Origin of KFC Coleslaw

Coleslaw has been a staple in American cuisine for centuries, but KFC’s version became iconic for its finely chopped texture and perfectly balanced dressing. This homemade version replicates that classic creamy flavor with simple, fresh ingredients.

What I Love About This Recipe

This coleslaw is incredibly easy to make, requires only a handful of ingredients, and tastes just like the real thing! The sweet and tangy dressing perfectly coats the crunchy cabbage, making it an irresistible side dish for fried or grilled meals.

Also Read : Meatless Grain Bowl

Copycat KFC Coleslaw

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

167

kcal

Ingredients

• 4 cups green cabbage, finely chopped

• ½ cup carrots, shredded

• ¼ cup onion, finely minced

• ½ cup mayonnaise

• ¼ cup buttermilk

• ¼ cup milk

• 2 tbsp white vinegar

• 2 tbsp lemon juice

• ⅓ cup granulated sugar

• ½ tsp salt

• ½ tsp black pepper

Directions

• Prepare the vegetables: Finely chop cabbage, carrots, and onion, or use a food processor for a more authentic texture.
• Make the dressing: In a large bowl, whisk together mayonnaise, buttermilk, milk, vinegar, lemon juice, sugar, salt, and black pepper until smooth.
• Combine: Add the chopped cabbage, carrots, and onion to the dressing. Mix well to evenly coat.
• Chill: Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors blend.
• Serve: Stir before serving and enjoy as a side dish to your favorite meal.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• For a finer texture: Use a food processor to achieve KFC’s signature small cabbage pieces.

The Secret to Crispy Cabbage

The salting step at the beginning of this procedure is what gives this slaw its irresistibly crispy texture. By salting the cabbage and letting it drain, you draw out excess moisture, which makes any slaw recipe much better.

A Mayo-Free Picnic Staple

Plus, this is a completely mayo-free slaw. This means it can safely sit out on a hot picnic table during a barbecue and not endanger any of your guests. You can save the mayonnaise for your potato salad!

Also Read : Deewali special Gulab Jamun Recipe

Carolina Red Slaw

Recipe by RecipesVilla

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Calories

76

kcal

Ingredients

• 2 pounds finely chopped green cabbage

• 2 teaspoons kosher salt

• 3/4 cup ketchup

• 1/2 cup finely diced red bell peppers

• 1/4 cup apple cider vinegar

• 3 tablespoons white sugar

• 1 teaspoon smoked paprika

• 1/2 teaspoon freshly ground black pepper

• 1/8 teaspoon cayenne pepper

• 1 tablespoon sambal chili sauce, or to taste

• 1 tablespoon Sriracha hot sauce, or to taste

• 2 tablespoons sliced green onions, or as needed (optional)

Directions

• Salt the Cabbage: Add the finely chopped green cabbage to a large bowl and sprinkle the salt over it. Mix it well and let it sit for 30 minutes. If using fine salt, use half the amount.
• Drain: Transfer the cabbage to a strainer, and set it aside to drain for 10 minutes.
• Mix the Dressing: Add the ketchup, red bell pepper, cider vinegar, sugar, smoked paprika, black pepper, cayenne pepper, sambal chili sauce, and Sriracha to a bowl. Stir until the dressing is well combined.
• Press and Combine: Use a spatula or your hand to press down on the cabbage in the strainer; this will press out the excess water. Discard the liquid (it is fine if the cabbage is still slightly damp). Add the cabbage to the bowl of dressing and mix well.
• Chill and Serve: Cover the slaw and refrigerate for 6 to 24 hours, preferably at least overnight, tossing occasionally. Taste before serving, adjust the salt and pepper, or add more hot sauce if needed. Sprinkle with the sliced green onions.

Notes

• Chopping Technique: Chopping by hand with a good sharp knife will give the best result. You can chop the cabbage by pulsing on and off with a food processor, but it will tear the cabbage.
• Ingredient Substitutions: You can substitute roasted red peppers for the red bell pepper, or use any hot sauce combination you prefer in the dressing.

The East Asian-Inspired Dressing

The absolute key to this salad is the sweet and savory dressing that provides a distinct East Asian influence. It utilizes a rich base of olive oil and toasted sesame oil mixed with the bright acidity of rice wine vinegar.

To build out the flavor profile, ginger paste, garlic paste, and low-sodium soy sauce are whisked in. A touch of chili paste adds a subtle background heat, while white sugar balances the acidity. This slaw is highly versatile, meaning you can easily add other shredded vegetables like carrots or bell peppers to make it your own.

Also Read : Deewali special Gulab Jamun Recipe

Red Cabbage Slaw

Recipe by RecipesVilla

Servings

4

servings

Prep time

20

minutes

Cooking timeminutes

Calories

197

kcal

Ingredients

• The Dressing:

• 3 tablespoons olive oil

• 2 teaspoons toasted sesame oil

• 1/4 cup rice wine vinegar

• 3 tablespoons white sugar

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon ginger paste

• 2 teaspoons garlic paste

• 1/2 teaspoon salt

• 1/4 teaspoon chili paste

• 1 teaspoon sesame seeds

• The Salad:

• 1/2 red cabbage, thinly sliced

• 1 English cucumber, sliced

• 2 green onions, sliced

• 1 small bunch cilantro, chopped

Directions

• Mix the Dressing: Add the olive oil, toasted sesame oil, rice vinegar, sugar, soy sauce, ginger paste, garlic paste, salt, chili paste, and sesame seeds to a jar with a tight-fitting lid.
• Whisk and Store: Whisk the ingredients together, then cover the jar tightly. Store the dressing in the refrigerator until you are ready to use it.
• Prep the Vegetables: Place the thinly sliced red cabbage, sliced cucumber, sliced green onions, and chopped cilantro into a large serving bowl. Toss to combine.
• Dress and Serve: Drizzle the dressing over the vegetables by the teaspoon. Toss the salad well and taste it before adding more dressing to ensure it is perfectly coated to your liking.

Notes

• Customization: You can easily add other shredded vegetables to this base, such as carrots, bell peppers, or snap peas.
• Make Ahead: For the best flavor, make the dressing a few hours ahead of time to let the garlic, ginger, and sesame flavors meld together before dressing the slaw.