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This Copycat KFC Coleslaw is creamy, sweet, tangy, and full of that finely chopped cabbage texture everyone loves from the restaurant version. It is quick to mix together, easy to make ahead, and one of my favorite side dishes for fried chicken, BBQ, sandwiches, picnics, and potlucks.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is every bit as good the KFC version, it makes a great simple side!” – Wilhelmina
“This was so good! Just like the original!” – Sam
“I made this for my family and they couldn’t stop talking about how good it was. Thanks for sharing!” – Crogan Family
Why I Love This Side
I have always loved KFC coleslaw, but I don’t love paying for a little container of it when I can make a big bowl at home for a fraction of the price. This recipe is one of those easy copycat recipes that comes in handy all summer long, especially when we are grilling, smoking meat, or putting together a quick fried chicken dinner.
What makes this recipe work is the balance in the dressing. The mayonnaise makes it creamy, the buttermilk gives it that classic tang, the sugar adds sweetness, and the vinegar and lemon juice brighten everything up. The cabbage and carrots are chopped fine, so you get that familiar KFC-style texture instead of long, stringy pieces of cabbage. The mustard is optional, and I like it both ways. It adds a little extra flavor, but you can leave it out if you want the dressing to stay more simple and classic.
🩷 Erica
Ingredients You’ll Need
- Cabbage: Green cabbage gives this coleslaw its classic crunch, and it should be finely chopped for the best KFC-style texture.
- Carrots: Just a small amount adds color and a little natural sweetness without taking over the recipe.
- Sugar: This gives the dressing the sweet flavor people expect from KFC coleslaw.
- Salt and pepper: Simple seasoning helps bring out the flavor of the dressing and vegetables.
- Milk and buttermilk: Milk thins the dressing while buttermilk adds that creamy, tangy flavor.
- Mayonnaise: Use a mayonnaise you like because it is the base of the dressing.
- White vinegar and lemon juice: These add the tangy flavor that balances the sweetness.
- Yellow mustard: This is optional, but it adds a little extra flavor if you like a slightly brighter dressing.
Ingredient Additions and Substitutions
- Bagged coleslaw mix – You can use a bag of coleslaw mix to save time. For a closer KFC texture, chop it a little finer before adding the dressing.
- Grated onion – If you like a little onion flavor, add a small amount of finely grated onion. A little goes a long way.
- Apple cider vinegar – This can be used instead of white vinegar, though it will change the flavor slightly.
- Red wine vinegar – One reader said they liked using red wine vinegar because it has a softer bite.
- Buttermilk powder – If you do not want to buy a full carton of buttermilk, use prepared buttermilk made from buttermilk powder according to the package directions.
- Celery seed – This is not necessary for the KFC-style flavor, but you can add a small pinch if you like it in coleslaw.
- Less sugar – If you prefer your coleslaw less sweet, start with a little less sugar and add more to taste.
- No mustard – The mustard is completely optional. Leave it out for a more classic, simple flavor.
How to Make Copycat KFC Coleslaw
- Chop the vegetables. Finely chop the cabbage and carrots. The smaller texture is what makes this feel like KFC coleslaw instead of regular shredded coleslaw.
- Mix the dressing. In a separate bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice, and optional mustard until smooth.
- Combine. Pour the dressing over the cabbage and carrots, then stir until everything is evenly coated.
- Chill and serve. Cover and refrigerate until ready to serve. It tastes best after it has had time to chill, and I like to give it at least a couple of hours when I can.
Recipe Tips
- Chop the cabbage fine. KFC coleslaw has a small, finely chopped texture, not long shreds.
- Use real buttermilk if possible. Milk mixed with lemon juice can work in a pinch, but real buttermilk gives the dressing better flavor.
- Let it chill. You can serve it right away, but the flavor is better after it has rested in the refrigerator.
- Toss before serving. The dressing can settle a little as it sits, so give the coleslaw a good stir before serving.
- Do not overdo the add-ins. The reason this recipe tastes like KFC coleslaw is because it stays simple.
- Prevent watery coleslaw. If your cabbage seems extra watery, lightly salt it, let it sit for 20 to 30 minutes, then rinse and pat it very dry before adding the dressing.
- Use cold ingredients. This coleslaw tastes best served cold, especially with fried chicken or BBQ.
- Make it the day before. This is a great make-ahead side dish because the flavors have time to come together.
Frequently Asked Questions
The finely chopped cabbage, sweet and tangy dressing, and creamy buttermilk base give it that familiar KFC-style flavor. This is a homemade copycat recipe, not the official restaurant recipe, but it has that same creamy, sweet, tangy taste.
Yes! Bagged coleslaw mix works great. If the cabbage pieces are long, chop the mix a little finer so the texture is closer to KFC coleslaw. If the mix already has carrots, you do not need to add more.
It can, and the flavor gets better as it chills. I like to let it sit for at least 30 minutes to a couple of hours, but overnight is even better if you have time. Just stir it well before serving.
Leftover coleslaw is best within 2 to 3 days. After that, the cabbage starts to soften and the dressing can get watery.
Yes, but the flavor will be a little different. Buttermilk gives the dressing its tangy flavor and creamy texture. If you do not have it, you can use prepared buttermilk from powder or use extra milk with a small squeeze of lemon juice.
No, the mustard is optional. I like the flavor it adds, but you can leave it out if you want a more classic, simple dressing.
Yes, but keep it light. A small amount of finely grated onion adds flavor without making the coleslaw taste too strong. If you are sensitive to onion, skip it.
