I can’t be the only one who simply loves KFC coleslaw! If you love a good coleslaw and want to make it your own, this coleslaw recipe is just for you. This creamy slaw is cool and balanced, perfect for savory meals. If you’re searching for fried chicken sides or copycat recipes that bring cabbage to life, you won’t want to miss this recipe! This cabbage salad is easy to make and put together, even if you’re a newbie in the kitchen!
It’s made with finely chopped cabbage and carrots, tossed in a sweet and tangy dressing. This iconic slaw is known for its ultra-smooth texture and lightly crisp bite. It’s not only simple, but it’s extremely nostalgic and instantly refreshing.
What sets this creamy cabbage slaw apart is its balance of a variety of flavors. The dressing is silky and slightly sweet with a bit of tang to cut through any comfort foods, barbecue foods, or fried chicken you’re thinking of making. This cabbage slaw is perfect for piling onto plates or serving it straight from the bowl.
This cool, creamy, and endlessly crowd-pleasing coleslaw recipe is one you’ll want to save and store for later, time and time again. This slaw proves that sometimes even the simplest sides are the ones that everyone remembers and keeps coming back for, over and over.
Why You’ll Love This Recipe
Simple ingredients: This recipe uses a variety of simple ingredients that can be pulled together within minutes. This is a no-fuss recipe, which is perfect for those who are new to cooking in the kitchen.
Staples: You can find most of the ingredients in this recipe in your refrigerator or pantry! It’s that simple.
Versatile: Add, remove, and mix different ingredients with your creamy slaw to make it your own.
Game-day: This is a recipe you’ll want to save and store for an upcoming game day. Or, anytime you’re planning to cook fried chicken!
Ingredient Notes & Substitutions
This slaw can be made to your liking. Feel free to get a bit creative with the ingredients to make it truly your own.
Flavoring: You could add spices to change the flavor profile to a Mexican style, you could add a bit of cayenne to give it a kick like the Southerners do, or you could add bits of apple for a totally unique flavor.
Sugar: We added sugar to this recipe as it’s similar to KFC’s original coleslaw. If you’re cutting carbs or prefer a more savory coleslaw, you can reduce or eliminate the sugar from this recipe altogether. You can also use alternative sugars, such as Allulose, for zero-glucose impact.
Onions: If you’re not a fan of fresh cold onions, you may want to skip adding them into this mix. You can always add a bit of onion powder, instead.
Lemon juice: We recommend squeezing lemon juice from a fresh lemon. However, if you don’t have any fresh lemons available, you can always use a lemon juice!
Tips for Success
Gather all of the ingredients you’re planning to use in advance before you begin putting them together. This will streamline the process and expedite the time it takes to bring this creamy slaw together.
Storage & Reheating
One reason I love making big batches of this coleslaw is that you can do so in advance and also by making extra for the rest of the week. If you want to store your leftovers, you can do so in an airtight container in the fridge for 3-4 days. Keep in mind that using fresh ingredients requires proper storage and cannot be stored too long or they will spoil. Using an airtight container is best for this recipe if you’re determined to preserve its original form.
It’s not always ideal to freeze this recipe–only because the cabbage may come out soggy upon thawing. However, if you do choose to freeze this slaw, you can do so in freezer-friendly containers for up to 2 months.
Since there is no reheating necessary with this creamy cabbage slaw, you can simply remove your leftovers from the refrigerator or freezer and place them on your counter until they are thawed completely, but still chilled. Then, you’re ready to serve it!
Serving Suggestions
Obviously, when making a creamy cabbage slaw, you’ll want to make sides or main courses to go with it! If you’re really in the mood for a copycat recipe, consider making your own American buttermilk fried chicken to resemble KFC’s chicken and coleslaw! You can also try skillet fried chicken if you want to attempt to make the chicken for your dish on the stove!
Notes
You can make this creamy cabbage slaw ahead of time. In fact, it’s best to make it a few hours in advance so that the flavors have time to meld together. You can also make it a day in advance if you prefer. To store, simply transfer the coleslaw to an airtight container and refrigerate until ready to serve.
KFC Coleslaw
Ingredients
- 8 cups Cabbage Green cabbage with a hint of Red for color, minced very fine
- 1/4 cup Carrot shredded and minced
- 2 Tbsp Onion grated (grating ensures the flavor is even without onion chunks)
The Velvet Dressing:
- 1/2 cup Mayonnaise full-fat provides the best emulsion
- 1/3 cup Granulated Sugar
- 1/4 cup Whole Milk
- 1/4 cup Buttermilk adds the signature “KFC” tang and creaminess
- 1 1/2 Tbsp White Vinegar
- 1 Tbsp Apple Cider Vinegar adds a fruity complexity to the acidity
- 1 Tbsp Lemon Juice
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 tsp Celery Salt the “secret” herb note
Instructions
- For the authentic texture, do not just shred the cabbage. Use a food processor to pulse the cabbage and carrots until they are roughly the size of rice grains. This increased surface area allows the dressing to coat every piece.
- Grate the onion into a large bowl. This releases the juices, which will mix directly into the dressing rather than leaving sharp, crunchy bits of raw onion.
- In a separate medium bowl, whisk the sugar, milk, buttermilk, and both vinegars until the sugar is completely dissolved. Slowly whisk in the mayonnaise and lemon juice until the mixture is glossy and smooth.
- Stir in the salt, pepper, and celery salt. Taste the dressing; it should be quite sweet and tangy at this stage, as the cabbage will eventually dilute it slightly.
- Pour the dressing over the minced cabbage and carrots. Toss thoroughly with a large rubber spatula until every grain of vegetable is submerged.
- Cover the bowl tightly and refrigerate for at least 4 hours, though overnight is best. This is not just for chilling; the acids in the dressing actually “cook” the cabbage slightly, softening the crunch into that specific tender texture.
- Before serving, give the slaw a vigorous stir. The dressing will have thinned slightly as the cabbage released its moisture, creating the classic “soupy” consistency.
