KFC sells more than a billion dollars’ worth of food every year, and their coleslaw is one of the most ordered side dishes on the menu. The funny thing is, this creamy, tangy slaw uses ingredients most people already have in their fridge. The recipe itself was first cracked by copycat recipe creators back in the early 1990s, and it has since become one of the most shared recipes on the internet. So what makes it so special, and how can a few simple pantry staples turn into something that good?
Why this coleslaw is different from most
If most coleslaw recipes leave a bad taste in your mouth, it is probably because they lean too hard on mayonnaise. A thick, gloppy dressing can ruin what should be a light, refreshing side. KFC’s version stands out because it balances creamy with tangy. The dressing uses both regular milk and buttermilk alongside the mayo. That combination thins everything out just enough so the dressing coats the cabbage without drowning it. Add in lemon juice and white vinegar, and suddenly you have a slaw that feels bright instead of heavy.
The other big difference is the sugar. A lot of people skip sugar in homemade coleslaw, but that is a mistake here. The granulated sugar is what gives KFC coleslaw its signature slightly sweet finish. It balances out the acidity from the vinegar and lemon juice perfectly. If you have ever bitten into KFC’s slaw and thought, “Why does this taste so much better than mine?” the sugar is a big part of that answer. Every single ingredient in this recipe matters, and leaving one out changes the whole thing.
The cabbage needs to be chopped very small
Here is where a lot of people go wrong right out of the gate. They shred cabbage into long, stringy strips and wonder why it does not taste like KFC. The real secret is chopping the cabbage into tiny pieces, about the size of a grain of rice. That small size lets the dressing soak into every little bit of cabbage instead of just sliding off long strips. It also gives the coleslaw that familiar soft, almost creamy consistency after it sits in the fridge for a while.
A food processor makes this step much faster. Just rough chop the cabbage into chunks, toss them in the processor, and pulse a few times. Do not hold the button down or you will end up with cabbage paste. A few quick pulses give the perfect rice-sized pieces. If a food processor is not an option, a sharp knife and a little patience will get the job done. The same technique works for the carrots and onion too. Everything should be finely minced so the whole slaw has a uniform look and feel.
Use green cabbage and skip the fancy mixes
Walk into any grocery store and you will find bags of pre-shredded coleslaw mix in the produce section. These are tempting because they save time, but many of them include red cabbage or herbs that KFC does not use. The original coleslaw uses plain green cabbage, shredded carrots, and minced onion. That is it. Three vegetables. Keeping it simple is what makes this recipe work so well. Red cabbage has a slightly different taste and a purple color that changes the whole vibe of the dish.
If buying a bagged mix is easier for the schedule, just make sure it only contains green cabbage and carrots. Then finely chop the contents to get the right size. One medium head of cabbage gives roughly eight cups when finely chopped, which is exactly what this recipe calls for. A single medium carrot shredded finely gives about a quarter cup. And about two tablespoons of minced yellow onion rounds out the vegetable trio. Simple ingredients, huge results.
Buttermilk is the ingredient most people forget
A lot of coleslaw recipes call for mayonnaise and maybe some milk, but they leave out buttermilk. That is a problem if you are trying to match KFC’s version. Buttermilk adds a tangy, slightly sour note that regular milk cannot provide. It is the same ingredient that makes ranch dressing taste so good and biscuits so tender. In this coleslaw, the buttermilk works alongside lemon juice and vinegar to create a dressing that has real depth instead of just being creamy and flat.
The recipe uses a quarter cup of buttermilk and a quarter cup of regular whole milk. That combination, mixed with half a cup of mayonnaise, creates a dressing that is smooth but not too thick. If buttermilk is hard to find, a quick substitute is adding a tablespoon of lemon juice to regular milk and letting it sit for five minutes. It will curdle slightly, and that is exactly what you want. But if the grocery store has real buttermilk, go with that for the most accurate results.
The dressing comes together in two minutes
One reason this recipe is so popular is how fast it comes together. The dressing takes about two minutes to whisk. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper in a large bowl. Whisk it all until everything is smooth and the sugar has dissolved. That is the entire dressing. No cooking required, no fancy equipment needed. A regular whisk or even a fork does the trick. The hardest part is making sure the sugar is fully mixed in so there are no gritty bits.
