KFC Coleslaw

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Last Updated on September 4, 2025 by Casia Valdés

When it comes to iconic side dishes, KFC Coleslaw is right at the top of the list. That creamy, tangy, slightly sweet cabbage slaw has the perfect texture and flavor balance—and now you can make it at home. This copycat recipe is incredibly close to the original and may even be better (yes, really!).

I remember having this with fried chicken as a kid, scooping it up next to mashed potatoes and crispy drumsticks. But honestly, this coleslaw is good with everything. Fried fish, pulled pork, burgers, or even as a topper for tacos—it’s that versatile.

With a few pantry staples and a head of cabbage, you’ll recreate this legendary slaw in your own kitchen. It’s quick, easy, and best of all—tastes even better the next day.

Why You’ll Love This KFC Coleslaw Recipe

  • Creamy, tangy, and slightly sweet just like the original

  • Easy to make with basic ingredients

  • Tastes better after resting—perfect for make-ahead meals

  • Versatile side for BBQs, fried food, or sandwiches

  • No cooking required—just mix, chill, and serve

This is your go-to slaw for summer potlucks or fried chicken nights!

Ingredients

  • ½ cup mayonnaise

  • ⅓ cup granulated sugar

  • ¼ cup milk

  • ¼ cup buttermilk

  • 2½ tbsp lemon juice

  • 1½ tbsp white vinegar

  • ½ tsp salt

  • ⅛ tsp black pepper

  • 8 cups finely chopped green cabbage (about 1 head)

  • ¼ cup shredded carrot (about 1 medium carrot)

  • 2 tbsp minced onion

Instructions

1. Prep the Vegetables

Use a food processor with a fine shredder disc to chop the cabbage finely and shred the carrot. Alternatively, use a sharp knife or box grater for a hand-cut version.

Place the cabbage and shredded carrot into a large mixing bowl. Stir in the minced onion.

2. Make the Dressing

In a food processor (or a mixing bowl), combine:

  • Mayonnaise

  • Sugar

  • Milk

  • Buttermilk

  • Lemon juice

  • White vinegar

  • Salt

  • Black pepper

Blend until the mixture is completely smooth and creamy.

3. Combine and Chill

Pour the dressing over the cabbage mixture. Mix thoroughly until all the veggies are evenly coated.

Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the slaw to soften just the right amount.

4. Serve

Stir well before serving. Spoon it up alongside fried chicken, grilled fish, sandwiches, or BBQ.

Variations

  • No Buttermilk? Substitute with an extra ¼ cup milk plus 1 tsp vinegar.

  • Add Heat: Stir in a pinch of cayenne or dash of hot sauce for a spicy twist.

  • Low-Sugar Option: Use 2 tbsp honey or a sugar substitute instead of granulated sugar.

  • Red Cabbage Mix: Swap in ¼ red cabbage for a colorful version.

Tips for Success

  • The finer you shred the cabbage, the closer the texture is to KFC’s version.

  • Let the coleslaw chill overnight—it seriously improves the flavor.

  • Taste before serving and adjust seasoning if needed.

  • Don’t skip the sugar—it balances the tanginess perfectly.

Serving Suggestions

This creamy coleslaw goes great with:

  • Fried or grilled chicken

  • Fish and chips

  • BBQ ribs or pulled pork

  • Sandwiches, wraps, or sliders

  • Tacos and tostadas

  • Summer potlucks and picnics

Final Thoughts

This KFC Coleslaw recipe is the real deal—cool, creamy, and bursting with flavor. Whether you’re serving it up next to crispy fried chicken or using it to top your pulled pork sandwich, it’s the kind of recipe you’ll find yourself making again and again. Plus, it’s so easy to prepare in advance, making it a reliable favorite for busy weeknights or weekend get-togethers.

KFC Coleslaw

Make the perfect creamy, tangy KFC-style coleslaw at home with this easy recipe!
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup mayonnaise
  • ⅓ cup granulated sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2½ tbsp lemon juice
  • 1½ tbsp white vinegar
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 8 cups finely chopped green cabbage about 1 head
  • ¼ cup shredded carrot about 1 medium carrot
  • 2 tbsp minced onion

Method
 

Prep the Vegetables
  1. Use a food processor with a fine shredder disc to chop the cabbage finely and shred the carrot. Alternatively, use a sharp knife or box grater for a hand-cut version.
  2. Place the cabbage and shredded carrot into a large mixing bowl. Stir in the minced onion.
Make the Dressing
    In a food processor (or a mixing bowl), combine:
    1. Mayonnaise
    2. Sugar
    3. Milk
    4. Buttermilk
    5. Lemon juice
    6. White vinegar
    7. Salt
    8. Black pepper
    9. Blend until the mixture is completely smooth and creamy.
    Combine and Chill
    1. Pour the dressing over the cabbage mixture. Mix thoroughly until all the veggies are evenly coated.
    2. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the slaw to soften just the right amount.
    Serve
    1. Stir well before serving. Spoon it up alongside fried chicken, grilled fish, sandwiches, or BBQ.