KFC Coleslaw Recipe: A Classic Copycat Delight

Prepare the Vegetables
- Start by finely chopping the cabbage and grating the carrots. The finer the chop, the closer you’ll get to the authentic KFC texture. You can use a food processor for this step to save time. Place the chopped cabbage and grated carrots in a large mixing bowl.
- Mince the onions finely and add them to the cabbage and carrot mixture.
Make the Dressing
- In a separate bowl, whisk together the mayonnaise, buttermilk, milk, and granulated sugar until smooth.
- Add the lemon juice, white vinegar, salt, and pepper. Whisk again until all the ingredients are fully incorporated and the dressing is creamy.
Combine and Chill
- Pour the dressing over the cabbage mixture and stir until all the vegetables are well-coated. Make sure the dressing is evenly distributed for the best flavor.
- Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container.
- Refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the flavors to meld and the coleslaw to reach its peak deliciousness.
Serve and Enjoy
- Before serving, give the coleslaw a quick stir to ensure the dressing is well-mixed.
- Serve it cold, paired with your favorite fried chicken, grilled meats, or as a refreshing side for a summer picnic.

Consistency is Key: The key to replicating the KFC coleslaw texture is finely chopped cabbage. If you have a food processor, use it to achieve that perfect consistency.
Resting Time: Don’t skip the refrigeration step. The coleslaw needs time to marinate and develop its signature flavor.
Balancing Sweetness and Tang: Adjust the sugar and lemon juice according to your taste. Some people prefer their coleslaw a bit sweeter, while others like it with more tang