This Copycat KFC Coleslaw recipe is almost identical to the side from your favorite chicken restaurant. Great with barbecue, fried chicken and more!
Prep Time 5 minutesminutes
Chill Time: 2 hourshours
Total Time 2 hourshours5 minutesminutes
Servings 6servings
Ingredients
16ouncescoleslaw mix
1shallotgrated
⅓cupsugarwhite granulated
½cupmayonnaise
¼cupbuttermilk
¼cupwhole milk
2tablespoonsfresh lemon juice
1 ½tablespoonswhite vinegar
½teaspoonsalt
½teaspoonground black pepper
Instructions
Pulse the coleslaw mix two or three times in a food processor (or chop by hand with a large, sharp knife) to create a fine texture. Transfer the chopped cabbage to a medium-sized mixing bowl.
Peel the shallot and grate it into the cabbage mixture.
In a separate small bowl, whisk together the sugar, mayonnaise, buttermilk, whole milk, lemon juice, and vinegar.
Pour the dressing mixture over the chopped coleslaw mix. Stir well to combine.
Add the salt and pepper, then stir the mix again. Taste and adjust the seasonings if necessary.
Cover and refrigerate the coleslaw until ready to serve.
When ready to serve, give the coleslaw another good stir. If there seems to be excess dressing, drain it off before serving.
Notes
To make the recipe entirely from scratch, finely chop a small head of green cabbage and grate three large carrots to take the place of the coleslaw mix.
For the best flavor, allow at least two hours of chill time, covered, in the refrigerator. Be sure to serve it chilled as well.
Keeps in the refrigerator for up to 5 days well sealed in an airtight container. Not suitable for freezing.