This Copycat KFC Coleslaw is one of the most popular recipes on the blog and I couldn’t resist making it again just in time for all of your summer barbecues. Really easy and fast to put together, it is the perfect side dish for your summer entertaining!
I found a version of the original recipe online many years ago, made a few adaptations and I have a coleslaw that my entire family loves and asks for regularly all summer long!
Component vegetables for the coleslaw before stirring them together.
While I can’t eat at Kentucky Fried Chicken shops anymore (they aren’t gluten-free) now at least I can make my own safe version of their famous coleslaw. It is a great accompaniment for any BBQ foods, fried chicken, pulled pork, and of course ribs.
Beautiful Napa cabbage is my favorite for slaw
Look for Napa cabbage when making this slaw. It is elongated, milder, and helps make the dressing shine in this recipe. It is long, not round and pale green to white in color. If you can’t find it, you can use a round green cabbage instead.
There are a lot of vegetables to chop for this salad, and you can easily do it by hand with a sharp chef’s knife, but if you have a food processor this will take much less time. You can use the shredder attachment and then switch to the S blade if you want, or do some rough chopping with a sharp knife and then use the S blade to mince the pieces.
Mixed vegetables ready for the dressing
When cutting a round object, like carrots or onions, always cut in half and then place each half flat-side down so you have a stable surface to work with. You will be much less likely to cut yourself if you take this step first.
The dressing is a beautiful combination of creamy, tart, and sweet that when paired with the crunchy raw vegetables makes the perfect side dish. I could happily nosh on a bowl of this slaw all on its own.
When you dress the cabbage, it gives off a lot of its natural moisture, diluting the dressing. I like to start with half the dressing and just before serving, drain off the watered down dressing and toss the slaw with the reserved portion. This makes sure you get the full flavors and less liquid.
I was only able to find a small Napa cabbage this week so this batch has more of the other vegetables and less of the light green cabbage. Also, the Napa cabbage will wilt a lot and the others don’t so you may wind up with something that looks close to mine. Feel free to add more cabbage if you prefer. This is very delicious and a perfect side dish all summer long!
Today’s Copycat KFC Coleslaw is satisfying, less expensive to make, and more freshly delicious! Have a wonderful Memorial Day holiday weekend and a summer full of fun cook-outs!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Copycat KFC Coleslaw:
- Coleslaw: cabbage, carrots, red bell peppers, red onion, red cabbage
- Dressing: mayonnaise, sugar, buttermilk, milk, fresh lemon juice,
- Cider vinegar, kosher salt, ground black pepper
PRO Tip:
When cutting a round object, like carrots or onions, always cut in half and then place each half flat-side down so you have a stable surface to work with. You will be much less likely to cut yourself if you take this step first.
How to make Copycat KFC Coleslaw:
- Prep all the vegetables and place them in a large bowl. Toss to evenly combine.
- Combine all the dressing ingredients in a bowl, whisking well. Pour half the dressing over the slaw and toss well to coat.
- Cover the bowl and refrigerate for at least 4 hours and up to overnight to blend the flavors. This allows the cabbage to release its liquid and soak up the dressing. Refrigerate the remaining dressing, covered, as well.
- To serve, drain off the excess watered down liquid from the bowl and pour the remaining dressing onto the slaw. Toss to evenly coat the vegetables and serve.
PRO Tip:
To keep dishes cool on hot summer days, place the bowl with the food into a larger bowl half full of ice and water. Nestle the salad bowl down into the icy water. This will help keep foods at a safe temperature much longer!
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Gluten-Free Tips:
As written, this recipe is naturally gluten-free! Be sure you use apple cider vinegar and avoid malt vinegar which is not gluten-free!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Copycat KFC Coleslaw (Gluten Free)
This Copycat KFC Coleslaw is one of the most popular recipes on the blog and I couldn't resist making it again just in time for all of your summer barbecues. Really easy and fast to put together, it is the perfect side dish for your summer entertaining!
Ingredients
Coleslaw
- 1 large head of Napa cabbage, cored and chopped finely
- 3 to 4 large carrots, chopped finely
- 2 to 3 large red bell peppers, finely chopped
- 1/2 red onion, minced
- 1/4 to 1/2 small head of red cabbage, cored and chopped finely
Dressing
- 1 cup (227g) mayonnaise, light variety is fine
- 1/3 cup (66g) granulated sugar
- 1/2 cup (113g) low-fat buttermilk
- 1/4 cup (57g) milk
- 6 tbsp (84g) freshly squeezed lemon juice
- 2 tbsp cider vinegar
- 1 tsp kosher or fine sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Place the chopped cabbage, carrots, bell peppers, onions, and red cabbage in a large bowl. Toss to evenly distribute the ingredients.
- Combine all the dressing ingredients in a medium bowl, whisking well to blend. Pour half of the dressing over the slaw and toss to coat well.
- Cover the large bowl and refrigerate the slaw for at least 4 hours and up to overnight to allow the cabbage time to release its liquid and soak up the dressing. Refrigerate the remaining dressing, covered, as well.
- When ready to serve, drain off excess watered down liquid and pour remaining dressing onto the slaw. Toss to evenly coat the vegetables and serve.
Recipe found at www.theheritagecook.com
Notes
Be sure you use apple cider vinegar and avoid malt vinegar which is not safe for anyone avoiding gluten!
If you want to reduce the amount of veggies you have to chop, check your local grocer’s salad bar and produce section. They may have pre-prepped ingredients you can use in this recipe, such as a bag of coleslaw mix can take the place of the Napa and red cabbages.
I like to microwave my cut carrots with a little water in the bowl for about 1 minute to slightly soften them. This makes them easier to eat in the salad!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 346mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in June 2018. The article was updated in 2024.
