Copycat KFC Coleslaw
If you’re looking to make KFC’s Coleslaw recipe, you’ve come to the right place! There is no milk or buttermilk in this recipe. Find out what they really use in this classic summer side dish!
Pair this with some Cheddar Bay Biscuits and you’ll have it made.
Guys, I did a tremendous amount of research to bring you this recipe, and trust me. This is the closest replica that you’ll find for KFC’s famous coleslaw recipe.
The ingredient list is important, so try to stick to it.
The 3 key ingredients:
- Tarragon
- Miracle Whip
- Apple Cider Vinegar.
What you won’t find in KFC’s Coleslaw:
- Milk
- Buttermilk
So now that we’ve covered that, let’s go over some essential info that you need to know to have the most flavorful, crispiest coleslaw ever! Read on my friends.
KFC Coleslaw with Mayo vs. Miracle Whip
Miracle Whip is sweeter, spicier, and contains less oil content than mayonnaise.
It’s also what you need to use for this to taste like KFC’s signature Coleslaw recipe. Although you can substitute mayo, it won’t taste as close to the KFC version.
When to Mix Coleslaw
Some recipes advise you to make the coleslaw dressing separately and add it to the cabbage and carrots just before serving. This is not my recommendation.
In order to really achieve the signature KFC Coleslaw flavor and texture, the coleslaw should marinate for 24 hours prior to serving.
Will Coleslaw Get Soggy?
In a word? Yes. But you can prevent this!
Green cabbage contains 93% water which can separate when coleslaw is stored for longer periods of time.
Because this recipe is best if mixed and stored for 24 hours prior to serving, it’s recommended that you salt and drain your cabbage prior to making this recipe.
To do this, add one tablespoon of salt per head of shredded cabbage and let it sit in a colander for 1-2 hours.
After sitting, the cabbage will appear wilted, but will crisp back up once you squeeze out the excess moisture, which can be done with paper towels or a cheese cloth.
PRO TIP! This nifty cabbage shredder makes the shredding process easier and helps to ensure that your slices are all thin and evenly sliced!
How Long Will Coleslaw Last in the Fridge
Coleslaw should be stored in an airtight container in the fridge and is best if used within 3-5 days.
Chilled Coleslaw shouldn’t be kept at room temperature for longer than 2 hours.
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BEST Copycat KFC Coleslaw Recipe
Ingredients
- 6 ½ Tablespoons vegetable oil
- 1 ½ cups sugar
- ½ teaspoon celery salt
- 6 Teaspoons apple cider vinegar
- 1 teaspoon dried tarragon
- 2 ½ cups Miracle Whip
- 2 carrots, finely diced
- 2 heads green cabbage, finely shredded
Instructions
Salting and Draining Your Cabbage (Optional)
- If time allows, salt and drain the shredded cabbage prior to assembling to ensure your coleslaw is super crisp. To do this, add 1 To do this, add one tablespoon of salt per head of shredded cabbage and let it sit in a colander for 1-2 hours.
- After sitting, the cabbage will appear wilted, but will crisp back up once you squeeze out the excess moisture, which can be done with paper towels or a cheese cloth.
Assembling the Coleslaw
- Combine the oil, sugar, and celery salt until uniform in consistency.
- Stir in the vinegar and terragon until well-combined.
- Fold in the Miracle Whip.
- Add the carrots and cabbage and toss well to fully combine.
- Refrigerate for at least 12 hours prior to serving, although 24 hours is ideal.
I made the dressing and put it in the fridge. Then I shredded the cabbage, added the salt and let it sit in cheesecloth for approximately four hours. I squeezed out the excess water, put the cabbage along with the carrots in a bowl and mixed in the dressing. Then I let it sit in the fridge for 24 hours.
Gotcha!! The only thing I can think of is the brand of Olive Oil. I’ve used lower quality oil before for salad dressings and the same thing has happened. Now that you’ve mixed it all together and let it sit, is the consistency better? I’m thinking that the cabbage still had some moisture to help balance out the texture, maybe give it another toss? Let me know, you definitely followed everything perfectly!
I used olive oil & the dressing was very thick. I followed the directions to a “t”. Any suggestions?
I need more info I think! Did you mix it with the cabbage yet? Did you make it and refrigerate it? If so, for how long? I can help you but I just need to know the circumstance better.