The KFC Coleslaw You Can Make at Home (It’s Almost Too Easy)

You know that coleslaw at KFC? The one that’s creamy and tangy and just sweet enough, the one that somehow makes you forget you’re eating cabbage? It’s the perfect side dish for fried chicken, burgers, or just about anything. And it’s surprisingly easy to make at home.

This is that coleslaw. Finely chopped cabbage, a little carrot for color, and a creamy dressing that’s tangy and slightly sweet. The secret is the buttermilk and milk—they make the dressing lighter and creamier than a straight mayo version. And the chilling time? That’s when the flavors meld and the cabbage softens just enough.

I’ve made this for BBQs, potlucks, and weeknight dinners when I wanted something fresh and crunchy. It always gets compliments. And the best part? It comes together in about ten minutes. The hardest part is waiting for it to chill.

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Why This Coleslaw Works

• Creamy, Tangy, and Sweet. The dressing is perfectly balanced. Sweet, tangy, and creamy without being heavy.
• Just Like the KFC Original. This is a faithful copycat. If you know, you know.
• Comes Together in Minutes. Chop, whisk, toss, chill. That’s it.
• Gets Better as It Sits. The flavors meld in the fridge. Make it a day ahead for the best results.

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What You’ll Need

• 8 cups finely chopped cabbage – Green cabbage is classic. Use a knife or a food processor for fine shreds.
• ¼ cup shredded carrot – For color and a little sweetness.
• 2 tablespoons minced onion – Finely minced so it blends into the dressing.
• ½ cup mayonnaise – Full-fat gives the best flavor and texture.
• ¼ cup buttermilk – The tangy secret.
• ¼ cup milk – Whole milk gives the richest result.
• 2 tablespoons sugar – Just enough sweetness.
• 2 tablespoons white vinegar – For tang.
• Salt and black pepper, to taste

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Let’s Make It

Step 1: Prep the Vegetables
In a large bowl, combine the finely chopped cabbage, shredded carrot, and minced onion.

Step 2: Make the Dressing
In a separate bowl, whisk together the mayonnaise, buttermilk, milk, sugar, white vinegar, salt, and pepper until smooth.

Step 3: Combine and Toss
Pour the dressing over the cabbage mixture. Toss until everything is evenly coated.

Step 4: Chill
Cover and refrigerate for at least 2 hours. This is important—it gives the flavors time to meld and the cabbage time to soften.

Step 5: Serve
Stir before serving. Serve cold.

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KFC-Style Coleslaw Copycat

Prep Time	Chill Time	Total Time	Servings
10 minutes	2 hours	2 hours 10 min	6-8

A Few Things I’ve Learned

• Chop it fine. The key to KFC-style coleslaw is the finely chopped cabbage. Use a sharp knife or a food processor.
• Don’t skip the chill. Two hours in the fridge lets the flavors come together and the cabbage soften just enough.
• Buttermilk matters. It gives the dressing that signature tang. If you don’t have it, make a substitute with milk and lemon juice.
• Taste before serving. Add more salt, pepper, or sugar if needed.

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Ways to Make This Your Own

• Add a Little Heat: Add a pinch of cayenne or a dash of hot sauce.
• Make It Sweeter: Add an extra tablespoon of sugar.
• Make It Tangier: Add an extra tablespoon of vinegar.
• Add Fresh Herbs: Stir in chopped parsley or dill.
• Use Red Cabbage: For a colorful twist.

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Your Coleslaw Questions, Answered

Q: Can I use a food processor to chop the cabbage?
A: Yes. Use the shredding disc or pulse it in the food processor until finely chopped.

Q: Can I use a different type of milk?
A: Yes. Whole milk gives the richest texture, but 2% or skim works. For a dairy-free version, use plant-based milk and a dairy-free buttermilk substitute.

Q: Can I make this ahead of time?
A: Yes. It’s actually better the next day. Keep it chilled and stir before serving.

Q: How long does this coleslaw keep?
A: About 3-4 days in the fridge. Stir before serving.

Q: Can I use a different type of vinegar?
A: Yes. Apple cider vinegar works well. The flavor will be slightly different but still delicious.

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