Once the dressing is smooth, add the chopped cabbage, carrots, and onion. Stir everything together until every piece of vegetable is coated. It might look like a lot of dressing at first, but the cabbage will absorb a good amount as it chills. For the best brand of mayonnaise, Best Foods (or Hellmann’s, depending on where you live) is what the original copycat recipe recommends. A different brand will still work, but avoid Miracle Whip since it is technically salad dressing and will change the taste completely.
Chilling time makes or breaks this recipe
This is the step where impatient cooks get tripped up. The coleslaw absolutely must sit in the fridge before serving. At a bare minimum, give it two hours. But for the best results, let it chill overnight. During that time, the salt draws moisture out of the cabbage, the sugar dissolves even further into the dressing, and all those tangy ingredients meld together. The coleslaw that goes into the fridge looks and tastes completely different from what comes out the next day.
If time allows, stir the coleslaw a few times while it chills. This helps redistribute the dressing and ensures even coating throughout. After chilling, there might be some liquid pooling at the bottom of the bowl. That is totally normal. Just give it a good stir before serving. If the extra liquid bothers you, drain a little off or add a handful more chopped cabbage to absorb it. Either way, that resting time in the fridge is what turns a bowl of dressed cabbage into something that actually tastes like KFC.
White vinegar versus apple cider vinegar
Most versions of this copycat recipe call for white vinegar, and that is likely what KFC uses. White vinegar has a clean, sharp acidity that does its job without adding any extra taste to the dressing. It blends right in and lets the lemon juice and buttermilk do the talking. If the goal is a dead-on replica of KFC’s coleslaw, white vinegar is the way to go. It is cheap, easy to find, and works perfectly here.
Some recipe creators use apple cider vinegar instead, and that creates a slightly different result. Apple cider vinegar has a warmer, more rounded acidity and a faint fruity note. It will not ruin the coleslaw by any means, but it does shift the taste a bit. Think of it this way: white vinegar keeps it classic, and apple cider vinegar gives it a homestyle twist. Either works, but if matching KFC exactly is the mission, stick with white. One and a half tablespoons is all the recipe needs.
What to serve with this coleslaw
The most obvious pairing is fried chicken, of course. But this coleslaw is honestly great with almost anything off the grill. Burgers, hot dogs, ribs, grilled chicken — it complements them all. It is also a fantastic side for a fish fry, which makes sense because fish and slaw are a classic combination. For summer barbecues, this recipe is a crowd pleaser because it is easy to make in big batches. Just double or triple the recipe, and it feeds a whole party without much extra work.
Beyond being a side dish, this coleslaw works as a topping too. Pile it on pulled pork sandwiches for a creamy, crunchy contrast. Add it to crispy chicken sandwiches or fish tacos. It even goes well alongside macaroni and cheese, cornbread, and baked beans for a full Southern-style spread. The recipe makes about 10 to 12 servings, so there is plenty to go around. And leftovers keep in the fridge for up to three days in an airtight container.
Storing leftovers and making it ahead
One of the best things about this coleslaw is that it actually gets better with time. Making it the day before a cookout or dinner party means less work on the actual day and better-tasting slaw. The dressing continues to soak into the cabbage as it sits, creating a more unified taste. Just keep it covered tightly in the fridge and give it a stir before serving. Planning ahead has never been this easy or this rewarding when it comes to side dishes.
For leftovers, store the coleslaw in an airtight container in the refrigerator and try to eat it within two to three days. After that, the cabbage starts to get too soft and watery. A smart trick from one recipe creator is to make the dressing and chopped vegetables separately up to five days ahead. Store them in different containers. When ready to serve, just combine and let it chill for a few hours. This keeps the cabbage crisp and the dressing fresh, giving the best possible results every time.
