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KFC Coleslaw Copycat

Baked beans or coleslaw?

My kids choose baked beans – they always choose beans. I love this about their palates! Plus, sugar. Bacon. It makes sense, I guess. They’re so predictable at times. Wink.

But for me, it’s never a tough choice – it’s always coleslaw. That said, some are better than others. In fact, some are really, really good…and others are anything but. I love trying slaw at various restaurants, especially since Mark doesn’t like coleslaw. Or so he says. He always forks it over. Pun intended.

My CSA boxes have included 1-2 heads of cabbage each WEEK and I’ve been actively seeking any and all cabbage recipes (help?).

Coleslaw was one of the recipes I made with my CSA cabbage and Pinterest pointed me in the direction of this KFC copycat recipe. And it’s a definite winner!

The 4th of July is quickly approaching (which means my birthday is too!) and so backyard barbecues and cookouts are in full swing. A barbecue staple will forever be slaw and given that you can make it advance and only improve the flavor – total winner and gem of a recipe for summer entertaining or get-togethers!

KFC Coleslaw Copycat
Serves: 10 servings (approx ½ cup each)
  • 8 cups shredded cabbage*
  • 1 carrot (1/3 cup), shredded or matchstick
  • 2 Tbsp grated onions
  • ⅓ cup sugar
  • ½ tsp salt
  • ⅛ tsp white pepper
  • ¼ cup whole milk
  • ½ cup low-fat mayonnaise
  • ¼ cup low-fat buttermilk
  • 2 Tbsp white vinegar
  • 3 Tbsp freshly squeezed lemon juice
  1. In a large bowl, combine the cabbage, carrot, onion.
  2. In a separate, medium bowl, whisk together the sugar and all remaining ingredients until incorporated and smooth.
  3. Pour the wet ingredients over the cabbage mixture and refrigerate for 4-8 hours before serving.
Recipe from Dinner Then Dessert

*use a shredding disk on a food processor or buy shredded. Alternately, finely chop/shred with a knife.
Nutrition Information
Serving size: ½ cup Calories: 88 Fat: 4.3 Carbohydrates: 12.2 Sugar: 7.5 Sodium: 263 Fiber: 1.6 Protein: 0.5 Cholesterol: 5
Be well,

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