KFC Copycat Coleslaw

Name: KFC Copycat Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1⅓ lb (about ½ small head) (600 g) green cabbage, outer leaves removed, cored, and finely minced into ⅛-inch (3 mm) pieces (about 6 cups); 2 medium (120 g) carrots, peeled and finely minced into ⅛-inch (3 mm) pieces (about ¾ cup); 2 tbsp (20 g) yellow onion, grated on the small holes of a box grater, juices included; ½ cup (115 g) full-fat mayonnaise; ¼ cup (60 ml) buttermilk, cold, shaken well; 6 tbsp (75 g) granulated sugar; 2 tbsp (30 ml) fresh lemon juice, strained; 1 tbsp (15 ml) distilled white vinegar; ½ tsp (3 g) fine salt; ⅛ tsp (0.3 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Finely minced cabbage and carrot in a sweet, tangy, creamy buttermilk-mayonnaise dressing, chilled until cold and silky, just like the classic fried chicken side.

Prep: 20 min
Cook: —
Wait: 2 hr 5 min
Total: 2 hr 25 min
Makes: About 5 cups (8 side servings of ⅔ cup)

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Ingredients

8 servings

For the slaw
1⅓ lb (about ½ small head) (600 g) green cabbage, outer leaves removed, cored, and finely minced into ⅛-inch (3 mm) pieces (about 6 cups)
2 medium (120 g) carrots, peeled and finely minced into ⅛-inch (3 mm) pieces (about ¾ cup)
2 tbsp (20 g) yellow onion, grated on the small holes of a box grater, juices included
For the dressing
½ cup (115 g) full-fat mayonnaise
¼ cup (60 ml) buttermilk, cold, shaken well
6 tbsp (75 g) granulated sugar
2 tbsp (30 ml) fresh lemon juice, strained
1 tbsp (15 ml) distilled white vinegar
½ tsp (3 g) fine salt
⅛ tsp (0.3 g) black pepper, freshly ground

Equipment (8)

Large chef's knife and cutting board (or food processor with S-blade)
Box grater (small holes)
Large mixing bowl (3-quart / 3 L)
Medium bowl (1-quart / 1 L) for the dressing
Whisk
Measuring cups and spoons
Rubber spatula
Plastic wrap or lid

Steps

Before you start

Plan for at least 2 hours of chilling. The slaw tastes best after 2–4 hours.
Use a sharp chef's knife or a food processor with the S-blade; the signature texture comes from very small pieces, about ⅛ inch (3 mm).
Shake the buttermilk well before measuring, and use full-fat mayonnaise for the right creaminess.
Chill the serving bowl or the mixing bowl if your kitchen is warm.

1
Mince the cabbage
- Remove any wilted outer leaves from the cabbage.
- Cut the ½ head into wedges and slice out the core.
- Slice each wedge into thin shreds, then pile the shreds and chop crosswise until the pieces are about ⅛ inch (3 mm), roughly the size of rice grains or small confetti.
- Alternatively, pulse 2-inch pieces in a food processor in 3–4 batches, 6–8 short pulses each.
- Transfer to the large mixing bowl.
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Ready when: Cabbage pieces are uniformly tiny, with no long shreds, and measure about 6 cups.
Tip: Don't over-process: a food processor can turn the cabbage into wet mush. Pulse, don't run continuously.
2
Mince the carrots
- Peel the carrots and trim the ends.
- Cut into short lengths, then finely chop to the same ⅛-inch (3 mm) size as the cabbage, or pulse in the food processor 5–6 times.
- Add to the bowl with the cabbage and toss with your hands to distribute.
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Ready when: Orange flecks are evenly scattered through the cabbage.
3
Grate the onion
- Grate the onion on the small holes of a box grater over a small plate to catch the juices.
- Measure out 2 tablespoons of pulp with the juices and set aside.
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Ready when: Onion is a wet pulp with no visible chunks.
Tip: Grating gives onion flavor throughout without crunchy raw bites.
4
Whisk the dressing
- In the medium bowl, whisk the mayonnaise, buttermilk, sugar, lemon juice, vinegar, salt, and pepper until smooth.
- Stir in the grated onion and its juices.
- Let the dressing sit for 5 minutes, then whisk again so the sugar dissolves.
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Ready when: Dressing is smooth, pourable like thick cream, and no sugar granules are felt when rubbed on a spoon.
Tip: The dressing will taste quite sweet and tangy on its own. It mellows once it coats the cabbage.
5
Combine
- Pour the dressing over the cabbage and carrots.
- Fold with a rubber spatula for about 1 minute, scraping the bottom of the bowl, until every piece is coated.
- The mixture will look quite wet at this point.
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Ready when: No dry patches of cabbage remain and a little dressing pools at the bottom.
Tip: Don't drain or squeeze the cabbage. The slaw relies on that creamy, loose dressing.
6
Chill
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 4 hours for the best flavor.
- The cabbage will soften slightly and absorb the dressing.
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Ready when: Slaw is thoroughly cold, creamy, and slightly softened but still has some crunch.
7
Stir and serve
- Stir the slaw well, since liquid will have collected at the bottom.
- Taste and adjust: add a pinch of salt if flat, or 1 teaspoon more sugar if too tart.
- Serve cold with a slotted spoon for a thicker slaw or with a regular spoon for extra dressing.
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Ready when: Slaw is evenly creamy and tastes balanced between sweet and tangy.
Tip: If it seems too thin after chilling, stir in 1 tablespoon more mayonnaise.

Good to know

Tips

Mince the vegetables very small. Texture is what makes this taste like the original rather than an ordinary slaw.
Grated onion with its juice flavors the dressing evenly without harsh raw bites.
Let the slaw chill at least 2 hours; right after mixing it tastes sharper and the dressing looks thin.
Stir just before serving, as the dressing settles at the bottom of the bowl.

Make ahead

"Make the slaw up to 1 day ahead and refrigerate covered. Stir well before serving. For the crunchiest result, mince the vegetables and mix the dressing separately up to 1 day ahead, then combine 2–4 hours before serving."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days; it will become softer and more watery each day, so stir before serving. Do not freeze, as mayonnaise-based dressing separates and the cabbage turns limp. Serve straight from the fridge, not reheated. Do not leave at room temperature longer than 2 hours."

Substitutions

buttermilk → 1 tbsp lemon juice or white vinegar plus enough whole milk to make ¼ cup (60 ml), rested 5 minutes. Gives a similar tang, though the dressing will be slightly thinner.
green cabbage → Bagged coleslaw mix (about 600 g), chopped smaller. Chop the shreds into ⅛-inch pieces to match the classic texture.
full-fat mayonnaise → Miracle Whip. Adds extra sweetness and tang, so reduce the sugar to 4 tablespoons (50 g).
fresh lemon juice → Bottled lemon juice or additional white vinegar. Fresh lemon gives a brighter flavor; vinegar will taste sharper.