This KFC coleslaw copycat is one of those recipes that earns a permanent spot in the rotation after making it once. It is cheap, it is fast to prep, and it tastes remarkably close to the real deal. Whether it ends up next to a plate of fried chicken or piled on top of a sandwich, it just works. Stop paying restaurant prices for something this simple, and start making it at home where it honestly tastes even better straight from the fridge.
KFC Coleslaw Copycat Recipe
Course: Side DishCuisine: American12
servings15
minutes2
minutes105
kcalThis creamy, tangy, slightly sweet coleslaw tastes just like the famous KFC side dish and takes only minutes to throw together.
Ingredients
8 cups finely chopped green cabbage (about 1 head)
1/4 cup finely shredded carrot (about 1 medium carrot)
2 tablespoons minced onion
1/2 cup mayonnaise (Best Foods or Hellmann’s recommended)
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
Directions
- Prepare the cabbage by removing the outer leaves and cutting it into rough chunks. Finely chop the chunks with a sharp knife or pulse them in a food processor until the pieces are about the size of rice grains. Measure out 8 cups of the finely chopped cabbage and place it in a large mixing bowl.
- Peel and finely shred one medium carrot to get about 1/4 cup. Mince the onion very finely so the pieces are tiny and will blend into the slaw. Set the carrot and onion aside with the cabbage.
- In a separate large bowl, combine the mayonnaise, granulated sugar, whole milk, buttermilk, lemon juice, white vinegar, salt, and pepper. Whisk everything together vigorously until the mixture is completely smooth and the sugar has dissolved. Make sure there are no lumps of mayonnaise remaining.
- Add the chopped cabbage, shredded carrot, and minced onion to the bowl of dressing. Stir and toss everything together until every piece of vegetable is thoroughly coated in the dressing. It may seem like a lot of liquid at first, but the cabbage will absorb it as it chills.
- Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Let the coleslaw chill for a minimum of 2 hours, though overnight is ideal for the best results. If possible, stir the coleslaw once or twice during the chilling time to redistribute the dressing evenly.
- When ready to serve, give the coleslaw one final stir. If there is excess liquid at the bottom of the bowl, stir it back in or drain a small amount off if preferred. Serve cold and enjoy as a side dish or sandwich topping.
Notes
- For the most accurate KFC taste, use Best Foods or Hellmann’s mayonnaise. Do not substitute Miracle Whip, as it is salad dressing and will change the taste significantly.
- The coleslaw can be made up to a day ahead and stored covered in the refrigerator. It actually tastes better after chilling overnight. Leftovers keep for up to 3 days in an airtight container.
- For a make-ahead option, prepare the dressing and chopped vegetables separately and store them in different containers for up to 5 days. Combine when ready to serve and chill for at least 2 hours.
- Only use green cabbage for an authentic result. Avoid pre-shredded mixes that contain red cabbage or herbs. The recipe can be easily cut in half for a smaller batch.
Frequently Asked Questions
Q: Can I use a bag of pre-shredded coleslaw mix instead of chopping my own cabbage?
A: Yes, but make sure the mix only contains green cabbage and carrots. Avoid any bags that include red cabbage or herbs, as those are not part of the original KFC recipe. After opening the bag, finely chop the contents so the pieces are about the size of rice grains for the most authentic result.
Q: How far in advance can I make this coleslaw?
A: The coleslaw actually tastes better the next day, so making it the night before is a great idea. It needs at least 2 hours in the fridge, but overnight chilling gives the best results. If planning further ahead, store the dressing and chopped vegetables separately for up to 5 days and combine them when ready.
Q: Can I use Miracle Whip instead of mayonnaise?
A: No. Miracle Whip is classified as salad dressing, not mayonnaise, and it has a noticeably different taste. Using it will change the dressing and move it away from the authentic KFC coleslaw. Stick with real mayonnaise like Best Foods or Hellmann’s for the closest match.
Q: Why is my coleslaw watery after sitting in the fridge?
A: This is completely normal. Salt draws moisture out of the cabbage over time, which creates extra liquid at the bottom of the bowl. Give it a good stir before serving to redistribute everything. If the liquid is too much, drain a small amount off or add a bit more chopped cabbage to absorb the excess.
