If you’ve ever picked up a bucket of fried chicken and found yourself sneaking extra helpings of that creamy, tangy coleslaw, you’re not alone. KFC’s coleslaw has a reputation for being one of the best side dishes around, with its sweet and slightly tart dressing coating finely chopped cabbage and carrots. The good news? You can recreate this classic at home with ingredients you probably already have in your kitchen. This copycat recipe delivers that same addictive taste without having to leave your house or wait in line at the drive-through.
The secret is in the fine chopping
The first thing you’ll notice about KFC’s coleslaw is the texture. Unlike other coleslaw recipes that feature long, stringy pieces of cabbage, this version has everything chopped super fine, almost like rice grains. This isn’t just for looks. When the vegetables are cut this small, they absorb the dressing better and create that signature creamy consistency. You can use a sharp knife and take your time, or speed things up with a food processor. If you go the food processor route, use the shredding attachment first, then give everything a quick chop with a knife to get the right size.
Some people grab a bag of pre-shredded coleslaw mix to save time, which works in a pinch. Just make sure it only contains green cabbage and carrots. Skip any mix that includes red cabbage or herbs, because authentic KFC coleslaw keeps it simple with just green cabbage, a small amount of carrot, and finely minced onion. The onion adds a subtle sharpness that balances the sweetness of the dressing. Grate or mince it as fine as you can so it distributes evenly throughout the slaw without overwhelming any single bite.
Sugar makes the dressing work
One ingredient that surprises people is the amount of sugar in the dressing. About a third of a cup goes into the mix, and it’s absolutely necessary. The sugar doesn’t make the coleslaw taste like dessert. Instead, it balances out the acidity from the lemon juice and vinegar, creating that sweet-tangy combination KFC is known for. Without it, the dressing would be too sharp and unpleasant. This is one recipe where you really don’t want to cut back on the sugar or substitute it with artificial sweeteners. The real stuff works best for authentic taste.
The base of the dressing combines mayonnaise with both regular milk and buttermilk. The buttermilk is key here because it adds that tangy, slightly sour note that regular milk can’t provide. If you can’t find buttermilk at the store, you can make your own by mixing a tablespoon of vinegar or lemon juice into a cup of whole milk and letting it sit for about ten minutes. The mixture will curdle slightly, and that’s exactly what you want. Once you whisk all the dressing ingredients together until smooth, you’ll have a thick, creamy mixture ready to coat your vegetables.
Overnight chilling makes all the difference
After you mix the vegetables with the dressing, it’s tempting to dig in right away. Don’t do it. The coleslaw needs time in the refrigerator for the magic to happen. At minimum, let it chill for at least six hours, but overnight is even better. During this time, the cabbage releases some of its moisture into the dressing, the sugar dissolves completely, and all those tangy, sweet notes blend together. If you can remember to give it a stir once or twice while it’s chilling, you’ll get the best results.
When you’re ready to serve, give the coleslaw a good stir because the dressing tends to settle at the bottom. You’ll notice it looks a bit soupy, and that’s completely normal. The real KFC version is the same way. Just use a slotted spoon to serve it, letting the excess dressing drain off. Some people prefer to strain off a little liquid if it seems too wet, but honestly, that extra dressing is part of what makes this coleslaw so good. It keeps everything moist and adds plenty of taste to every bite.
Use the right mayonnaise brand
Not all mayonnaise is created equal, and the brand you choose can affect how your coleslaw turns out. Most recipes specifically recommend Best Foods or Hellmann’s because they have a rich, creamy texture and a slightly tangy taste that works perfectly in this dressing. Store brands might be cheaper, but they often have a different consistency or a bland taste that won’t give you the same results. If you’re going through the effort to make this coleslaw from scratch, spending a little extra on quality mayo is worth it.
The combination of mayo with the buttermilk, milk, lemon juice, and vinegar creates a dressing that’s both creamy and tangy. Fresh lemon juice is another must. Bottled lemon juice doesn’t have the same bright, fresh taste, and it can sometimes have a slightly bitter or artificial note. Squeeze a real lemon for the two and a half tablespoons you need. White vinegar works best for the sharp acid note, though some people have success with apple cider vinegar. Either way, measure carefully because too much vinegar will overpower everything else.
