• KFC Cole Slaw

    Free (Christian) world Map-kfc-coleslaw-sm.jpg Recreate the flavor of KFC's famous coleslaw in your own kitchen with this authentic recipe that is so close, your family will swear you stopped by KFC on your way home!

    You'll Need:
    8 cups Cabbage -- chop very fine
    1/4 c. Carrots -- shred fine (about 1 large)
    1 Tbs finely Minced Onion

    1/2 c. Mayo
    1/3 c. sugar
    1/4 c. milk
    2 1/2 Tbs Lemon Juice
    1 1/2 Tbs Vinegar (white)
    1/2 tsp salt
    1/4 tsp pepper

    The key to giving this amazing coleslaw recipe authentic KFC flavor and texture is by finely chopping the cabbage and carrot into the correct size pieces! You want them to be very small, about double the size of a grain of rice, to be exact.

    In a large bowl combine the finely chopped carrot, cabbage and minced onion, mixing it well. In a medium bowl combine the remaining ingredients and beat with a hand mixer or whisk until smooth. Pour the dressing over the top of the shredded cabbage/carrot mixture and stir well to combine.

    Cover tightly and refrigerate overnight for best flavor prior to serving. (This really should be refrigerated for at least 4 hours before serving!!)

    Free (Christian) world Map-b101-kfc-coleslaw.jpg


    Shredded Cabbage Tip:

    If you don't feel like chopping the cabbage by hand you can quarter it (or cut it into 8th's depending on the size!) and put it in the blender a quarter of the time, add water halfway and pulse on and off until finely chopped, drain the water and you have instant finely chopped cabbage with very little effort.

    Other Copycat KFC recipes you might like:





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    Comments 9 Comments
    1. debshep77's Avatar
      debshep77 -
      This sounds wonderful. Can't wait to try it! Thanks
    1. Deborah_D's Avatar
      Deborah_D -
      I gotta try this one! I really love KFC cole slaw!! Thank You
    1. Acorns-2-Oaks's Avatar
      Acorns-2-Oaks -
      If anyone has a recipe for the slaw at Black's BBQ or R.O's BBQ in Gastonia, NC please pm me with it. I moved away over 40 years ago and enjoyed it every time I went to visit family. But, all of my family has died there so I have no excuse to have there slaw. It isn't like Carolina sauce style. This one is a cross between coleslaw and BBQ sauce. The meat has no sauce on it until the slaw is added.
    1. Acorns-2-Oaks's Avatar
      Acorns-2-Oaks -
      I have been looking for this KFC slaw, too. and this is perfect. Thank you!
    1. FreebieQueen's Avatar
      FreebieQueen -
      Quote Originally Posted by Acorns-2-Oaks View Post
      If anyone has a recipe for the slaw at Black's BBQ or R.O's BBQ in Gastonia, NC please pm me with it. I moved away over 40 years ago and enjoyed it every time I went to visit family. But, all of my family has died there so I have no excuse to have there slaw. It isn't like Carolina sauce style. This one is a cross between coleslaw and BBQ sauce. The meat has no sauce on it until the slaw is added.
      Try this one:

      Piedmont-Style Coleslaw Bob Garner

      1 med head cabbage
      1/2 cup apple cider vinegar
      1/2 cup sugar
      2/3 cup ketchup
      2 tsp salt
      2 tsp black pepper
      2 tsp Texas Pete hot sauce

      Recipe By: Bob Garner

      Notes: From the book" North Carolina Barbecue-Flavored By Time" by Bob Garner.
      John F. Blair-ISBN 0-89587-152-1

      Remove outer leaves and core from cabbage. Cut head in half and grate coarsely so that cabbage bits are about the size of BB's. In a sm mixing bowl, combine other ingredients and mix until well blended. Pour mixture over cabbage, and stir until well blended. Chill for one hour before serving.
    1. sheliprosperi's Avatar
      sheliprosperi -
      So excited to try this! Love their cole slaw!
    1. Chelsea10's Avatar
      Chelsea10 -
      This looks so good! Here we only have the green coleslaw, so I am looking forward to trying this one!
    1. topeairs's Avatar
      topeairs -
      Do you use a specific brand of mayo? Hellmans, Blue Plate, Kraft?
    1. GoneFishin's Avatar
      GoneFishin -
      I've been using this recipe for years, and always get compliments on it, but my own personal preference is to omit the onion. It can be overpowering, especially if you make the slaw ahead of time, so that it can chill for a few hours before you serve it.


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