If you’ve ever craved that perfectly creamy, slightly tangy KFC coleslaw but didn’t want to make a trip to the drive-thru, you’re in for a treat. This copycat recipe captures the signature taste and texture that made the Colonel’s coleslaw famous, bringing that classic deli-style side dish right to your kitchen.
After countless tests and tweaks, this recipe nails the balance of sweet, tangy, and creamy that KFC fans know and love. The secret lies in the finely chopped cabbage and the precise blend of dressing ingredients that give it that unmistakable flavor.
Why You’ll Love This
- Tastes incredibly close to the real KFC version
- Makes enough for family gatherings but easily halved
- Stays fresh in the fridge for up to 3 days
- No special ingredients required – just pantry staples
- Perfect make-ahead side dish
Ingredients
- 1 Bag coleslaw mix shredded cabbage
- ½ C. Shredded carrots
- ¼ C. Finely chopped onion
- ½ C. Mayonnaise
- ¼ C. Buttermilk
- ¼ C. Milk
- ¼ C. Granulated sugar
- 2 Tbsp. Lemon juice
- 1 Tbsp. White vinegar
- Salt and pepper to taste
Instructions
- Finely chop the cabbage into very small pieces, about 1/8 inch in size.
- Combine the chopped cabbage, carrots, and minced onion in a large bowl.
- In a separate bowl, whisk together sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice until smooth.
- Pour the dressing over the cabbage mixture and stir well to combine.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Stir well before serving.
Tips & Variations
- Use a food processor to chop the cabbage extra fine for that authentic KFC texture
- No buttermilk? Mix regular milk with 1 teaspoon of lemon juice as a substitute
- For a healthier version, use light mayonnaise and artificial sweetener
- Add extra carrots for more color and crunch
Serving Suggestions
This coleslaw pairs perfectly with fried chicken, pulled pork sandwiches, or any classic BBQ dish. It’s also great as a cooling side for spicy foods or piled high on hot dogs and hamburgers.
Notes
- Stores well in an airtight container for up to 3 days
- The flavor improves after 24 hours in the refrigerator
- Drain any excess liquid before serving if needed
FAQs
- Can I make this ahead? Yes, it’s actually better when made 1-2 days in advance.
- Why is my coleslaw watery? Make sure to drain the cabbage well after chopping and don’t skip the salt.
- Can I freeze this coleslaw? No, freezing will make it soggy. Fresh is best.
- How fine should I chop the cabbage? Aim for very small pieces, about 1/8 inch, for that authentic KFC texture.
Ingredients
- 1 Bag coleslaw mix shredded cabbage
- ½ C. Shredded carrots
- ¼ C. Finely chopped onion
- ½ C. Mayonnaise
- ¼ C. Buttermilk
- ¼ C. Milk
- ¼ C. Granulated sugar
- 2 Tbsp. Lemon juice
- 1 Tbsp. White vinegar
- Salt and pepper to taste
Steps
- Finely chop the cabbage into very small pieces, about 1/8 inch in size.
- Combine the chopped cabbage, carrots, and minced onion in a large bowl.
- In a separate bowl, whisk together sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice until smooth.
- Pour the dressing over the cabbage mixture and stir well to combine.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Stir well before serving.
Notes
- Stores well in an airtight container for up to 3 days
- The flavor improves after 24 hours in the refrigerator
- Drain any excess liquid before serving if needed