Serving size and storage tips
This recipe makes a generous amount of coleslaw, typically enough for about ten to twelve servings when you’re using it as a side dish. That might sound like a lot, but trust me, it disappears fast. If you’re feeding a smaller group, you can easily cut the recipe in half. On the other hand, if you’re bringing it to a potluck or barbecue, consider doubling the batch. People always come back for seconds, and you don’t want to be the person who runs out of the good coleslaw.
Store any leftovers in an airtight container in the refrigerator. The coleslaw will keep for about three days, though it gets a bit more watery as it sits. The cabbage continues to release moisture, so you’ll see more liquid at the bottom of the container. Just give it a good stir before serving, or drain off some of the excess if you prefer. Don’t try to freeze this coleslaw. The mayonnaise-based dressing doesn’t freeze well and will separate when thawed, leaving you with a weird, watery mess and mushy cabbage. Make only as much as you’ll eat within a few days.
What to serve with your coleslaw
Obviously, this coleslaw pairs perfectly with fried chicken, whether you make it at home or pick up a bucket from your favorite spot. But it’s also amazing alongside pulled pork sandwiches, ribs, burgers, and hot dogs. The cool, creamy texture and tangy taste cut through rich, heavy meats and add a refreshing contrast. Some people even pile it right on top of their sandwiches for extra crunch and creaminess. It works great at summer barbecues, picnics, and potlucks because it holds up well and actually gets better as it sits.
Try serving it with cornbread, baked beans, mac and cheese, or potato salad for a classic comfort food spread. It’s also a great side for fish, whether grilled, fried, or baked. The light, crisp vegetables balance out heavier dishes without being boring or bland. And because it’s served cold, you can make it ahead of time and have one less thing to worry about when you’re getting dinner on the table. This coleslaw is versatile enough to fit into all kinds of meals, making it a recipe you’ll want to keep in your regular rotation.
Common mistakes to avoid
One of the biggest mistakes people make is not chopping the vegetables finely enough. If your cabbage pieces are too big, the coleslaw won’t have that authentic texture and the dressing won’t coat everything properly. Another common error is skipping the resting time. Yes, it’s hard to wait, but serving the coleslaw right after mixing means you’ll miss out on the fully developed taste. The flavors need time to marry together, and the cabbage needs time to soften slightly and absorb the dressing.
Some people try to reduce the sugar to make it “healthier,” but this throws off the whole balance of the dressing. The sugar isn’t there just for sweetness. It’s a crucial part of the taste profile that makes this coleslaw taste like KFC’s version. Also, don’t substitute Greek yogurt or sour cream for the mayonnaise thinking it’s a healthier swap. Those ingredients have different textures and tastes that won’t give you the right result. If you want authentic coleslaw, stick to the recipe as written, at least for your first batch. Once you know what it’s supposed to taste like, you can experiment if you want.
Making it even easier
If you’re short on time, there are a few shortcuts you can take without sacrificing too much quality. Using pre-shredded coleslaw mix from the grocery store saves you the hassle of chopping cabbage and carrots. Just make sure to give it a quick chop to get the pieces smaller, since most bags have larger shreds than what you need. You can also make the dressing up to five days ahead and keep it separate from the vegetables in the refrigerator. When you’re ready to serve, just mix everything together and let it chill for a few hours.
Another time-saver is using a box grater for your onion instead of mincing it with a knife. The small holes on a box grater will give you finely grated onion that distributes evenly without any big chunks. Just be prepared for watery eyes. If you’re making this for a party or large gathering, mix up a double or triple batch. The recipe scales up easily, and having plenty on hand means you won’t run out. Keep the coleslaw in a large bowl with a lid, and give it a good stir before putting it out for guests to help themselves.
Why this recipe works so well
What makes this copycat recipe so successful is the careful balance of ingredients. The dressing has just the right amount of sweetness from the sugar, tanginess from the buttermilk and lemon juice, and richness from the mayonnaise. The vegetables are chopped to the perfect size for maximum dressing absorption. And the overnight rest time allows everything to come together in a way that tastes almost identical to what you’d get at the restaurant. People who’ve tried this recipe often say they can’t tell the difference between the homemade version and the real thing.
The best part is how simple it is to make. There’s no cooking involved, no complicated techniques, and no hard-to-find ingredients. Everything comes together in one bowl with just a whisk and some patience while it chills. Even if you’re not an experienced cook, you can pull off this recipe successfully. And once you’ve made it a few times, you’ll have the measurements memorized and can whip it up without even looking at the recipe. It’s the kind of reliable side dish that makes you look like a kitchen superstar without requiring much effort.
