Copycat KFC Coleslaw Recipe

While my father likely holds some record similar to “Most KFC Eaten By A Middle Aged Man Who Hasn’t Had A Heart Attack Yet”, I can’t even remember the last time I ate there. I’m almost sure it was during a series of late-night bad decisions in college.

I was never a fan of their chicken, but that coleslaw, I could eat my weight in it. I’m picky when it comes to coleslaws and KFC’s recipe is king. It’s the perfect amount of tangy, sweet, and creamy. I wanted to recreate that cabbage magic in my own kitchen.

After a little research, I discovered that the real secret ingredient to the KFC coleslaw is tarragon vinegar. Lucky me, Janette and I recently planted some tarragon and I hadn’t had a chance to use any yet, so I made my own vinegar. If you don’t want to make it yourself, you can also purchase tarragon vinegar.

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If you enjoyed this copycat recipe, you’ll probably also like our Subway sweet onion sauce and everyone’s favorite – a homemade Crunchwrap Supreme.

Copycat KFC Coleslaw Recipe

Make Kentucky Fried Chicken’s famous coleslaw at home with this copycat recipe.

• Author: Jessica Pinney
• Prep Time: 24 hours
• Total Time: 24 hours
• Yield: 8 1x
• Category: Side Dish
• Cuisine: American

Print Recipe

★★★★★ 5 from 1 review

Ingredients

3/4 Head  Sliced Green Cabbage
1/4 Head Sliced Red Cabbage
1–2 Grated Carrots
1/2 Cup Sugar
1 1/4 Cup Miracle Whip
1/3 Cup Chopped White Onion
3 1/4 Tablespoons Vegetable Oil
2 1/2 Tablespoons Tarragon Vinegar (*see instructions below recipe for how to make your own)
1/4 Teaspoon Celery Salt

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Instructions

Mix oil, sugar, onions, and tarragon vinegar together in a small bowl. Add Miracle Whip and fold in.

Place shredded cabbage & grated carrots in a large bowl. Pour the Miracle Whip mixture over them. Gently mix together.

Marinate for at least 24 hours. Keep refrigerated.

Notes

*Tarragon vinegar: Take 1.5 cups of white vinegar and bring to a gentle boil. Turn off and let cool for one minute. Pour vinegar into a jar that has 4 sprigs of fresh tarragon. Put a lid on it and store in a dark, cool place for two weeks.

Nutrition

• Calories: 224