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This Copycat KFC Coleslaw is a quick and easy side dish made with shredded cabbage, carrots, and a creamy buttermilk-style dressing that tastes just like the real thing. This homemade version takes just minutes to mix and pairs perfectly with fried chicken, BBQ, or any weeknight meal.
Why You’ll Love This KFC Coleslaw Recipe
- Tastes Just Like KFC – Sweet, tangy, and creamy with that iconic flavor.
- Quick & Easy – Just 15 minutes of prep and no cooking required.
- Perfect for Make-Ahead – Gets even better after chilling.
- Simple Ingredients – Made with everyday pantry and fridge staples.
- Homemade Coleslaw is always a Hit – a Crowd-favorite side for summer barbecues, potlucks, picnics, and family dinners.
Ingredients Notes
- Green cabbage, finely chopped – Green cabbage is classic, but red or Napa cabbage adds extra crunch and color.
- Carrot, finely chopped
- Buttermilk: The buttermilk gives the dressing its signature tang and smooth consistency. This is key to capturing that authentic KDF coleslaw flavor. half and half instead of buttermilk, but increase sugar to 5 teaspoons since half and half is less tangy and sweet.
- White vinegar
- Onion, finely chopped using the small side of a box grater
- Whole milk – 2% works too. For dairy-free, oat or soy milk can substitute (though texture may be thinner).
- Mayonnaise – Use your favorite brand. Miracle Whip gives it a sweeter, tangier twist. Substitute with plain Greek yogurt, sour cream, or vegan mayo. For a lighter option, try replacing half the mayo with Greek yogurt.
- Lemon juice – Fresh or bottled both work to brighten the flavor.
- Sugar
- Salt
- Ground black pepper
See the recipe card for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Want more texture? Add a tablespoon of shredded apple or chopped green onion. Not classic, but adds great crunch and flavor.
- No buttermilk? Make your own by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk (dairy or plant-based). Let it sit for 5–10 minutes before using.
- Make it vegan: Swap in vegan mayo and use unsweetened plant-based milk with lemon juice or vinegar to mimic buttermilk.
How to Make KFC Coleslaw
- Process the cabbage and carrot: Use a food processor to pulse the cabbage in small batches until finely chopped—aim for tiny squares, not long shreds. Repeat with the carrot. Transfer both to a medium mixing bowl.
- Mix the dressing: In a separate small bowl, whisk together the mayonnaise, buttermilk, milk, vinegar, lemon juice, sugar, salt, pepper, and onion. Mix until smooth and creamy with no lumps.
- Combine and coat: Pour the dressing over the carrot and cabbage mixture. Toss until everything is well coated. It might look a little dry at first, but the cabbage will release moisture as it chills.
- Chill and let flavors meld: Cover the bowl and refrigerate for at least 30 minutes before serving—1 to 2 hours is even better. This rest time softens the cabbage slightly and lets the flavors come together.
Tips for the Best KFC Coleslaw
- Chill before serving – This step is essential. Letting the slaw rest in the fridge enhances both flavor and texture.
- Use fresh lemon juice – It adds a bright, fresh flavor that bottled juice just can’t match.
- Finely chop, don’t shred – The classic Kentucky Fried Chicken salad is processed into tiny, uniform pieces—not long shreds.
- Use full-fat mayo and milk – For that rich, creamy tangy dressing, stick with full-fat ingredients.
- Taste and adjust – Cabbage can vary in sweetness. Take a bite and adjust sugar or vinegar ratio to balance the flavor.
- Double it for a crowd – This recipe scales up easily and is the perfect side dish for potlucks, BBQs, and big family meals.
Storage Tips
- In The Refrigerator: Store copycat KFC coleslaw in an airtight container in the fridge for 3 to 5 days.
- Make-Ahead: Make it up to 24 hours in advance. Stir well before serving to re-incorporate any separated dressing.
- Tip: Don’t leave coleslaw out at room temperature for more than 1 hour, especially at summer cookouts—keep it chilled!
Round Out Your BBQ With These Great Recipes
If you’ve tried this Copycat KFC Coleslaw Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
KFC Copycat Coleslaw
Serves — 4
This copycat KFC coleslaw tastes just like the classic slaw, creamy, crunchy, and ready in minutes. It’s the perfect side for picnics, potlucks, and backyard BBQs.
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Ingredients
- ½ head of cabbage finely chopped (about 4 cups)
- ½ medium carrot finely chopped
- 2 tbsp buttermilk
- 4¼ tsp white vinegar
- 1½ tbsp onion finely chopped
- 2 tbsp whole milk
- ¼ cup mayonnaise
- 2 tsp lemon juice
- 4 tsp sugar
- ¼ tsp salt
- ⅜ tsp pepper
Instructions
- Using a food processor, chop cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.½ head of cabbage, ½ medium carrot
- In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.2 tbsp buttermilk, 4¼ tsp white vinegar, 1½ tbsp onion, 2 tbsp whole milk, ¼ cup mayonnaise, 2 tsp lemon juice, 4 tsp sugar, ¼ tsp salt, ⅜ tsp pepper
- Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.
Nutrition Info
Calories: 155kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 271mg | Potassium: 251mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1420IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 1mg
Will try it Thanks
I will be trying this for the holiday this weekend!
This is the best coleslaw recipe ever!
Can I use Package cole slaw mix in place of chopping up a head of cabbage..
This is a great recipe.
I used Hellmans mayo reduced the pepper to a quarter tsp, and added more sugar according to my family’s palette.
It will be a summer go to for us.
Thanks so much for sharing.
This recipe is excellent. I did double the “sauce” and it was perfect.
I want your Recipe please that looks so Good
I just made this coleslaw. It is good, but it tastes nothing like KFC. I just did a taste comparison. KFC is a lot sweeter. Like the other I did chop it fine.
Try using Miracle Whip instead of mayo – it tends to be sweeter.
Been making this coleslaw for years, and I basically make it this way…..and I chop it fine, this is the trick to it….and KFC used to make their coleslaw finer, but now it’s more coarse cut, I don’t even buy the coleslaw….I always try to make my own when I know I” getting chicken….there chicken is the best here in our town….since it’s the only one lol….but it is good…..my biscuits are much better….so I do not buy their biscuits either…..unless we’re out traveling and stop by for their food…..so you don’t have much of a choice usually….KFC is everywhere….closest other chicken place is like over an HR away…..
What Kind of mayonnaise do you use