Copycat KFC Cole Slaw: A Culinary Blast from the Past

There’s something undeniably nostalgic about the creamy, tangy sweetness of KFC’s cole slaw. As a kid, a trip to KFC wasn’t complete without a little paper boat of this crunchy delight. It was the perfect counterpoint to the fried chicken, a cool and refreshing bite that cut through the richness. Even now, decades later, that specific flavor profile triggers a flood of happy memories. I always wondered what made it taste so darn good, so, I finally decided to crack the code and create a version that would transport me right back to those childhood moments.

Recipe Overview

• Prep Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8-12
• Dietary Type: Vegetarian

Ingredients

• 6 cups cabbage, shredded
• 1 cup carrot, shredded fine
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup milk
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 teaspoon celery seed
• 3 drops hot pepper sauce
• 3 tablespoons instant minced onion

Equipment Needed

• Large bowl
• Small bowl
• Whisk
• Measuring cups and spoons
• Food processor or grater (optional, for shredding cabbage and carrots)

Instructions

1. In a large bowl, combine the shredded cabbage, finely shredded carrots, sugar, salt, and pepper.
2. Pour the milk over the cabbage mixture. Cover the bowl and chill in the refrigerator for 30 minutes. This allows the cabbage to soften slightly and the flavors to meld.
3. While the cabbage mixture is chilling, prepare the dressing. In a smaller bowl, whisk together the mayonnaise, buttermilk, celery seed, hot pepper sauce, and instant minced onion. Ensure the mixture is smooth and well combined.
4. After the cabbage mixture has chilled for 30 minutes, pour the mayonnaise dressing over the cabbage mixture.
5. Stir gently but thoroughly to ensure that all of the cabbage and carrots are evenly coated with the dressing.
6. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least one hour, or preferably longer (up to several hours), to allow the flavors to fully develop. The longer it sits, the better it tastes!
7. Stir before serving.

Expert Tips & Tricks

• Shredding the cabbage: For the best texture, use a food processor with a shredding blade, or a mandoline. If you don’t have either of those, a box grater works well too. Ensure the cabbage is shredded thinly and evenly. Pre-shredded coleslaw mix from the grocery store can be used for convenience, but the texture will be slightly different.
• Finely Shredding Carrots: Matching the texture of the carrots to the cabbage is key. A fine shred is best; use the finest setting on your box grater or a food processor.
• Adjusting the Sweetness: The amount of sugar can be adjusted to your liking. If you prefer a less sweet cole slaw, start with 2 tablespoons of sugar and add more to taste.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 1/2 teaspoons of white vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes to curdle slightly before using.
• Hot Pepper Sauce: The hot pepper sauce adds a subtle kick that balances the sweetness. Use your favorite brand of hot sauce, or omit it altogether if you prefer a milder flavor.
• Instant Minced Onion: Rehydrated minced onion is preferred here because it has a distinct flavor and texture. Don’t substitute onion powder. You can use fresh minced onion if you rinse it well and soak it in cold water for 10 minutes to mellow its flavor. Drain well before adding it to the dressing.
• Make-Ahead Tip: This cole slaw is best made at least a few hours in advance to allow the flavors to meld. You can even make it a day ahead of time.

Serving & Storage Suggestions

Serve this cole slaw chilled as a side dish with fried chicken, barbecued ribs, pulled pork sandwiches, or grilled fish. It’s also a great addition to picnics and potlucks.

To store leftovers, transfer the cole slaw to an airtight container and refrigerate. It will keep for up to 3-4 days. The cole slaw may become slightly watery as it sits, so you may want to drain off any excess liquid before serving. It is not recommended to freeze cole slaw, as the texture will change significantly. Do not leave the cole slaw at room temperature for longer than 2 hours, as it can spoil.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	181.6 kcal	N/A
Calories from Fat	95 g	53%
Total Fat	10.6 g	16%
Saturated Fat	1.9 g	9%
Cholesterol	10.4 mg	3%
Sodium	402.8 mg	16%
Total Carbohydrate	20.9 g	6%
Dietary Fiber	2 g	7%
Sugars	12 g	47%
Protein	2.3 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Cole Slaw: Substitute the milk and buttermilk with unsweetened almond milk or soy milk, and use a vegan mayonnaise alternative.
• Tangier Cole Slaw: Add a tablespoon or two of apple cider vinegar to the dressing for a more pronounced tang.
• Spicy Cole Slaw: Increase the amount of hot pepper sauce, or add a pinch of cayenne pepper to the dressing.
• Sweet Cole Slaw: Increase the amount of sugar to your liking. You can also add a tablespoon of honey or maple syrup for a different flavor profile.
• Add-Ins: Get creative with additional ingredients. Consider adding diced pineapple, chopped pecans, or dried cranberries for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why is my cole slaw watery?
A: Cabbage releases water as it sits. To prevent this, make sure to drain any excess water from the shredded cabbage before mixing it with the dressing. Also, avoid adding too much liquid to the dressing.

Q: Can I use pre-shredded cabbage?
A: Yes, you can use pre-shredded coleslaw mix for convenience. However, the texture will be slightly different than using freshly shredded cabbage.

Q: How long does cole slaw last in the refrigerator?
A: Cole slaw will last for up to 3-4 days in the refrigerator when stored in an airtight container.

Q: Can I freeze cole slaw?
A: Freezing cole slaw is not recommended, as the texture will change significantly and it will become watery.

Q: Can I make this cole slaw without buttermilk?
A: Yes, you can substitute buttermilk by adding 1 1/2 teaspoons of white vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes to curdle slightly before using.

Final Thoughts

This copycat KFC cole slaw recipe is a trip down memory lane and a testament to the enduring appeal of simple, well-executed flavors. I encourage you to try this recipe and share your feedback. Whether you’re serving it alongside crispy fried chicken, piling it onto a juicy pulled pork sandwich, or simply enjoying it as a refreshing side, this cole slaw is sure to be a crowd-pleaser. Don’t be afraid to experiment with variations to find your perfect blend of flavors, and most importantly, enjoy the process of recreating a classic!