KFC Coleslaw Recipe: The Creamy, Tangy Classic You Can Make at Home

There’s something unmistakably nostalgic about the creamy, sweet, and tangy bite of KFC’s famous coleslaw. It’s not just any side dish—it’s a fan favorite that’s often more memorable than the chicken itself. Recreating that iconic flavor at home is easier than you think, and with this copycat KFC Coleslaw recipe, you’ll have a batch ready to impress at your next barbecue, potluck, or weeknight dinner.

This version captures the original’s balance of creaminess and crunch, thanks to a well-blended dressing of mayo, sugar, buttermilk, lemon juice, and vinegar, paired with finely chopped cabbage, carrot, and onion. The key lies in letting the flavors meld over a few hours to achieve that authentic taste that perfectly complements fried chicken, burgers, ribs, and more.

Whether you’re a long-time fan of the classic or trying it for the first time, this homemade recipe delivers that restaurant-quality experience from your own kitchen. It’s budget-friendly, easy to make, and sure to become a go-to side dish for any meal.

Why You’ll Love This Recipe

1. Tastes Just Like the Original: This recipe nails the flavor and texture of KFC’s iconic coleslaw.
2. Made from Scratch: No preservatives or artificial ingredients—just real, fresh components.
3. Perfect for Any Meal: A cool, crisp counterpoint to grilled, fried, or spicy mains.
4. Great Make-Ahead Option: Tastes even better after a few hours in the fridge.
5. Simple Ingredients: Everything is likely already in your kitchen or easy to find.

Ingredients

Dressing

• Mayonnaise
• Granulated sugar
• Milk
• Buttermilk
• Lemon juice
• White vinegar
• Salt
• Pepper

Slaw

• Cabbage (about 1 medium head)
• Carrot (about one medium carrot)
• Minced onion

Variations

No Buttermilk? No Problem

Make a quick substitute by mixing lemon juice or vinegar into milk and letting it sit for a few minutes.

Lower Sugar Version

Reduce the sugar if you prefer a less sweet slaw—or if using Miracle Whip instead of mayonnaise.

Add Some Heat

Stir in a pinch of cayenne pepper or a dash of hot sauce for a spicy twist.

Extra Creamy

Increase the mayo slightly or add a spoonful of sour cream for an ultra-rich texture.

Crunchy Add-Ins

Mix in a handful of chopped celery or bell peppers for added crunch and color.

How to Make the Recipe

Step 1: Prepare the Dressing

In a bowl, whisk together mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper until smooth and well-combined.

Step 2: Shred the Vegetables

Finely shred cabbage and carrot using a food processor or a sharp knife. Mince the onion finely.

Step 3: Combine Ingredients

Place the shredded cabbage, carrot, and onion in a large mixing bowl. Pour the dressing over the slaw mixture.

Step 4: Mix Thoroughly

Stir until everything is well coated with the dressing. Make sure all veggies are evenly distributed.

Step 5: Chill

Cover and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the cabbage to soften slightly.

Tips for Making the Recipe

• Chop Finely: The texture of KFC coleslaw is very fine—use a food processor for best results.
• Let It Rest: Don’t skip the chilling time—it’s essential for flavor development.
• Squeeze Carrots: Remove excess moisture from grated carrots to avoid a watery or pink-tinted slaw.
• Use Fresh Ingredients: Fresh lemon juice and quality mayo make a noticeable difference.
• Balance Flavors: Adjust sugar, salt, and acidity to taste after the resting period.

How to Serve

• Classic Side: Perfect with fried chicken, BBQ ribs, or pulled pork.
• On Sandwiches: Add it to burgers, sliders, or pulled pork sandwiches for texture and tang.
• With Seafood: A cool contrast to spicy shrimp, crab cakes, or fried fish.
• In Tacos: Add a scoop to fish or chicken tacos for crunch and freshness.
• As a Salad Base: Mix with greens or grains for a heartier lunch bowl.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator. Best enjoyed within 3–4 days.

Freezing

Freezing is not recommended as the vegetables will lose their crunch and the dressing may separate.

Reheating

This is a cold dish—serve straight from the fridge or allow to sit at room temperature for a few minutes before serving.

FAQs

1. Can I use pre-shredded coleslaw mix?

Yes, it’s a great shortcut. Just make sure it’s finely chopped for that classic texture.

2. What can I use instead of buttermilk?

Combine 1/4 cup of milk with 1/2 teaspoon of lemon juice or vinegar and let sit for 5 minutes.

3. Is Miracle Whip okay to use?

You can use it, but reduce the sugar by half. Note that the flavor will differ.

4. Why does my coleslaw turn pink?

Excess moisture from the carrots can tint the slaw. Squeeze them out before mixing.

5. Can I make this dairy-free?

Use a plant-based milk and dairy-free mayo. The taste may vary slightly but still be delicious.

6. How long should I let the slaw sit before serving?

At least 4 hours in the fridge—overnight is best for full flavor development.

7. Can I make it spicier?

Yes! Add chili flakes, cayenne, or a few dashes of hot sauce to the dressing.

8. Does this taste exactly like KFC’s version?

It’s a very close copycat—many say it’s indistinguishable after chilling properly.

9. Can I use apple cider vinegar instead of white vinegar?

Yes, but it will slightly change the flavor profile.

10. How do I make it extra creamy?

Increase the mayonnaise slightly or add a tablespoon of sour cream.

Conclusion

This KFC Coleslaw copycat recipe delivers that creamy, tangy, and slightly sweet flavor that’s become a staple in American comfort food. With fresh ingredients, a balanced dressing, and the perfect fine-chopped texture, it’s a timeless side dish that fits into everything from backyard BBQs to weekday meals. Let it chill, let it meld, and let it wow—because once you try this homemade version, you may never go back to store-bought again.

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