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This recipe for KFC COLESLAW, by , is from SO ... WHAT'S ON YOUR PLATE?, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pamela Ford/KFC Copycat


Finely diced Cabbage
2 tablespoon grated Carrots
1 tablespoon minced Onion
1/2 cup Mayonnaise
1/4 cup Buttermilk
1 1/2 tablespoons white Vinegar
2 1/2 tablespoons Lemon Juice
1/3 cup granulated Sugar
1/2 teaspoon Salt
1/8 teaspoon ground black Pepper

Place cabbage, carrots, and onions in a large bowl and stir to combine. Some of the shredded carrots may clump together. They will finish separating when mixing with the dressing.

In a separate bowl, combine remaining ingredients and stir until smooth and creamy.

Pour dressing over the cabbage and mix until all of the cabbage has been coated with dressing.

Place coleslaw into a covered dish and place it into the refrigerator. It can be eaten immediately, but the flavor is greatly improved with at least 4 hours of refrigeration.


1 medium head of cabbage or 1/2 of a large head of cabbage will make 8 cups of diced cabbage.

Thinly sliced cabbage or coleslaw can be substituted for finely diced cabbage. The texture will not be the same as KFC.

Do not add more dressing than the recipe calls for.

Do not add any additional milk, you won’t need it. The coleslaw will make its own liquid.

Fresh lemon juice will provide the best flavor.

Regular milk can be substituted for the buttermilk for less tang.

This can be eaten immediately but is best after it chilling in the refrigerator for at least 4 hours.

A bag of premade coleslaw mix can be substituted, the flavors will be the same, but the texture will be off.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
About an hour, not counting chilling time.
Personal Notes:
Personal Notes:
IMO, KFC Coleslaw has the best taste of all the coleslaw recipes I've tried.




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