Why don't you make your own? Here I googled it for you.
It only takes 15 mins and a few basic ingredients stop being pathetic.
KFC's green coleslaw is a classic, creamy, tangy side dish known for its finely shredded cabbage, sweet and sour dressing, and refreshing crunch. This copycat recipe replicates the restaurant version using simple ingredients and a chilling step to meld the flavors.
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 10–16
Temperature: Refrigerated
Ingredients:
Green cabbage: 4 cups (approximately 1 medium head) finely chopped or shredded
Carrots: ¼ cup (about 1 medium carrot) finely shredded
Yellow onion: 2 tablespoons finely minced
Mayonnaise: ½ cup (120 ml)
Granulated sugar: ⅓ cup (75 g)
Whole milk: ¼ cup (60 ml)
Buttermilk: ¼ cup (60 ml)
Lemon juice: 2½ tablespoons (37 ml)
White vinegar: 1½ tablespoons (22 ml)
Salt: ½ teaspoon (3 g)
Black pepper: ¼ teaspoon (1 g)
Equipment needed:
Large mixing bowl
Whisk or fork
Sharp knife or food processor with shredding attachment
Measuring cups and spoons
Airtight container or lid for refrigeration
Instructions:
Prepare the vegetables: Finely chop the green cabbage into rice-sized pieces, shred the carrots, and mince the yellow onion.
Make the dressing: In a large bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper until smooth and well combined.
Combine ingredients: Add the chopped cabbage, shredded carrots, and minced onion to the bowl with the dressing. Stir well to ensure all vegetables are thoroughly coated.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the cabbage to soften slightly.
Serve: Stir the coleslaw well before serving. The dressing may be runnier after chilling, which is normal.
Safety Notes: Ensure all produce is washed before use. Keep the coleslaw refrigerated at or below 40°F (4°C) when not serving. Do not leave at room temperature for more than 2 hours.
Substitutions:
Buttermilk: Substitute with ¼ cup milk mixed with ½ teaspoon lemon juice or white vinegar, let sit for 10 minutes.
Mayonnaise: Use vegan mayonnaise for a vegan version.
White vinegar: Tarragon vinegar can be used for a more authentic taste, though it is optional.
Cabbage: Pre-shredded coleslaw mix can be used, but it may result in a slightly different texture.
Storage: Store in an airtight container in the refrigerator for up to 4–5 days.
The flavor improves after 4 hours of chilling and is best consumed within 24 hours of preparation.
Pro Tips:
For the most authentic texture, shred the cabbage finely—ideally to the size of rice grains.
Chilling the coleslaw for at least 4 hours, or overnight, is crucial to reduce the raw cabbage taste and allow the dressing to penetrate.
Stir the coleslaw before serving, as the dressing may separate or become runnier after refrigeration.
This post was edited by addone on Nov 4 2025 12:42am
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