For this recipe, you need 8 cups of finely chopped cabbage. That is usually about one small head of cabbage or a 16-ounce bag of coleslaw mix, depending on how finely it is chopped.
Cabbage naturally releases water as it sits. To help prevent watery coleslaw, dry the cabbage well before mixing, avoid over-salting, and stir the coleslaw before serving.
Yes, a food processor makes prep a little faster but you have to be careful not to over do it. Pulse the cabbage and carrots just until finely chopped, but stop before they turn mushy.
Make Ahead and Storage
- Make ahead: This coleslaw can be made several hours ahead or the night before. Keep it covered in the refrigerator until ready to serve.
- Best texture: For the freshest crunch, you can chop the cabbage and make the dressing separately, then combine them a few hours before serving.
- Storing leftovers: Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Before serving: Stir well before serving because the dressing may settle at the bottom.
- Freezing: Do not freeze this coleslaw. The cabbage and creamy dressing do not thaw well.
Pairing Ideas
This Copycat KFC Coleslaw goes with so many easy dinners. I love it with Fried Chicken, Oven Fried Chicken, BBQ Pulled Pork Sandwiches, Fried Chicken Po Boys, Honey BBQ Grilled Chicken, Smoked Ribs, Homemade Burgers, hot dogs, and sandwiches. It is also perfect for picnics, potlucks, and summer cookouts because it is cold, creamy, and easy to make ahead.
More Side Salad Recipes
This Copycat KFC Coleslaw is creamy, crunchy, sweet, tangy, and so easy to make at home. It is one of those simple side dishes that works with almost anything, especially fried chicken and BBQ. If you try it, leave a comment and a rating below. I would love to hear what you served it with! 💛
Copycat KFC Coleslaw Recipe
Video
Ingredients
- 8 cups finely chopped cabbage, (about 1 cabbage or 16 oz bagged)
- ¼ cup julienned carrot
- ⅓ cup sugar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup milk
- ½ cup mayonnaise
- ½ cup buttermilk
- 1 ½ tablespoons distilled white vinegar
- 2 ½ tablespoons lemon juice
- 1 ½ teaspoons yellow mustard, optional, but adds a nice flavor
Instructions
- In a large bowl, toss the finely chopped cabbage and carrot together. Set aside.
- In a separate bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice, and optional mustard until smooth.
- Pour the dressing over the cabbage and carrots and mix well.
- Cover and refrigerate until ready to serve. For the best flavor, chill for at least 2 hours or overnight.
Notes
- Finely chop the cabbage for the closest KFC-style texture.
- A bag of coleslaw mix can be used to save time, but chop it finer if the pieces are long.
- The mustard is optional. It adds a little extra flavor, but the recipe still works well without it.
- Real buttermilk gives the dressing the best tangy flavor.
- This coleslaw can be served right away, but it tastes best after chilling.
- Stir well before serving.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Do not freeze this coleslaw.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Perfect cole slaw. Thank you for the recipe!
Was wonderful
Thank you for the 5-star review! We appreciate it!
This is every bit as good the KFC version, it makes a great simple side!
This has the PERFECT flavor!!!
This was so good! Just like the original!
This slaw is every bit as good as the original! It was perfect with BBQ chicken!
Can’t wait to make this! Can this be made a day ahead?
Absolutely!
Second time trying the copycat recipe. First time trying this recipe, won’t be looking for a third recipe.
Excellent!!!
Thank you for the recipe! I just have one question. To me, it’s almost impossible to measure 6 cups of shredded cabbage, accurately. Maybe you could gives us the weight of 6 cups shredded cabbage?
It should be about half of a large cabbage (possibly a little more), so about 1 pound of cabbage. Hope this helps!
I love KFC coleslaw but this is so much better! I can see adding onion, celery, mustard, but I like my slaw a bit sweet and low on the vinegar side. So, I don’t add all the sugar called for, I mix the base ingredients, milk, mayo, vinegar and lemon then i add some sugar till the flavor balances and I can taste everything. I use red wine vinegar because its less of a bite, very little salt, to taste only.
Oh I love the idea of using the red wine vinegar so it’s not as strong. Thanks for sharing your adjustments!
Just made this. YUMMY! I omitted the buttermilk (because I didn’t t have any) and reduced the milk to half. I also added a half teaspoon of celery seeds and added a stalk of celery and half an onion. Just because I like that stuff! Thanks for sharing!
So glad that you liked this recipe– great idea reducing the milk!
I actually made this and it does taste like the KFC coleslaw but even better! Thanks for the great recipe!
Great recipe! America’s test kitchen says if you salt the shredded cabbage/carrot mixture, place it in a colander over a bowl and let it set for at least an hour, it will render most of the liquid out. Simply drain then toss with the rest of the ingredients. That way you won’t lose any of the flavor when you drain. 🙂
haha I actually saw that episode! Maybe I did something wrong but for some reason the cabbage came out too salty and I ended up throwing it all out. I probably used too much salt and needed to go re-watch the episode. I will definitely be trying it again and possibly update this recipe accordingly if it turns out!
I followed america test kitchen recipe and the just a pinch of salt drain prep. It was salty!!! Not the first time america test kitchen failed me but it was the last. Your recipe is much better!
I worked at KFC for many years and personally made the coleslaw myself… and there’s had onion. Which I HATE.. so I LOVE this recipe!
I made this for my family and they couldn't stop talking about how good it was – Thanks for sharing!
I LOVE KFC's coleslaw!! And being five and a half months pregnant I crave it SO MUCH. I am so going to make this!!! Thank you!