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 4th of July barbecues. Really easy and fast to put together, it is the perfect side dish for your main courses!
I discovered the original recipe on Raina Connor’s delightful blog, Connor’s Cooking. A few minor adaptations and I have a coleslaw that my entire family loves and asks for regularly all summer long!
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 the perfect accompaniment for any BBQ foods, fried or grilled chicken, pulled pork, and of course ribs.
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 hold a little of the dressing back and just before serving, drain off the watered down dressing and toss with the reserved portion. This makes sure you get the full flavors and less liquid.
Today’s Copycat KFC Coleslaw is just as satisfying as the original but much less expensive to make and a whole lot more delicious! Have a wonderful holiday next week!
Jane’s Tips and Hints:
If you are host the annual family reunion, church potlucks, or holiday dinners, using a food processor to do the bulk of the chopping can save you plenty of prep time. I use mine for all sorts of tasks, but the one that is by far my favorite is chopping onions. They are done in a flash without the tears I get when cutting them by hand.
This recipe is naturally gluten-free!
- 1 to 2 medium carrots, trimmed, chopped finely
- 1 medium head of green cabbage, preferably Napa cabbage, cored and chopped finely
- 1 large red bell pepper, seeded and finely chopped
- 1 large green onion, minced
- 1/2 small head of red cabbage, cored and chopped finely, optional
- 1/2 cup mayonnaise, light is fine, preferably Best Foods or Hellman’s brand
- 1/4 cup granulated sugar
- 1/4 cup low-fat buttermilk
- 2 tbsp milk
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp cider vinegar
- 1/2 tsp kosher or fine sea salt
- 1/4 tsp freshly ground black pepper
- Place the carrots, cabbage, bell pepper, onions, and red cabbage in a large bowl. Toss to combine.
- Combine all the dressing ingredients in a medium bowl, whisking well to blend. Pour dressing over the slaw and toss to coat well.
- Cover and refrigerate for at least 4 hours to overnight before serving to allow the cabbage to soak up the marinade. Use a slotted spoon when serving, leaving the excess dressing in the bowl.
- Yield: 8 to 10 servings
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