KFC’s coleslaw is one of those iconic side dishes that people crave long after the meal is over. With its creamy, tangy-sweet dressing and finely chopped cabbage mix, it’s the perfect complement to fried chicken, grilled meats, or even sandwiches. If you’ve ever wished you could enjoy that same flavor at home, you’re in luck—this copycat KFC coleslaw recipe captures the texture, taste, and balance of the original down to the last bite.

What makes this coleslaw stand out is its finely shredded cabbage and carrots, paired with a unique dressing that’s both creamy and bright. The combination of mayonnaise, buttermilk, vinegar, and a hint of sugar gives it that trademark KFC tang. Making it at home allows you to control the ingredients and adjust it to your taste, whether that means making it less sweet, using light mayo, or adding extra crunch. It’s easy, budget-friendly, and comes together quickly, especially if you have a food processor or a sharp knife. Whether you’re hosting a barbecue, packing a picnic, or meal-prepping your lunches, this coleslaw is sure to be a hit.

Why You’ll Love This Recipe

Authentic Taste – It tastes just like the original from KFC, with the same creamy, tangy flavor and texture.
Quick and Easy – Comes together in 10–15 minutes with basic pantry ingredients.
Make-Ahead Friendly – Tastes even better after chilling, making it perfect for meal prep or parties.
Budget-Friendly – Uses simple, inexpensive ingredients that you likely already have at home.
Versatile – Pairs well with almost any main dish, from fried chicken to grilled fish.

Ingredients

Green cabbage
Carrots
Onion (white or yellow)
Mayonnaise
Buttermilk
Whole milk
White vinegar
Lemon juice
Granulated sugar
Salt
Black pepper

Variations

Lighter Version: Use low-fat mayo and reduced-fat buttermilk or Greek yogurt.
No Onion: Skip the onion if you prefer a milder flavor.
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.
Apple Twist: Add finely chopped green apple for a sweet and tart crunch.
Herbed: Stir in some fresh dill or parsley for a herby finish.

How to Make the Recipe

Step 1: Prep the Vegetables

Finely shred the cabbage and carrots using a food processor or box grater. Finely mince the onion. You want the texture to be very fine, just like KFC’s coleslaw.

Step 2: Make the Dressing

In a large mixing bowl, whisk together mayonnaise, buttermilk, milk, vinegar, lemon juice, sugar, salt, and black pepper until smooth and creamy.

Step 3: Combine

Add the chopped cabbage, carrots, and onion to the dressing. Mix well until all the vegetables are evenly coated.

Step 4: Chill

Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the coleslaw to reach its perfect texture.

Step 5: Serve

Stir again before serving, and adjust the seasoning if needed. Serve chilled.

Tips for Making the Recipe

Chill Time Is Crucial: Letting the coleslaw sit in the fridge overnight brings out the best flavor and texture.
Shred Finely: Use a food processor for the most authentic texture. Hand-chopped coleslaw can be too chunky.
Balance the Sweetness: Start with less sugar if you prefer a less sweet slaw, and adjust to taste.
Dry the Veggies: After shredding, pat the cabbage dry with a paper towel to avoid watering down the dressing.
Use Fresh Lemon Juice: For the best tangy flavor, always use fresh lemon juice instead of bottled.

How to Serve

Serve as a side with fried chicken, BBQ ribs, or grilled meats.
Add it to sandwiches, burgers, or pulled pork for added crunch.
Use as a topping for tacos or wraps.
Pack it in a lunchbox alongside cold sandwiches or wraps.
Serve at potlucks, cookouts, and picnics—it travels well and holds up in coolers.

Make Ahead and Storage

Storing Leftovers

Store coleslaw in an airtight container in the refrigerator for up to 4 days. Stir before serving as the dressing may separate slightly.

Freezing

Coleslaw made with mayonnaise doesn’t freeze well, as the texture breaks down when thawed. It’s best enjoyed fresh or refrigerated.

Reheating

Coleslaw should not be reheated. Serve it chilled for the best taste and texture.

FAQs

1. Can I use pre-shredded coleslaw mix?

Yes! Pre-shredded coleslaw mix saves time, but make sure to chop it finer for the KFC-style texture.

2. What kind of vinegar is best?

White distilled vinegar is closest to the KFC original, but you can also use apple cider vinegar for a slight variation.

3. Can I make this recipe dairy-free?

Yes, use dairy-free milk and skip the buttermilk or use a dairy-free yogurt with a splash of vinegar.

4. Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but always check labels to be sure.

5. How far in advance can I make it?

You can make it up to 2 days in advance. The flavor improves as it sits.

6. Can I reduce the sugar in the recipe?

Absolutely. Reduce the sugar to your taste or replace it with a natural sweetener like honey or maple syrup.

7. Can I make this spicier?

Add a pinch of cayenne, hot sauce, or even a spoonful of horseradish for a spicy twist.

8. What’s the best way to shred the cabbage?

Use a food processor with a shredding attachment or a sharp knife. Aim for a fine texture.

9. Can I use red cabbage?

Red cabbage will work but will change the color and slightly alter the flavor. A mix of red and green can be used for a colorful variation.

10. Does the onion overpower the dish?

Finely minced onion adds depth without overpowering. If you’re sensitive to raw onion, soak it in cold water for 10 minutes first.

Conclusion

This copycat KFC Coleslaw recipe brings all the tangy, creamy, and crunchy goodness of the original right to your kitchen. It’s easy to make, budget-friendly, and ideal for almost any meal. Whether you’re serving it as a side at a summer barbecue or piling it onto a pulled pork sandwich, this coleslaw delivers bold, familiar flavor with every bite. Once you try it, you’ll never need the drive-thru version again—this homemade version will quickly become your go-to slaw recipe.