combination of buttermilk and lemon juice, which provides a complex tang that plain vinegar can’t achieve on its own. By letting it chill, the dressing draws just enough moisture out of the cabbage to create that signature creamy “soup” at the bottom of the bowl that we all know and love.
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Copycat KFC-Style Coleslaw
Ingredients:
| Ingredient | Amount |
| Coleslaw mix (or shredded green/red cabbage) | 8 cups |
| Shredded carrots | 1 cup |
| Yellow or white onion, finely minced | 1/4 cup |
| Mayonnaise (full-fat preferred) | 1 1/2 cups |
| Buttermilk | 1/3 cup |
| Milk (whole or 2%) | 2 tablespoons |
| Granulated sugar | 1/4 cup |
| Fresh lemon juice | 2 tablespoons |
| White vinegar | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
How To Make Copycat KFC-Style Coleslaw:
Step 1: Prep the Veggies: If you aren’t using a pre-bagged mix, shred your cabbage very thinly. Toss the cabbage, carrots, and minced onion together in a large bowl.
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Step 2: Whisk the Dressing: In a separate medium bowl, whisk together the mayonnaise, buttermilk, milk, sugar, lemon juice, vinegar, salt, and pepper. Whisk until the sugar has completely dissolved and the dressing is silky smooth.
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Step 3: Combine and Chill: Pour the dressing over the cabbage mixture and fold gently until every bit of cabbage is coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is the “sweet spot” for the best texture and flavor.
Step 4: Stir and Serve: Give the slaw a good stir before serving to redistribute the dressing that has settled at the bottom. Serve chilled.
