Creamy, crunchy, tangy, and a little sweet — this copycat KFC coleslaw tastes just like the original! Made with simple, real ingredients!
Copycat KFC Coleslaw Recipe
This is my favorite coleslaw recipe!
It’s creamy, crunchy, tangy, and a little sweet. Instead of using shredded cabbage, the recipe calls for the cabbage to be chopped fine in a food processor.
It also has a secret ingredient that I haven’t seen in other recipes but I’m convinced it gives it a little something extra!
This traditional summer side dish is great with grilled and roasted meats, and sandwiches. Or if you are like me, you might like it on some of your sandwiches!
Our family is originally from West Virginia. Coleslaw is an important food in our state because it is essential to a couple of other foods: barbecue sandwiches and hot dogs.
Yes, we eat our slaw on barbecue sandwiches and on hotdogs.
That may sound weird to some of you, but I can’t imagine those two sandwiches without coleslaw. Growing up in WV, a hotdog with “everything” included a big spoonful of coleslaw on top of hotdog chili.
However, this coleslaw recipe is just great as a side dish or side salad. Just writing this is making me crave some right now. It never gets old.
I know this, because, I’ve been using this recipe for about 20 years. I love it as a crisp fresh side to many types of meals.
Coleslaw is traditionally served as a side dish, and it complements so many things. It is great with pretty much anything you cook on the grill or roast in the oven.
One thing I love about this version is that it keeps really well. You can keep it in the refrigerator for several days and it will continue to taste great.
Also, because the cabbage is chopped fine, it allows for a perfect cabbage to dressing ratio. You get all the taste without having too much dressing.
What is KFC Coleslaw Made of?
Perhaps what makes KFC coleslaw so special is its simplicity. There are three vegetable ingredients: cabbage, carrots, and onions. Then of course there is the signature dressing that brings it all together.
We’ve kept our recipe true to the original, using those same three veggies. While you could use a cole slaw mix to save time, those bag mixes often include extras, such as red cabbage. If you want to keep it authentic, you’ll want to start with fresh veggies so you know for sure you’ve got the right ones.
Homemade Coleslaw Ingredients
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- Green cabbage — Finely shredded
- Onion — minced
- Carrots — grated (optional)
- Sugar — or low carb substitute
- Red wine vinegar
- Fresh lemon juice
- Grated horseradish
- Celery seed
Kitchen Tools Used
How to Make KFC Coleslaw
First, we chopped our cabbage into big chunks so it would fit into a food processor. Use the food processor to finely chop the cabbage. You may need to do this in batches.
Add chopped cabbage to a large mixing bowl with grated carrots and diced onions.
KFC Coleslaw Dressing Recipe:
Combine the sugar (or sugar substitute), salt, pepper, horseradish, onion, celery seed, cream, mayonnaise, vinegar, and lemon juice in a small bowl. Whisk until well blended and smooth.
Pour on the dressing and toss to coat.
Cover and refrigerate for at least two hours before serving.
Is KFC Coleslaw Keto Friendly?
This recipe as written has 9 grams net carbs per serving. Since it is made with added sugar, it wouldn’t truly be keto friendly.
The good news is that you can easily adjust this cole slaw recipe so that it fits into a keto lifestyle! Simple swap the sugar with a low carb sweetener and you’ll end up with 3 grams net carbs per serving.
More of our favorite KFC Copycat Recipes:
Copycat KFC Coleslaw Recipe (Printable Copy)
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KFC Coleslaw Copycat Recipe
- Food processor
- Large bowl
- Small bowl
- mixing spoon
- 8 cups cabbage finely chopped/shredded
- 2 Tablespoons onion minced
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 carrot grated
- 1/2 cup mayonaise
- 1/4 cup cream
- 2 1/2 Tablespoon red wine vinegar
- 2 1/2 Tablespoon lemon juice fresh
- 1 Tablespoon horseradish grated
- 1/2 teaspoon celery seed
- Combine the sugar or sugar substitute, salt, pepper, horseradish, onion, celery seed, cream, mayonnaise, vinegar, and lemon juice in a small bowl. Whisk until well blended and smooth.
- Chop cabbage fine. This can be done in the food processor.
- Put chunks of cabbage in the bowl of the food processor and pulse until the cabbage is chopped fine. You will need to do this in batches.
- Add chopped cabbage to the large bowl with diced onions and grated carrots.
- Stir in the dressing.
- Cover and refrigerate for at least two hours before serving.
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