Can I make this coleslaw without a food processor?

Absolutely! You can use a sharp knife to chop the cabbage and carrots very finely, or use a mandoline slicer with the grater attachment. It will take more time, but the results can be just as good if you're patient with the chopping.

Why is my coleslaw watery after sitting in the refrigerator?

As the cabbage sits in the dressing, it releases water through osmosis. This is completely normal! You can drain off excess liquid before serving, or give it a good stir to reincorporate the liquid into the dressing.

Can I use pre-shredded cabbage or coleslaw mix?

You can, but the texture won't be quite the same as authentic KFC coleslaw. Pre-shredded cabbage is typically cut into longer, thicker strands. If using a mix, pulse it briefly in the food processor to get that signature fine chop.

How can I make this recipe healthier?

Try using light mayonnaise, reduce the sugar to 3-4 tablespoons, and increase the proportion of carrots to cabbage. While it won't taste exactly like KFC's version, it will still be delicious and have fewer calories.

Copycat Kentucky Fried Chicken Coleslaw Recipe

Description

This Copycat Kentucky Fried Chicken Coleslaw is the ultimate creamy, tangy, and slightly sweet side dish that perfectly complements any meal. Made with finely chopped green cabbage, carrots, and a flavorful dressing, this coleslaw captures the iconic KFC taste we all love. Perfect for barbecues, potlucks, or a casual dinner, it’s easy to prepare and tastes even better when made ahead for maximum flavor!

Ingredients

Units Scale

Dressing

1/2 cup mayonnaise
1/4 cup buttermilk
6 tablespoons granulated sugar
2 tablespoons milk
2 tablespoons fresh-squeezed lemon juice
2 tablespoons apple cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Coleslaw

1 1/2 pounds green cabbage
2 medium carrots
3 tablespoons grated sweet onion

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Instructions

Make the dressing
In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, milk, lemon juice, apple cider vinegar, kosher salt, and black pepper until the mixture is silky smooth and fully combined. Make sure there are no lumps in the dressing.
Prepare the cabbage
Cut the cabbage into large chunks, then place it in a food processor. Pulse the cabbage in batches until it is finely chopped to your desired consistency. Transfer the chopped cabbage into the bowl containing the dressing.
Process the carrots
Peel the carrots, slice them, and place them in the food processor. Pulse until finely chopped. Add the carrots to the bowl with the cabbage and dressing.
Add the onion
Grate the sweet onion finely and add it to the bowl along with the cabbage and carrots.
Combine and chill
Stir everything together thoroughly to ensure the vegetables are evenly coated with the dressing. Cover the bowl and refrigerate the coleslaw for at least 2 hours to allow the flavors to meld together—overnight chilling is ideal for best results. Stir occasionally during the chilling process. Serve cold and enjoy!

Notes

Chop Fine: Use a food processor to finely chop the cabbage—it’s essential for replicating the KFC texture.
Silky Dressing: Whisk the dressing until it is perfectly smooth to avoid lumps.
Enhanced Flavor: Stir the coleslaw every hour while it’s chilling to help infuse the flavors better.
Fresh Squeeze: Always use freshly squeezed lemon juice for a more vibrant taste.
Fine Onion Grate: Avoid chunky onion pieces by using a fine grater for the sweet onion.
Overnight Chill: For the best flavor, let the coleslaw sit in the fridge overnight before serving.

Nutrition

Serving Size: 1/12 of recipe
Calories: 120
Sugar: 8g
Sodium: 290mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg