CopyCat KFC Coleslaw

This Copycat KFC Coleslaw is so delicious and so close to the real deal! It gets requested often around here. It’s super easy to make, too. This makes a pretty good size bowl, perfect for pot lucks or leftovers. If I make it up for us, to avoid waste, I serve it with fish and fries the first night, then we have Slaw Dogs the next day, and we finish it off as side dish with dinner the third evening. I also try to share a container with a friend and her husband the second day, because they both like the finely shredded slaw too.

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There are other recipes online that call for both buttermilk and regular milk. Since we don’t keep buttermilk in our fridge, I just stick with regular milk. You might have even seen the list where you can substitute regular milk for buttermilk, by adding lemon juice or vinegar to it. I figure since they were already in the recipe, why bother with buttermilk.

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Copycat KFC Coleslaw Dressing

Ingredients:

• 1 head cabbage, shredded (or substitute a 16 ounce bag coleslaw mix)
• 1 med carrot, shredded (Optional)
• 1/2 onion, shredded (Optional)
• 1/2 cup mayo
• 1/2 cup milk
• 3 tablespoons lemon juice (fresh or bottled)
• 1-1/2 tablespoons white vinegar
• 1/3 cup sugar (Hubby prefers it with 1/2 cup sugar)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

 

Directions:

Shred the cabbage, onion and carrot. I use my food processor with the blade in the bottom, because we like it shredded fine. Cut the cabbage into thin wedges, then into chunks before putting in the food processor. I usually skip the carrot, because I can’t get it shred fine enough to match the cabbage. Pour the cabbage into a medium bowl.

For the dressing: Mix everything together except for the cabbage, onion and carrot. I like to mix my dressing in a jar and shake it really good. Even if it’s not totally blended, it will still stir into the cabbage mix well.

My jar has measurements on the side, so I pour in the milk to the 4 oz mark, add  2 shakes of pepper and 5 shakes of salt. My sugar jar has a 1/2 cup measuring cup in it, so I add a full scoop of sugar. Then all I have to measure is the 1/2 cup of mayo and the tablespoons of lemon juice and vinegar. Super easy! 

Stir the dressing into the cabbage mix, making sure the cabbage is all coated. Refrigerate the slaw a couple of hours before serving. Stir before serving.

 

The Mighty Food Processor

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My food processor is a huge time-saver. It gets a lot of use and a lot of mileage. I am continually amazed at how versatile it is.

I can slice vegetables, like potatoes and zucchini. Shred potatoes, carrots and cabbage. Shred cheese. Grind meat. Make bread crumbs. Blend dips. Make pie crust. Make healthy cauliflower rice. And even turn leftovers into baby food! Plus a couple of my friends borrow it to shred bunches of cabbage for sauerkraut.

So, yes….it’s a pretty important appliance in my kitchen.

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Enjoy!

Robin