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Copycat KFC™ Coleslaw

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by: Tablespoon Kitchens
Updated Nov 14, 2019
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Having fried chicken for dinner? Need a dish to take to a picnic party? Hosting a cookout? Or are you just craving your favorite fast food side dish but don’t feel like leaving the house? Whatever your conundrum, this copycat of the KFC® southern-style coleslaw is a cinch to prepare and tastes just like the original.

Copycat KFC™ Coleslaw

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1/2 small head cabbage, cored and cut into 8 pieces (2 lb)
  • 1 small carrot, cut into 4 pieces
  • 1 tablespoon finely chopped onion
  • 2/3 cup mayonnaise
  • 1/3 cup sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • Dash paprika

Instructions

  • Step 
    1
    In 7- to 10-cup food processor, add cabbage; cover, and pulse in short increments until finely chopped. Transfer cabbage to large bowl.
  • Step 
    2
    Add carrot to food processor; pulse in short increments until finely chopped. In fine mesh sieve, rinse carrots under cold water until water is clear. Drain carrots thoroughly; add to bowl with cabbage. Stir in onion.
  • Step 
    3
    In small bowl, mix remaining ingredients to make dressing. Add to cabbage mixture in bowl; mix well.
  • Step 
    4
    Cover and refrigerate at least 1 hour before serving.

Nutrition

230 Calories
18g Total Fat
1g Protein
16g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: About 1/2 Cup
Calories
230
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
370mg
15%
Potassium
140mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
6%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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