KFC Style Coleslaw
8
servings10
minutes0
minutes41
kcal9
grams2
grams3
grams1
gramKFC may be a chicken restaurant, but all my life, my favorite dish there is their coleslaw. It’s sweet, savory, tangy and creamy – and I just love the finely chopped cabbage. It’s been a long time since I’ve had any KFC, much less the coleslaw, but in this recipe, I attempt to recreate it from memory.
This recipe is easily doubled if you want to serve a large group. Alternatively, make it as listed and use the other half of the cabbage head for some home made sauerkraut (recipe coming this autumn).
Ingredients
4 cups finely chopped cabbage (1/2 head)
1 TB minced white onion (optional)
2 TB finely diced carrot (optional)
1/2 cup heavy whipping cream (120 mL)
1 TB white wine vinegar
1 TB lemon juice
3 TB allulose or other sweetener (see note)
1/2 tsp salt
fresh ground black pepper to taste
1/4 tsp celery seed
1/4 tsp horseradish (optional)
Directions
- Core and finely chop 1/2 head of cabbage. This can be done very rapidly in a food processor, though I recommend you do it at least two batches. Don’t over process, as you don’t want to create mush.
- Transfer the cabbage to a medium sized mixing bowl and then add the onion and carrot. Instead of finely diced carrot, you could use grated carrot, but this is more likely to lend an orange tint to your slaw. Set this bowl aside.
- In another medium mixing bowl whisk the heavy whipping cream until it starts to get foamy, roughly 15 seconds. Add the vinegar and lemon juice and whisk vigorously for another 15-30 seconds or until the dressing starts to thicken up.
- Add the allulose, salt, a few grinds of black pepper, celery seed and horseradish (if you want a little more “tang”) and whisk together.
- Pour the dressing over the cabbage and mix (ideally with a rubber spatula).
- You can serve immediately, but I recommend refrigerating for at least 2 hours. This gives the onion a chance to mellow, the other flavors to marry up, and the dressing to thicken.
Recipe Video
Notes
- Macros are base on a serving size of 1/2 cup
- The onion and carrots can be left out if you really want to simplify this recipe
- If using a sweeter sweetener, such as BochaSweet, you may want to dial back the amount to 2TB
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LOL I EMPHATICALLY agree with KFC having the best cole slaw!!
Will be off to the grocery tomorrow morning to do some coleslaw ingredient shopping.
Thank you for what you do.
Very much appreciated
I made this today and it was excellent. My husband also thought it was great. Next time I might add extra horseradish because I LOVE horseradish but it was wonderful made according to the recipe. People should try it!
Yesterday I commented that I made this and that it was really good. I had let it sit in the refrigerator for 2 hours before eating but we had it again today and now that it sat overnight it is really, really good! From now on I think I will make it the day before I plan to eat it!
The taste of this slaw is a very good copy of the KFC version. I don’t have time for chopping, so I used a shredded coleslaw mix and let it sit 4 hours before eating. It’s nice to have a non mayonnaise based version. This recipe is now my go to coleslaw recipe. Thanks for all the great recipes!
Annoying substitution question here! Can I use Lakanto instead of allulose?
Lakanto is an erythritol/monkfruit blend. It will change the flavor a bit, likely being a bit sweeter and imparting the “cooling effect” that many people experience from erythritol.
I really loved this and have already used it twice. I can’t imagine leaving out the horseradish–it’s that extra little something that makes this recipe a step above, along with the fact that the ingredients are so much better than any store-bought slaw dressing. Thanks, Steve!
Excellent!
This recipe is great! Thank you. I’ve made it three times and it’s always perfect. Love your recipes.
A big thank you from Australia – this tastes just like KFC coleslaw – a very clever Keto recipe – one of our favourites!
It is really good!!
Excellent recipe. It’s hard to believe this is healthy. I just sat down with the bowl and a fork, and I made a meal just off that.
Made this tonight…it was awesome! I tasted it first but now I’m letting it sit. I also used coleslaw mix but one bag was the perfect amount. I used rice vinegar because I didn’t have white wine vinegar but I can’t imagine the taste is that different. I didn’t have enough allulose so I used the recommended 2TB of Bochasweet. Thanks for much for this!!!
Thank you!! (: I’ve been looking for the right coleslaw recipe and this is it, so relieved. I bought coleslaw, used ac vinegar, 3 drops of sucralose, 1/2 tsp. of the celery seed and yellow mustard. I love it and sure my family will too. Soon I will try to make the mayo.
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Great recipe but it was too dry for me so I doubled the cream part. Also cut vinegar in half. I only had apple cider.
This is an absolute winner! My son hates coleslaw because of the “eggy-mayo” flavor, and because most are bitter. I made this tonight, and my son polished off two big servings and said he really liked this version. He asked me if there was mayo in it, and was in shock when I told him it was made with heavy cream instead. My husband adores KFC coleslaw, and after 2 years on low carb had really missed it – he was in paradise with each bite! Along with your brined wings, it was almost like having KFC food, so yummy!
Hubby demanded, son seconded, that these two dishes be put on our meal rotation and soon.
Thank you, Steve!!! Thank you, thank you!
I made this today using the erythritol/monk fruit sweetener since I don’t have any other options at the moment. I think I might increase the horseradish a bit because I would like it a little more tangy. I have to say, this is excellent. I almost thought it was KFC, but richer. I will be making this again. I am a big one for using weights as opposed to volume measures for solids, so I did a bit of searching and the 4 cups of cabbage is about 360 grams, the two tablespoons of carrot I assumed at about 30 grams and the 1 tablespoon of onion at 15. It may be a little off, but it worked well enough, and looks good.
I made this again, but I was in a lazy mood so I used a premade coleslaw mix from the store. It was larger pieces than I wanted, so I ran it through the food processor to make them smaller. Other than increasing the other ingredients a bit since it was a pound (454 grams) of coleslaw mix, I left the recipe alone. It turned out just as good. This is definitely a keeper for me. It goes so well as a side dish.
Used my homemade avocado mayo and like the thickness and taste better than the whipping cream. Great recipe!