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Coleslaw is the creamy, sweet, and tangy side that turns any fried chicken dinner or summer cookout into something special, and this copycat KFC version became our family standard the first Fourth of July I made it and Lizzie declared it better than the bucket. If you love a great picnic side like our classic potato salad, this finely chopped, perfectly balanced slaw belongs right next to it on the table.
The secret is finely chopping the cabbage and carrots and letting the sweet, tangy dressing soak in until every bite tastes just like the famous fast food original.
Coleslaw Quick Look
- 🕐 Prep Time: 20 minutes
- 🍴 Cook Time: 0 minutes (no cooking required)
- ⏳ Total Time: 2 hours 20 minutes (includes chilling)
- 🍽 Serving: 12 servings
- ⚡ Calories: 112kcal per serving
- 🌶 Flavor Profile: Creamy and cool with the perfect sweet and tangy balance, finely chopped cabbage and carrots, and a hint of sweet onion
- ✋ Difficulty: Easy, on par with our creamy macaroni salad
Quick Answer
Whisk together mayonnaise, buttermilk, milk, sugar, lemon juice, apple cider vinegar, salt, and pepper to make the dressing. Finely chop green cabbage and carrots in a food processor in batches, then stir them into the dressing along with grated sweet onion. Cover and refrigerate for at least 2 hours, or overnight, so the slaw softens and the flavors meld before serving.
Jump to:
Why This Recipe Works
Click to read why this recipe works
- Finely chopping the cabbage and carrots in a food processor is the single biggest secret to copycat KFC coleslaw. That tiny, uniform texture is exactly what sets it apart from a chunky deli slaw.
- The balance of sugar and acid is what nails the flavor. Granulated sugar brings the signature sweetness while lemon juice and apple cider vinegar add the tang that keeps it from tasting flat or cloying.
- Buttermilk and milk thin the dressing to that pourable, creamy consistency that coats every shred of cabbage. They also add a subtle tang you cannot get from mayonnaise alone.
- Grated sweet onion melts right into the dressing and adds a mellow background flavor without any sharp, raw onion bite.
- Whisking the dressing first before adding the vegetables makes sure the sugar fully dissolves and every bit of cabbage and carrot gets evenly coated.
- Chilling for at least two hours lets the dressing soften the cabbage and meld the flavors. The slaw genuinely tastes best after a long rest, and even better overnight.
Why You’ll Love This Recipe
- It tastes just like the original. This copycat nails that sweet, creamy, finely chopped KFC coleslaw so well you will never need the drive thru version again.
- It feeds a crowd. One batch makes a big bowl, which makes it perfect for cookouts, potlucks, and holiday spreads alongside our crispy KFC potato wedges.
- It is a make ahead dream. Coleslaw actually gets better as it sits, so you can stir it together a day early and check one thing off your list.
Key Ingredients
- Green Cabbage: The base of the whole slaw. A firm head of green cabbage gives you the best crunch and that classic coleslaw flavor.
- Carrots and Sweet Onion: Carrots add color and natural sweetness, while a little grated sweet onion melts in for a mellow savory note.
- Mayonnaise, Buttermilk, and Milk: This creamy trio builds the signature pourable dressing. Buttermilk and milk thin the mayo and add a gentle tang.
- Sugar: Granulated sugar is what gives copycat KFC coleslaw its unmistakable sweetness. Do not cut it too far or it will lose that signature taste.
- Lemon Juice and Apple Cider Vinegar: The double dose of acid balances the sweetness and brightens the whole bowl.
See recipe card for exact quantities.
Variations and Substitutions
- Use a bagged slaw mix: Short on time? Swap the cabbage and carrots for a 14 ounce bag of pre shredded coleslaw mix, though the texture will be a bit coarser.
- Make it lighter: Use light mayonnaise and cut the sugar back slightly for a lighter slaw that still tastes great.
- No buttermilk: Stir a teaspoon of lemon juice or vinegar into regular milk and let it sit a few minutes to make a quick buttermilk substitute.
- Add some color: Toss in a handful of shredded purple cabbage for a prettier, more colorful bowl.
- Make it tangier: Add an extra splash of apple cider vinegar if you prefer a sharper, less sweet slaw to serve with our Grandma’s fried chicken.
How to Make Coleslaw
- Make the dressing. In a large bowl, whisk together the mayonnaise, buttermilk, sugar, milk, lemon juice, vinegar, salt, and pepper.
- Whisk until smooth. Keep whisking until the dressing is creamy and well combined.
- Pulse the cabbage. Large dice the cabbage and add it to a food processor in batches.
- Finely chop it. Pulse until the cabbage is very finely chopped, then add it to the dressing.
- Pulse the carrots. Peel and slice the carrots and add them to the food processor.
- Finely chop them. Pulse until the carrots are finely chopped.
- Combine everything. Add the carrots and grated sweet onion to the bowl with the cabbage and dressing.
- Stir and chill. Stir well to coat, then cover and refrigerate at least 2 hours, or overnight for the best flavor.
