Copycat KFC Coleslaw

This KFC coleslaw recipe tastes just like the one you remember from the restaurant—creamy, cool, and full of that sweet tangy flavor in every bite.

I’ve always loved how smooth and refreshing their coleslaw is. Not chunky, not soggy—just perfectly chopped cabbage and carrots in that rich, milky dressing with a slight zing.

But when our local KFC shut down, I had no choice but to figure out how to make it at home. After testing batch after batch, I finally got the texture and flavor exactly right.

This version nails it. It’s crisp, creamy, and balanced—never too sweet or too sour. I make it ahead of time for family dinners, and it disappears fast.

If you’ve missed that classic coleslaw or just want a side that’s cool and satisfying, this one really delivers.

Table of Contents

Copycat KFC Coleslaw Recipe

Ingredients

8 cups finely chopped green cabbage (about 1 medium head)
1/4 cup finely chopped carrot (around 1 small carrot)
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice (fresh or bottled)
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Instructions

Begin by prepping the vegetables. Remove the tough outer leaves of the cabbage and chop it very finely. The texture is key—use a food processor or hand-chop with a sharp knife until the cabbage is shredded to very small, uniform pieces (not long strips).
Peel and finely chop the carrot and onion. Make sure all vegetables are chopped to a size similar to what you’d find in store-bought coleslaw—small and consistent.
In a large mixing bowl, combine the chopped cabbage, carrot, and onion. Toss well to mix evenly.
In a separate medium bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. Whisk until smooth and creamy.
Pour the dressing over the vegetable mixture and stir thoroughly until everything is well coated.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, preferably overnight. This helps the flavors fully develop and gives it that authentic KFC taste.
Before serving, give it a final stir and taste. Adjust seasoning if needed.

What Makes This Coleslaw Taste Just Like KFC’s?

People often wonder how a simple bowl of coleslaw can taste so unique. It all comes down to the balance of flavors and the fine texture.

Finely Chopped Vegetables: The vegetables are chopped very small, almost minced. This gives it that soft, uniform texture you get from KFC instead of long, chunky cabbage pieces.
Sweet And Tangy Dressing: The dressing has a perfect mix of sweetness from sugar and a little tang from vinegar and lemon juice. That’s what gives this slaw its signature taste.
Freshness And Chill Time: Fresh ingredients and a few hours in the fridge let the flavors blend. That cold, creamy taste comes through only after chilling for at least 4 hours—ideally overnight.

Can I Use Bagged Coleslaw Mix Instead Of Fresh Cabbage?

If you’re in a hurry or just want to save some chopping time, pre-shredded mix can be an option. But there are a few things to keep in mind.

Not The Same Texture: KFC-style slaw is finely chopped, not shredded. Bagged mixes are often thicker, so the texture won’t match unless you chop it again.
May Contain Red Cabbage: Many pre-packed slaw mixes include red cabbage and purple carrots, which will change the color and flavor. Stick to green cabbage and orange carrots if you want it to taste like the original.
Check For Freshness: Bagged mixes spoil faster. Always check the date and smell it before use.

Why Is The Dressing So Important?

The creamy dressing isn’t just a topping—it’s the soul of this coleslaw.

Balance Of Flavors: The dressing needs just the right mix of mayo, sugar, lemon juice, vinegar, and buttermilk. If any part is off, the flavor changes completely.
No Extra Spices Needed: It doesn’t need garlic, mustard, or herbs. The simplicity is what makes it authentic.
Creamy But Not Heavy: Using both milk and buttermilk lightens the texture while keeping it smooth and creamy.

How Long Should I Chill It Before Serving?

Time in the fridge makes all the difference in taste.

At Least 4 Hours: Chill for a minimum of 4 hours so the flavors blend properly.
Even Better Overnight: Letting it sit overnight gives the cabbage time to soften slightly and soak in the dressing, just like KFC’s version.
Stir Before Serving: Always give it a gentle mix after chilling to bring everything back together.

Can I Make This Coleslaw Ahead Of Time?

Yes, and actually, it’s better when made ahead.

Tastes Better The Next Day: The flavors settle and improve overnight in the fridge.
No Last-Minute Rush: You can make it the day before a picnic, dinner, or lunch gathering and just serve it cold.
Safe For 2-3 Days: It stays fresh in the refrigerator for up to 3 days if properly stored in an airtight container.

What’s The Best Way To Store Leftover KFC Coleslaw?

Proper storage keeps the coleslaw safe and tasty for longer.

Use A Sealed Container: Keep it in an airtight plastic or glass container. This keeps it from drying out or soaking up fridge smells.
Refrigerate Immediately: Always store leftovers right after serving. Leaving it out for too long can cause it to spoil faster.
Do Not Freeze: Freezing changes the texture. Cabbage will turn mushy and watery once thawed, so it’s best enjoyed fresh from the fridge.

Can I Adjust The Sweetness Or Tang?

Yes, you can make small changes based on what you like, but be careful not to go too far from the original taste.

Too Sweet?: Reduce the sugar by a tablespoon, but don’t remove it completely or you’ll lose the signature flavor.
Too Tangy?: Cut back slightly on the lemon juice or vinegar. You can also add a tiny bit more milk to balance it out.
Taste Before Chilling: Once the dressing is mixed, taste it before pouring it over the cabbage. That way, you can adjust it while it’s still easy to change.

Can I Make It Without Buttermilk?

Buttermilk plays a big role in creating that smooth and light dressing, but there are ways to work around it if you don’t have any.

Use A Buttermilk Substitute: Mix 1/4 cup whole milk with 1 teaspoon lemon juice or vinegar. Let it sit for 5 minutes before using. It’s not exact, but it’s close.
Skip It Carefully: If you remove it completely, the texture and flavor will be off. The dressing might taste too thick or not tangy enough.

What Should I Serve With This Coleslaw?

This slaw works well with all kinds of meals, from fried chicken to BBQ.

Fried Or Grilled Chicken: Classic choice, and it’s how KFC serves it.
Burgers And Sandwiches: Add a spoonful on top for crunch and creaminess.
Roasted Meat Or Fish: Helps balance out heavier dishes.
BBQ Plates: A cool, creamy slaw is the perfect side for smoky, rich BBQ dishes.