Copycat KFC Coleslaw salad

Some evenings get hectic fast, and dinner ends up coming together at the very last minute. On one of those nights, I found myself craving that familiar creamy-crunchy coleslaw you get alongside a bucket of fried chicken, but without the drive or the extra expense. That’s when I decided to recreate it at home, and this homemade KFC-style coleslaw was born.

This version delivers that nostalgic flavor using simple pantry staples and just a little patience. The balance of creamy, sweet, and tangy is what makes it so addictive. One quick reminder: don’t skip the vinegar. That slight zing is what gives this slaw its signature bite and keeps it from tasting flat.

It’s quick to throw together, easy to chill ahead of time, and works just as well for a busy weeknight as it does for potlucks, BBQs, and family dinners.

Ready to make a classic side dish right in your own kitchen? Let’s get started.

What Is KFC-Style Coleslaw?

This KFC-inspired coleslaw is a homemade take on the well-known fast-food favorite. It features very finely chopped cabbage and carrots tossed in a creamy dressing with just enough vinegar to keep things bright. The result is a smooth yet slightly crunchy texture with a sweet-and-tangy flavor that makes it a timeless side dish.

Ingredientes

• 4 cups finely chopped green cabbage (about ½ medium head)
• ¼ cup finely grated carrot (about 1 medium carrot)
• ¼ cup very finely minced yellow onion
• ½ cup mayonnaise (regular or light)
• 2 tablespoons apple cider vinegar (white vinegar works too)
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon lemon juice (optional, but adds freshness)

Kitchen Tools You’ll Need

• Recipiente grande para mezclar
• Sharp knife or food processor
• Box grater
• Cucharas medidoras
• Whisk or fork
• Airtight container for chilling

How to Make KFC-Style Coleslaw

Primer paso

Finely chop the cabbage, grate the carrot, and mince the onion. Add everything to a large bowl.

Paso 2

In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, pepper, and lemon juice until smooth.

Paso 3

Pour the dressing over the vegetables.

Step 4

Mix well until all the cabbage is evenly coated.

Step 5

Cover and refrigerate for at least 1 hour so the flavors can blend and the texture softens slightly.

Step 6

Stir again before serving and adjust seasoning if needed.

Helpful Tips

• Finely chopped cabbage is the key to that classic fast-food texture
• Letting the slaw chill longer, even overnight, deepens the flavor
• Adjust sugar and vinegar to suit your taste
• For extra crunch, add a small amount of finely diced celery or green pepper
• Use good-quality mayonnaise for the smoothest dressing

Storing Leftovers

Keep any leftovers in a sealed container in the refrigerator for up to 3 days. For best texture, enjoy it within the first 24 hours. Stir before serving if the dressing settles.

What to Serve It With

This creamy coleslaw pairs perfectly with Morton’s Steakhouse Chicken Christopher Recipe, burgers, ribs, pulled pork, or classic comfort foods like mashed potatoes and roasted vegetables. It’s also a great addition to summer cookouts and picnics.

PREGUNTAS FRECUENTES

Can I use a bagged coleslaw mix?

Yes, it’s a great shortcut, though finely chopping fresh cabbage gives the best texture.

Is this a vinegar-based coleslaw?

Yes, the vinegar is essential for that bright, tangy flavor balanced by the creamy dressing.

Can I make this ahead of time?

Absolutely. It tastes even better after chilling for at least an hour.

How do I get that classic KFC-style texture?

Chopping the cabbage very finely or briefly pulsing it in a food processor helps create that smooth, creamy consistency.

Can I adjust the sweetness?

Of course. Simply add more or less sugar to suit your preference.

Final Thoughts

This homemade KFC-style coleslaw proves you don’t need a drive-thru to enjoy a classic favorite. It’s easy, comforting, and versatile enough for everyday meals or special gatherings. Once you try it, you may never order coleslaw out again.