The first time I made this copycat KFC coleslaw I was surprised by how close it tasted to the real thing.
It’s crisp, tangy, and just sweet enough to cut through rich fried chicken.
This version is dead-simple, uses pantry basics, and improves after a few hours in the fridge.
If you want a quick picnic side that actually holds up for a day, this is the recipe you’ll reach for.
No special tools. No weird ingredients. Just a few technique tweaks that make it sing.
Why You’ll Love This Recipe
- Fast to assemble with minimal prep.
- Uses common ingredients you probably already have.
- Flavors mellow and meld in the fridge for a superior texture.
- Great as a make-ahead side for picnics, BBQs, and weeknight dinners.
The texture is the first thing you’ll notice: crisp shreds of cabbage and carrots suspended in a creamy, slightly tangy dressing.
The dressing is smooth and light because of the buttermilk, which thins the mayo and adds a subtle tang.
Sugar and apple cider vinegar balance each other so the slaw tastes mildly sweet but never cloying.
The overall mouthfeel is crunchy and refreshing — the perfect foil for heavy foods like fried chicken.
“Made this for a family picnic and everyone asked whose recipe I used — they thought it was from KFC. Absolutely perfect!” — Jenna, reader
Key Ingredients
Cabbage (1 small head green cabbage, shredded)
Cabbage is the backbone of this coleslaw. Choose a fresh, dense head with tightly packed leaves.
Look for pale green outer leaves and avoid heads that feel spongy or have brown spots.
A coarse shred gives the best balance of crunch and dressing pickup.
Mayonnaise (1 cup mayonnaise)
Mayonnaise is the creamy base that carries flavor and binds the salad.
Use a good-quality mayo with non-offensive oil flavor; I often use an avocado-oil or standard full-fat mayonnaise for richness.
If you prefer a tangier backbone, blend half mayo and half Greek yogurt — but for the classic KFC profile, straight mayo is best.
Buttermilk (1/4 cup buttermilk)
Buttermilk thins the mayonnaise and adds a slight tang that mimics the subtle sour note in the original.
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon white vinegar or lemon juice to 1/4 cup milk and letting it sit for 5 minutes.
This ingredient keeps the dressing smooth and prevents it from feeling greasy.
Sugar (2 tablespoons sugar)
Sugar is crucial for the signature KFC-like balance.
It softens the sharpness of the vinegar and enhances the vegetables’ natural sweetness.
Use granulated sugar, and don’t skip it — the slaw will taste flat without that touch of sweetness.
Full ingredient list
- 1 small head green cabbage, shredded
- 1 cup carrots, shredded
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
Step 1: Prepare the vegetables
In a large bowl, combine the shredded cabbage and carrots.
Toss them together so the vegetables are evenly mixed and ready to hold the dressing.
Pro Tip: For an even shred, halve the cabbage, remove the core, then slice thinly with a sharp knife or use the large blade of a box grater for the carrots.
You’ll know it’s ready when the cabbage and carrots look uniformly shredded and there are no large chunks left.
Step 2: Whisk the dressing
In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, sugar, salt, and black pepper.
Whisk until the sugar dissolves and the dressing is smooth and slightly pourable.
Pro Tip: Whisk vigorously for 30 seconds so the sugar dissolves completely; a grainy dressing is avoidable.
You’ll know it’s ready when the dressing has loosened from thick mayo into a silky, coatable sauce.
Step 3: Combine the dressing with the vegetables
Pour the dressing over the cabbage and carrots and mix until well combined.
Use a large spoon or clean hands to fold the dressing through the vegetables so everything is evenly coated.
Pro Tip: Don’t overdress. Start with most of the dressing and save a tablespoon or two to adjust after chilling if needed.
Visual cue: When the vegetables glisten evenly and there are no dry pockets of cabbage, you’ve mixed enough.
Step 4: Chill to let flavors meld
Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Serving chilled makes a big difference — the dressing relaxes, the sugar dissolves further, and the cabbage softens just slightly.
Pro Tip: For best results make this 4–6 hours ahead, or even overnight.
You’ll know it’s ready when the salad has a uniform flavor and the cabbage has relaxed a touch while still staying crisp.
Expert Tips for Success
- Use a very sharp knife for shredding: a sharp blade slices cleanly, preserving cabbage texture and preventing bruising that can make the slaw watery.
- Dry the vegetables well: if you wash cabbage and carrots, spin them in a salad spinner or pat thoroughly with towels to avoid a diluted dressing.
- Measure the sugar: 2 tablespoons is more important than it sounds; decrease at your peril — too little sugar leaves a flat, acidic dressing.
- Balance salt to taste: start with the 1/2 teaspoon and adjust after chilling because flavors meld and saltiness becomes more pronounced.
- Chill long enough: at least 2 hours is a minimum. Overnight is ideal if you’re prepping ahead for a party.
- Scale the dressing visually: for extra creaminess add a tablespoon of full-fat Greek yogurt; for lighter slaw use an extra tablespoon of buttermilk and reduce mayo by the same amount.
- Avoid over-salting with seasoned salts or bouillons; plain kosher salt keeps the profile true to the copycat.
- Add dressing in two stages: this lets you control how wet the slaw ends up. Toss 3/4 in first, then add the rest if the slaw needs more moisture after chilling.