Recipe Tips & Tricks
- Chop in batches. Do not overload the food processor or the cabbage near the blade turns to mush while the rest stays chunky. Small batches give you that even, fine texture.
- Do not skip the chill. A full two hours, or better yet overnight, is what lets the dressing soak in and the flavors come together.
- Whisk the dressing until the sugar dissolves. Give it a good whisk so you do not end up with gritty sugar in the finished slaw.
- Grate the onion small. Grating rather than chopping the onion keeps the flavor mellow and evenly distributed.
- Taste and adjust. Right before serving, taste and add a touch more sugar, salt, or vinegar to get the sweet and tangy balance just right.
- Drain before serving leftovers. The slaw releases liquid as it sits, so give it a quick stir and drain any excess before serving the next day.
Serving Ideas and Suggestions
Coleslaw is the ultimate sidekick for anything crispy and fried. Serve a big scoop next to Grandma’s fried chicken, pile it right on top of pulled pork sandwiches, or set it out with a basket of crispy KFC potato wedges for a full copycat feast.
It is also a cookout and potluck essential. This slaw holds up beautifully on a buffet table next to burgers, hot dogs, ribs, and barbecue, and its cool, creamy crunch is the perfect contrast to all that smoky, savory food.
Do not forget it makes a great topping too. Spoon it onto fish tacos, fried chicken sandwiches, or hot dogs for a fresh, tangy crunch, or serve it alongside our classic potato salad for the ultimate summer side dish spread.
Coleslaw FAQs
This copycat KFC coleslaw dressing is made of mayonnaise, buttermilk, milk, granulated sugar, fresh lemon juice, apple cider vinegar, salt, and pepper. The mayo makes it creamy, the buttermilk and milk thin it out and add tang, and the sugar and acid give it that signature sweet and tangy balance.
Cabbage naturally releases water as it sits in the dressing, which can make coleslaw watery over time. To help, chop the cabbage finely, drain any excess liquid before serving, and avoid adding extra dressing. Giving leftovers a quick stir and draining the bowl keeps it creamy rather than soupy.
Stored in an airtight container in the refrigerator, this coleslaw lasts about 3 to 5 days. The texture is best in the first couple of days while the cabbage still has some crunch. Give it a stir and drain off any extra liquid before serving leftovers.
Yes, and it is actually better made ahead. Coleslaw needs at least 2 hours to chill so the dressing can soften the cabbage and the flavors can meld, and it tastes even better after resting overnight. It is a perfect make ahead side for cookouts and parties.
A food processor gives you the signature finely chopped KFC style texture quickly, but it is not required. You can chop the cabbage and carrots by hand into very small pieces or use a box grater. It just takes a little more time and elbow grease to get that fine, uniform texture.
Freezing creamy coleslaw is not recommended. The mayonnaise based dressing separates and the cabbage turns limp and watery once thawed, so the texture suffers. Coleslaw is best made fresh and stored in the refrigerator for a few days.
Other Recommended Side Dish Recipes
If you make this copycat KFC coleslaw, please leave a star rating and a comment below to let me know how it turned out. I love hearing what you served it with, and your reviews help other readers find the recipe too. Happy cooking!
Pair this slaw with our creamy broccoli pasta salad for a full picnic spread.
This coleslaw is the perfect cool side for juicy chops from our pork chop marinade.
For a different crowd pleasing side, toss up our crunchy Asian ramen noodle salad.
Copycat KFC Coleslaw
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 6 tablespoons granulated sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice fresh squeezed
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds green cabbage
- 2 medium carrots
- 3 tablespoons grated sweet onion
Instructions
- In a large bowl, whisk together the mayonnaise, buttermilk, sugar, milk, lemon juice, vinegar, salt, and pepper until well combined.1/2 cup mayonnaise, 1/4 cup buttermilk, 6 tablespoons granulated sugar, 2 tablespoons milk, 2 tablespoons lemon juice, 2 tablespoons apple cider vinegar, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
- Large dice the cabbage, place it into a food processor, and pulse until it is finely chopped; you will need to do this in batches.1 1/2 pounds green cabbage
- Add to the bowl with the dressing.
- Peel the carrots and slice them, add to the food processor, and finely chop.2 medium carrots
- Place in the bowl with the cabbage along with the grated onion.3 tablespoons grated sweet onion
- Stir well to combine everything, cover and place in the fridge for at least 2 hours before serving or best overnight.
Notes
- Use that food processor to get the green cabbage tiny—it’s the KFC way!
- Whisk the large mixing bowl dressing until it’s silky and lump-free!
- Give it a mix every hour while it chills.
- Squeeze that lemon juice fresh for the brightest taste.
- Use a fine grater to grate the onion- no chunky bits!
Nutrition
Love This Recipe?
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I followed the tip of making it ahead of time, the family loved it. People even took some home. It’s a must keep recipe for future BBQs.
I LOVE KFC COLE SLAW!!!!!!!!! This looks just like it. I can’t wait to try it. Thanks for sharing the recipe.
The best I have ever eaten