Copycat KFC Coleslaw

I didn’t set out to make KFC coleslaw. I just wanted a creamy, crisp, tangy slaw that would wake up my barbecue plate and not get pushed aside like an afterthought. But halfway through the first bite, I paused—because that was exactly what this tasted like.

That nostalgic, sweet-tangy crunch that somehow finds a way to steal the spotlight from fried chicken? It was right there, sitting in my bowl, and I hadn’t even meant to clone it.

The first time I made it, I was testing out sides for a Sunday family dinner. Fried chicken was the main event, but the coleslaw ended up being the recipe everyone asked for. It reminded us of road trips, drive-thru boxes, and summer picnics with checkered blankets. The texture was spot on—finely chopped cabbage and carrot, never soggy, never dry. And the dressing? Creamy, zippy, slightly sweet with just a hint of onion to round it out.

Now it’s a permanent player in my summer rotation. I’ve brought it to potlucks, served it with pulled pork sliders, and even packed it for beach lunches. Best of all, it comes together fast, with pantry staples and fresh produce. Just a few minutes of prep and a couple hours in the fridge—that’s all it takes for magic to happen.

Short Description

A creamy, tangy, and slightly sweet coleslaw just like the one from KFC—this homemade version delivers the same nostalgic flavor with fresh ingredients and a simple method.

Key Ingredients

• 4 cups finely chopped cabbage
• ½ medium carrot, very finely chopped
• 2 tablespoons minced onion
• ¼ cup mayonnaise
• 2 tablespoons buttermilk
• 2 tablespoons milk
• 4 teaspoons white vinegar
• 2 teaspoons freshly squeezed lemon juice
• 4 teaspoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Tools Needed

• Large mixing bowl
• Small whisking bowl
• Sharp knife or food processor
• Measuring spoons & cups
• Spatula or large spoon
• Plastic wrap or airtight container

Cooking Instructions

Step 1: Prepare the Vegetables
Finely chop the cabbage and carrot until they resemble tiny, rice-sized pieces. Mince the onion. Place all chopped vegetables into a large mixing bowl. For best texture, avoid shredding—aim for that signature fine chop.

Step 2: Make the Dressing
In a separate bowl, whisk together the mayonnaise, buttermilk, milk, vinegar, lemon juice, sugar, salt, and pepper. Whisk until smooth and creamy. The dressing should be tangy with a gentle sweetness and a silky texture.

Step 3: Mix & Chill
Pour the dressing over the chopped vegetables. Stir gently but thoroughly until everything is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours—overnight is even better. The slaw will soften slightly and the flavors will meld beautifully.

Step 4: Serve & Enjoy
Stir the coleslaw again before serving to redistribute any dressing that settled. Serve chilled, either as a side dish or a sandwich topping.

Why You’ll Love This Recipe

– Brings back that nostalgic fast-food flavor with fresh ingredients

– Quick prep with simple pantry staples

– Creamy, crunchy, and well-balanced

– Pairs perfectly with barbecue, burgers, and fried chicken

– Lighter and fresher than store-bought versions

Mistakes to Avoid & Solutions

Chopping too coarsely:
Large pieces make the texture feel off. Use a food processor or a sharp knife to achieve that fine chop.

Using low-fat mayo or skipping buttermilk:
These swaps will change the creaminess and balance. Stick to full-fat mayo and real buttermilk for authentic flavor.

Not chilling long enough:
The flavors need time to blend. Two hours minimum—overnight is ideal.

Over-mixing or pressing down the mix:
This can make the slaw watery. Gently fold the dressing in to keep the crunch intact.

Too much onion:
Stick to the measured 2 tablespoons. Any more, and it’ll overpower the rest.

Serving and Pairing Suggestions

– Serve it as a classic side with fried chicken, grilled meats, or ribs

– Spoon it onto pulled pork or barbecue sandwiches for extra flavor and crunch

– Use it as a taco topping, especially for fish or shrimp tacos

– Great in sliders or next to picnic favorites like baked beans and corn on the cob

– Serve family-style in a large chilled bowl or individually plated for summer gatherings

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days

Do not freeze—the dressing will separate and vegetables will lose texture

Stir before serving each time to refresh the consistency

If it seems watery, drain off excess liquid or add a spoonful of mayo to thicken it back up

FAQs

1. Can I make this coleslaw in advance?
Yes—it’s even better the next day. Make it the night before and refrigerate overnight for best results.

2. Can I use pre-shredded cabbage mix?
You can, but it won’t have the same texture. Finely chopping the cabbage and carrot gives you that classic KFC feel.

3. What can I substitute for buttermilk?
Mix 1 tablespoon lemon juice or vinegar with 2 tablespoons milk. Let it sit for 5 minutes to thicken slightly.

4. How do I keep my coleslaw from getting watery?
Don’t overdress and always chill before serving. Also, avoid pressing the veggies down during mixing.

5. Is this recipe gluten-free?
Yes—as long as your mayo and other ingredients are certified gluten-free. Always double-check labels.

Tips & Tricks

– Use a food processor for quick and uniform chopping

– Chill your dressing before mixing for an extra cold crunch

– Let it sit overnight—the flavor deepens and the texture softens slightly in the best way

– Don’t skip the sugar—it balances the vinegar and makes the slaw pop

– Make a double batch for parties—it disappears fast!

Recipe Variations

Apple Coleslaw:
Swap half the cabbage for finely chopped green apple. Reduce sugar to 2 teaspoons. Adds a crisp, fruity twist with tartness.

Spicy Slaw:
Add ½ teaspoon of cayenne or a dash of hot sauce to the dressing. Pairs well with grilled meats or tacos.

Greek Yogurt Slaw:
Replace mayo and buttermilk with ⅓ cup plain Greek yogurt and 1 tablespoon olive oil. It’s lighter and tangy, with a creamy bite.

Asian-Inspired Slaw:
Swap lemon juice for rice vinegar, add 1 teaspoon soy sauce, and sprinkle with sesame seeds before serving. Optional: a touch of grated ginger for zip.

Vegan Version:
Use vegan mayo and dairy-free milk with a splash of lemon juice. The flavor stays sharp and creamy.

Final Thoughts

This coleslaw might have started as a copycat, but it’s now a comfort food favorite that deserves its own spotlight. Every spoonful reminds me why homemade always wins—fresh crunch, balanced flavor, and that creamy zip that pulls everything together. It’s a simple recipe, but one with heart. I’ve made it for lazy summer lunches, busy weeknights, and special family dinners—and it never lets me down.

You don’t need fancy equipment or gourmet ingredients—just a few staples, a cutting board, and a bit of time. The real secret is in the chilling. Give it time to soak and settle, and you’ll be rewarded with a coleslaw that rivals any restaurant version. Try it once and you’ll want to keep a batch in the fridge all summer.