I love this coleslaw because it tastes exactly like the one I used to get in the little paper cup at KFC—creamy, slightly sweet, with just enough tang to cut through heavier dishes. The texture is just right: finely chopped cabbage with a touch of carrot for color and crunch. It’s a make-ahead dream too—better after a few hours in the fridge when all the flavors come together. I pair it with everything from fried chicken to fish tacos, and it never fails to elevate the meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 cups finely diced cabbage 1/4 cup shredded carrot 1 tablespoon finely grated onion 1/3 cup granulated sugar 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup buttermilk, well-shaken 1 1/2 tablespoons white vinegar 2 tablespoons fresh lemon juice Salt and black pepper, to taste
Directions
In a large mixing bowl, I start by combining the grated onion and sugar, letting the sugar dissolve slightly.
I stir in the mayonnaise, buttermilk, and whole milk to form a creamy base.
I add the white vinegar and fresh lemon juice and mix until smooth and well blended.
I season the dressing with salt and black pepper to taste.
Then I toss in the finely diced cabbage, making sure it’s evenly coated with the dressing.
I gently fold in the shredded carrot to finish.
I cover and chill the coleslaw in the refrigerator for at least 4 hours (sometimes overnight). This step is key for that authentic flavor.
Just before serving, I give it a final toss to refresh the texture and redistribute the dressing.
Servings and Timing
Yield: About 8 servings Prep Time: 15 minutes Chill Time: 4 hours Total Time: 4 hours 15 minutes
Variations
I sometimes add a pinch of celery seed for a little extra depth.
For a sweeter version, I use a little more sugar or add a touch of honey.
If I want it lighter, I swap half the mayo for Greek yogurt.
I’ve also used bagged coleslaw mix when I need a shortcut—just chop it finely for that KFC texture.
A few extra drops of vinegar or lemon juice can boost the tang if I want it more zesty.
Storage/Reheating
This coleslaw keeps well in the fridge for up to 3 days in an airtight container. I never freeze it, since the dressing can separate and the cabbage gets soggy. Before serving leftovers, I always stir it to recombine the dressing and freshen it up.
FAQs
Can I use pre-shredded coleslaw mix?
Yes, I’ve used it many times. I just chop it down more finely to match that signature KFC texture.
Do I need both milk and buttermilk?
I find the combo gives the best creamy, tangy flavor. But if I’m out of one, I’ve used just buttermilk or made a quick substitute (like milk with a splash of vinegar).
Why does it need to chill so long?
Letting it chill allows the cabbage to soften slightly and the flavors to meld. I’ve tried it right away—it’s good—but after a few hours, it’s perfect.
Can I make this dairy-free?
Yes. I’ve used plant-based milk and vegan mayo successfully, along with a little lemon juice to replace the buttermilk’s tang.
How fine should I chop the cabbage?
Very fine. I either use a food processor or a sharp knife to dice it into small pieces. That fine chop is what makes it so creamy and close to the original.
Conclusion
This KFC Copycat Coleslaw hits all the right notes—cool, creamy, sweet, and tangy with the perfect crunch. I love how easy it is to make with just a handful of ingredients, and it goes with just about everything. Whether I’m serving it next to fried chicken, barbecue, or tucked into a sandwich, this coleslaw is always a favorite—and might just be the best version I’ve ever made.
Creamy, tangy, and perfectly sweet—this homemade KFC-style coleslaw tastes just like the real deal and is a must-have for your next cookout or family dinner.
Author:Sarah
Prep Time:15 minutes
Total Time:4 hours 15 minutes
Yield:Serves 6–8
Category:Side Dish
Method:Mixing (No-Cook)
Cuisine:American
Diet:Gluten Free
Ingredients
8 cups finely diced cabbage
¼ cup shredded carrot
1 tablespoon finely grated onion
⅓ cup granulated sugar
½ cup mayonnaise
¼ cup whole milk
¼ cup well-shaken buttermilk
1½ tablespoons white vinegar
2 tablespoons fresh lemon juice
Salt and black pepper, to taste
Instructions
In a large mixing bowl, combine grated onion and sugar.
Whisk in mayonnaise, whole milk, and buttermilk to form the base of the dressing.
Add white vinegar and lemon juice. Mix thoroughly until smooth.
Season with salt and black pepper to taste.
Add diced cabbage and toss to coat evenly in the dressing.
Gently fold in the shredded carrot.
Cover and refrigerate for at least 4 hours to allow flavors to meld.
Toss again before serving cold.
Notes
For best results, chill overnight to intensify flavor.
Use a food processor to finely dice cabbage quickly.
Great as a topping for pulled pork sandwiches or fish tacos.