- Cold ingredients combine better: keep mayo and buttermilk chilled before mixing to prevent separation and to maintain a fresh-tasting dressing.
- Use fine black pepper: freshly cracked black pepper gives more aroma and lifts the overall flavor more than pre-ground pepper.
Storage & Freezing
Fridge storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Beyond that, the cabbage will lose its crunch and the dressing can make the slaw watery.
If you’ve made a large batch, portion into smaller containers so you only open what you need.
Smaller portions re-chill faster and stay fresher.
Freezer: Freezing coleslaw is not recommended.
The water in the cabbage expands and ruptures cell walls when frozen, leaving a limp, mushy texture after thawing.
If you must freeze: freeze only the undressed vegetables in a vacuum bag for up to 1 month, then thaw and toss with freshly made dressing.
Avoid freezing dressed coleslaw; the dressing separates and the texture becomes unpleasant.
Reheating / Serving after storage: Coleslaw is always served cold.
If it’s become watery after sitting, drain excess liquid, then add a tablespoon of fresh mayo and a squeeze of vinegar to revive the flavor and creaminess.
Variations & Substitutions
Tangy yogurt slaw: Replace half the mayonnaise with plain Greek yogurt for tang and a lighter texture.
This swaps calories for protein and gives a fresher tang without losing creaminess.
Vinegar-forward slaw: Use white wine vinegar in place of apple cider vinegar and decrease sugar by 1 teaspoon for a sharper profile.
This works well if your menu includes very sweet mains or if you prefer a brighter bite.
Dairy-free swap: Replace mayo with an olive-oil based vegan mayo and substitute buttermilk with unsweetened almond milk plus 1 teaspoon lemon juice.
The flavor will shift but the texture remains pleasantly creamy.
Add-ins for crunch and flavor: Fold in 1/4 cup finely chopped celery seed or a tablespoon of celery seed dust for a classic diner note.
Thinly sliced green onions or a few tablespoons of finely diced red bell pepper add color and extra crunch.
Frequently Asked Questions
Q: Is this recipe the exact KFC coleslaw recipe?
A: This is a close copycat inspired by the flavors and texture of KFC coleslaw.
The exact KFC formula is proprietary, but this version replicates the creamy tang, subtle sweetness, and crunchy vegetables that most people associate with that famous slaw.
Q: Can I make this ahead of time for a party?
A: Absolutely. Make it the day before and refrigerate for at least 4 hours or overnight.
Flavors meld and the texture remains pleasantly crisp for several hours after serving.
Q: My coleslaw turned out watery. What happened?
A: Watery slaw usually means either the vegetables were too wet when dressed or the slaw sat and released water.
Drain or pat dry the cabbage and carrots before dressing, and chill in a container with room to breathe to minimize water buildup. If it’s already watery, drain and add a touch more mayo or a tablespoon of Greek yogurt to re-emulsify.
Q: Can I adjust sweetness or acidity?
A: Yes. Taste after whisking the dressing and before pouring it over the vegetables.
If it’s too sharp, add another teaspoon of sugar. If it’s too sweet, add a touch more vinegar or a squeeze of lemon juice. Adjust in small increments.
Q: How can I make this lower in calories without losing texture?
A: Replace half the mayo with plain nonfat Greek yogurt and decrease sugar by 1 teaspoon.
Keep the buttermilk or use low-fat milk with a splash of vinegar to maintain brightness.
Final Thoughts
This copycat KFC coleslaw nails the nostalgic balance of creamy, tangy, and sweet while staying easy enough for weeknights.
Make it ahead, taste and tweak the dressing, and enjoy the way it perks up fried chicken and sandwiches alike.
Please leave a star rating in the recipe card below and pin this to Pinterest so you can find it for your next cookout.
Conclusion
For a helpful reference to variations and visuals, check this detailed version at Easy KFC Coleslaw Recipe Copycat – Love From The Oven.
If you want another take with slightly different ratios and tips, see the adaptable notes at Copycat KFC Coleslaw – Family Fresh Meals.
For a recipe with step-by-step photos and a home cook perspective, review the simply-styled guide at Copycat KFC Coleslaw – Simply Recipes.
KFC Inspired Coleslaw
Ingredients
Vegetables
- 1 small head green cabbage, shredded Choose fresh, dense heads with tightly packed leaves.
- 1 cup carrots, shredded Shred using a sharp knife or a box grater for best results.
Dressing
- 1 cup mayonnaise Use good-quality mayonnaise for richness.
- 1/4 cup buttermilk Substitute with milk mixed with vinegar if necessary.
- 1 tablespoon apple cider vinegar Adds tanginess to the dressing.
- 2 tablespoons sugar Essential for balancing the flavors - do not skip!
- 1/2 teaspoon salt Adjust to taste after chilling.
- 1/4 teaspoon black pepper Use fine freshly cracked pepper for better flavor.
Instructions
Preparation
- In a large bowl, combine the shredded cabbage and carrots. Toss together until evenly mixed.
- For an even shred, halve the cabbage, remove the core, and slice thinly.
Dressing
- In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, sugar, salt, and black pepper until smooth.
Combine
- Pour the dressing over the vegetables and mix until well combined.
- Start with most of the dressing and adjust after chilling if needed.
Chill
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