Making your own KFC coleslaw at home is easier than you might think, and the results are definitely worth the small amount of effort involved. With finely chopped vegetables, a perfectly balanced creamy dressing, and enough patience to let it chill overnight, you’ll have a side dish that rivals the original. Whether you’re serving it with fried chicken, piling it on sandwiches, or bringing it to your next cookout, this coleslaw is guaranteed to be a hit. Give it a try and see for yourself why so many people consider it the best coleslaw recipe around.
KFC Coleslaw Copycat
Course: Side Dish10
servings15
minutes140
kcalThis creamy, tangy coleslaw tastes just like the famous KFC version with its sweet dressing and finely chopped vegetables.
Ingredients
8 cups finely chopped green cabbage (about 1 head)
1/4 cup shredded carrot
2 tablespoons finely minced onion
1/2 cup mayonnaise (Best Foods or Hellmann’s recommended)
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup buttermilk
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
Directions
- Prepare your vegetables by chopping the cabbage into very fine pieces, about the size of rice grains. You can use a food processor with a shredding attachment followed by hand chopping, or simply use a sharp knife. Shred the carrot using a box grater and mince the onion as finely as possible. The smaller you chop everything, the better the dressing will coat the vegetables and the more authentic the texture will be.
- In a large mixing bowl, combine the mayonnaise, sugar, whole milk, buttermilk, fresh lemon juice, white vinegar, salt, and black pepper. Whisk everything together vigorously until the mixture is completely smooth and the sugar has dissolved. The dressing should be creamy and well blended with no lumps remaining.
- Add the finely chopped cabbage, shredded carrot, and minced onion to the bowl with the dressing. Use a large spoon or spatula to mix everything together thoroughly, making sure every piece of vegetable is coated with the creamy dressing. Take your time with this step to ensure even distribution throughout the bowl.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 6 hours, though overnight is ideal for the best results. The coleslaw needs this time for the cabbage to soften slightly and for all the ingredients to meld together. If you can remember, give it a stir once or twice during the chilling time to redistribute the dressing.
- Before serving, give the coleslaw a thorough stir since the dressing will have settled to the bottom of the bowl. You’ll notice there’s quite a bit of liquid, which is normal and exactly like the restaurant version. Use a slotted spoon to serve portions, allowing excess dressing to drain off, or serve it as is if you prefer it extra creamy and wet.
Notes
- For the most authentic texture, chop the cabbage into rice-sized pieces rather than long shreds. This is the key to making it taste just like KFC’s version.
- Don’t skip the overnight chilling time. The coleslaw tastes significantly better after the ingredients have had time to blend together in the refrigerator.
- If you can’t find buttermilk, make your own by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of whole milk and letting it sit for 10 minutes.
- Always use fresh lemon juice rather than bottled for the best bright, tangy taste.
- This recipe makes a wet coleslaw with extra dressing at the bottom, just like the original. Serve with a slotted spoon if you prefer less liquid.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the dressing settles.
- Don’t freeze this coleslaw as the mayonnaise-based dressing will separate and the cabbage will become mushy when thawed.
Frequently asked questions
Q: Can I use red cabbage instead of green cabbage?
A: Authentic KFC coleslaw uses only green cabbage, so stick with that for the most accurate copycat recipe. Red cabbage has a different texture and a slightly peppery taste that will change the overall result. If you want to use red cabbage, save it for a different coleslaw recipe where it will work better.
Q: Why does my coleslaw look so watery?
A: This is completely normal and exactly how KFC’s coleslaw looks. The cabbage releases moisture as it sits, creating extra liquid at the bottom of the bowl. The restaurant version is the same way. Just stir well before serving and use a slotted spoon if you want less dressing on each portion.
Q: Can I reduce the sugar to make it healthier?
A: The sugar is essential for balancing the acidity in the dressing and creating that signature sweet-tangy taste. Reducing it will throw off the whole balance and won’t taste like KFC’s version. If you’re concerned about sugar, this might not be the right recipe for you, but making it at home is still better than eating fast food regularly.
Q: How long will this coleslaw keep in the refrigerator?
A: Store it in an airtight container in the fridge for up to 3 days. It will get more watery as time goes on because the cabbage continues releasing moisture, but it still tastes good. Just give it a good stir and drain off excess liquid if needed before serving leftovers.
