The Unforgettable KFC Coleslaw: A Taste of Home

There are certain flavors that transport you instantly, that evoke a cascade of memories tied to comfort and joy. For me, KFC coleslaw is one of those culinary touchstones. I can vividly recall those childhood car trips, the anticipation building as the familiar red and white bucket appeared, promising crispy chicken and that perfectly sweet, tangy coleslaw. It was the quintessential sidekick, the cool, creamy counterpoint that elevated every bite of savory chicken and the occasional barbecue sauce dabbed onto my plate. Even now, years later, the aroma of shredded cabbage and that distinct dressing conjures up a feeling of pure, unadulterated nostalgia.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 13 hours 15 minutes (includes marinating)
• Servings: 8-10
• Yield: Approximately 8 1/8 cups
• Dietary Type: Vegetarian

Ingredients

This recipe aims to replicate that iconic KFC coleslaw, a balance of creamy, sweet, and tangy that’s surprisingly straightforward to achieve at home.

• 8 1/8 cups finely shredded cabbage (about 2 medium heads)
• 1/3 cup finely shredded carrot
• 1 teaspoon onion, chopped fine
• 3/4 cup buttermilk
• 1/2 cup mayonnaise
• 1/8 cup milk (whole milk is recommended for richness)
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup granulated sugar (see notes for sweetener substitution)

Ingredient Notes:
The cabbage should be as finely shredded as possible; using a food processor with a shredding disc is highly recommended for achieving that signature texture. Similarly, the carrot should be finely shredded.

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Food processor (optional, but highly recommended for shredding)
• Measuring cups and spoons
• Spatula or large spoon for mixing

Instructions

The magic of this coleslaw lies not just in the dressing, but in the time it spends marrying its flavors. Don’t rush this marination period – it’s crucial for achieving that signature taste.

1. Begin by preparing your vegetables. Shred the cabbage fine using the fine disc of your food processor’s shredder attachment. If you don’t have a food processor, use a sharp knife and a cutting board to finely slice the cabbage. Shred the carrot the same way, ensuring it’s also finely shredded.
2. In a large mixing bowl, combine the shredded cabbage, shredded carrot, and the finely chopped onion.
3. In a separate medium mixing bowl, prepare the dressing. Combine the buttermilk, mayonnaise, milk, and lemon juice. Whisk these ingredients together vigorously until they are smooth and well combined.
4. To the dressing mixture, add the salt and pepper. Stir to incorporate.
5. Next, add the sugar to the sauce. Stir until the sugar is completely dissolved and well mixed into the dressing.
6. Now, pour the prepared dressing over the cabbage and carrot mixture in the large bowl.
7. Using a spatula or a large spoon, mix everything together thoroughly. Ensure that all the vegetables are evenly coated with the dressing.
8. Once thoroughly combined, cover the bowl tightly with plastic wrap or a lid.
9. Allow the mixture to marinate in the refrigerator for a minimum of 13 hours. This extended marinating time is what allows the flavors to meld and the cabbage to soften beautifully, creating that classic creamy texture.

Chef’s Tip: While the recipe calls for 13 hours of marinating, if you find yourself pressed for time, an overnight rest (at least 8 hours) will still yield excellent results. However, the full 13 hours truly allows the dressing to penetrate the vegetables, enhancing both flavor and texture.

Expert Tips & Tricks

• The Cabbage Cut is Key: I cannot stress enough the importance of fine shredding. Thick shreds of cabbage will give you a crunchier slaw, which isn’t the KFC style. Think almost confetti-like. If you’re hand-shredding, take your time.
• Don’t Skimp on the Marinating Time: This is where the magic happens. The acids in the dressing and the natural enzymes in the vegetables work together to create that signature tender-yet-crisp texture. Don’t be tempted to serve it straight away!
• Sweetener Substitution: For those looking to reduce sugar or use an alternative, I have personally found that using Splenda sweetener in place of sugar works exceptionally well, yielding a similar sweetness without the same caloric impact. Adjust the amount of sweetener to your personal preference.
• Mayonnaise Matters: Use a good quality, full-fat mayonnaise. It forms the creamy base of the dressing and contributes significantly to the final flavor and texture. Avoid reduced-fat versions, as they can make the dressing thinner.
• Fresh Lemon Juice is Non-Negotiable: Bottled lemon juice simply won’t deliver the bright, zesty flavor that fresh juice provides. It’s a small ingredient, but it makes a big difference.

Serving & Storage Suggestions

This coleslaw is best served chilled. It’s the perfect accompaniment to fried chicken, barbecue ribs, pulled pork sandwiches, or even a simple grilled burger. For an attractive presentation, serve it in a nice bowl or individual ramekins.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The texture may soften slightly over time, but the flavor will remain delicious. Avoid leaving the coleslaw at room temperature for extended periods, as the mayonnaise-based dressing can spoil.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	122 kcal
Calories from Fat	60 kcal
Total Fat	5.3 g	7%
Saturated Fat	1 g	5%
Cholesterol	5.3 mg	2%
Sodium	292.4 mg	13%
Total Carbohydrate	18.1 g	7%
Dietary Fiber	1.9 g	7%
Sugars	13 g	26%
Protein	2 g	4%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is designed to be a faithful homage to the KFC classic, a few minor tweaks can be made:

• Creamier Dressing: For an even richer dressing, you can increase the mayonnaise slightly and decrease the milk by the same amount.
• Tangier Kick: Add a teaspoon of apple cider vinegar along with the lemon juice for an extra layer of tang.
• Herbal Notes: While not traditional, a sprinkle of fresh chopped parsley can add a lovely pop of color and a hint of freshness.

FAQs

Q: Can I make this coleslaw ahead of time?
A: Yes, in fact, it’s highly recommended! The flavors meld beautifully and the vegetables soften best when allowed to marinate for at least 13 hours in the refrigerator.

Q: What kind of mayonnaise should I use?
A: A full-fat, good quality mayonnaise is best for achieving the classic creamy texture and rich flavor of KFC coleslaw.

Q: Can I use a different sweetener instead of sugar?
A: Absolutely! As noted in the tips, Splenda works very well. You can also experiment with other granulated sugar substitutes, adjusting the amount to your taste.

Q: My coleslaw seems a bit too liquidy. What did I do wrong?
A: Ensure you’ve used enough mayonnaise and milk, and that your vegetables were well-drained if you washed them before shredding. Also, the marinating time should help thicken the dressing as it incorporates into the vegetables.

Q: How long will the coleslaw last in the refrigerator?
A: Properly stored in an airtight container, the coleslaw should remain fresh and delicious for 3 to 4 days.

Final Thoughts

There’s a simple elegance in a well-made coleslaw that perfectly complements so many dishes. This KFC-style recipe offers that familiar, comforting taste that’s both satisfying and incredibly easy to recreate at home. Whether you’re planning a backyard barbecue, a potluck, or just craving that iconic side, I encourage you to give this recipe a try. It’s a testament to how a few humble ingredients, combined with a little patience, can produce something truly special. Share your creations and let me know how it stacks up against your own delicious memories!