The first time I made this coleslaw dressing at home I couldn’t believe how close it was to the Old Style KFC flavor I remembered.
It’s a tiny recipe—five minutes and six pantry ingredients—but it nails that creamy, slightly tangy, sweet balance every time.
This dressing is the backbone of the crunchy coleslaw you pair with fried chicken or a sandwich, and it’s forgiving enough for quick tweaks.
I often make a double batch and keep some in the fridge for sandwiches and slaws.
If you like classic comfort-food sauces, this one belongs in your rotation alongside a good gravy or simple vinaigrette.
Try it with a warm fried chicken plate to get that nostalgia in one bite.
Why You’ll Love This Recipe
- Fast: Ready in under five minutes with no special tools.
- Authentic: Tastes very close to the Old Style KFC coleslaw dressing.
- Flexible: Easy to scale, tweak sugar or vinegar to suit your taste.
- Pantry-friendly: Most kitchens already have the few ingredients required.
This dressing finishes silky, with a slightly thick coating that clings to shredded cabbage or carrot. The sugar softens the tang from the apple cider vinegar while the mayonnaise creates a lush, smooth mouthfeel. Salt and pepper are subtle but essential—salt lifts the flavors and black pepper gives faint warmth without dominating.
“Five stars — the texture is spot on and the flavor takes me right back. My family asked for this on our chicken night every week!” — reader review
If you’re pairing this coleslaw with winter soups, the contrast of creamy-cool slaw and a hot bowl is lovely.
Key Ingredients
Mayonnaise — The base of the dressing and where almost all the creaminess comes from. Use a full-fat, good-quality mayonnaise for stability and the correct mouthfeel; brands with real egg and oil (not low-fat) will mimic the KFC texture best. If you prefer a tangier mayo, try mixing half regular mayo and half a cultured mayonnaise for depth.
Apple cider vinegar — This provides the bright acid note that keeps the dressing from tasting flat. Apple cider vinegar has a mild fruitiness that pairs beautifully with sugar. If you only have white vinegar on hand, use it but reduce the amount by a quarter to avoid over-sharpening the dressing.
Sugar — The secret that softens the vinegar and rounds out the flavor. Granulated white sugar is what the original tastes like, but if you want a subtle molasses hint, experiment with light brown sugar. Keep the sugar measurement precise for the classic profile.
Milk — Acts as a thinning agent and creates a silkier, more pourable dressing. Whole milk will give the best texture; if you use non-dairy milk, choose a creamy one like oat for similar richness.
Full ingredient list:
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
When you make a platter with snacks like bat wing popcorn styles, a bowl of this slaw brightens the spread.
Step-by-Step Instructions
Step 1: Gather and measure
Measure 1 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon milk, 2 tablespoons sugar, 1 teaspoon salt, and 1/8 teaspoon pepper.
Use a medium mixing bowl so you have space to whisk without splatter.
Pro Tip: Use a liquid measuring spoon for the vinegar and milk to avoid overpouring. If the sugar feels clumpy, give it a quick stir before measuring.
Step 2: Combine the wet ingredients
Place the mayonnaise into the bowl first, then add the apple cider vinegar and milk.
The order helps the mayo loosen as the liquids hit it, making the whisking easier.
Pro Tip: Whisking starts easier when mayo is at room temperature; it blends smoother than straight-from-fridge mayo. If you forgot to temper it, whisk longer to break up any lumps.
Step 3: Add sugar and seasoning
Sprinkle in the sugar, salt, and pepper over the mayo mixture.
Whisk briskly until all granules dissolve and the mixture is glossy with no visible streaks.
Pro Tip: You’ll know it’s ready when the dressing has a uniform sheen and the sugar has fully dissolved—rub a little between fingers to check for graininess.
Step 4: Chill or serve
Use the dressing immediately to dress shredded cabbage or refrigerate for an hour to let flavors meld.
Chilling slightly thickens the dressing and calms the vinegar bite.
Pro Tip: For best texture, make the dressing at least 30–60 minutes ahead; the sugar dissolves fully and the flavors marry into a more balanced profile.
This dressing pairs exceptionally well with crockpot satay chicken for a picnic or an easy weeknight meal.
Expert Tips for Success
- Temperature matters: If your mayonnaise is straight from the fridge it will be firmer and harder to whisk smooth. Let ingredients sit at room temp for 10 minutes if you can.
- Whisking technique: Use a balloon whisk and make quick side-to-side strokes; you want to emulsify the milk and vinegar into the mayo without overbeating. Overworking won’t ruin it, but brisk, short bursts are efficient.
- Sugar dissolution: If your kitchen is cold, sugar may take longer to dissolve. Stir until the dressing is glossy and rub a bit between thumb and forefinger to check for tiny crystals.
- Taste-and-adjust: Start with the listed salt and sugar, then taste after chilling. If it tastes flat, a tiny extra pinch of salt wakes it up; if it’s too sharp, a scant ¼ teaspoon more sugar softens the edge.
- Milk swap guidance: Whole milk gives the best texture; use 2% only if you must. For dairy-free versions, choose full-bodied oat or soy milk. Almond is too thin and will change the mouthfeel noticeably.
- Make-ahead and flavor melding: Flavors deepen after a few hours. If you’re short on time, this is still fine immediately, but the classic profile emerges after waiting.
- Scalability: The recipe scales well; multiply proportions exactly for larger batches. If you double, taste-test the salt and sugar—sometimes you need minor tweaks when scaling up.
- Tools: A small silicone spatula helps scrape the bowl and incorporate any mayo sticking to the sides. A fine mesh sieve isn’t necessary here but is great when you want an ultra-silky dressing.
- Troubleshooting separation: If the dressing looks slightly separated, whisk in a teaspoon of room-temperature mayonnaise to re-emulsify. A drop of mustard also helps stabilize emulsions if you don’t mind a slight mustard note.
- Visual cue for readiness: The final dressing should coat a spoon cleanly and leave a thin ribbon on the surface that smooths back into the mixture in 3–5 seconds.
Storage & Freezing
Fridge: Store in an airtight container for up to 5 days. The dressing will thicken as it chills, so give it a good stir or whisk before serving.
Label the container with the date to keep track—freshness matters more with dairy-based dressings.
Freezer: Freezing mayonnaise-based dressings is not recommended. The emulsion can break on thawing, yielding a separated, grainy texture. If you must freeze, know the texture will likely change.
Thawing & reviving: If thawing causes separation, gently re-emulsify by whisking in a teaspoon of fresh mayonnaise or a small splash of warm water, whisking briskly until smooth. Use within 24 hours of restoring texture.
Portioning tip: If you regularly want small amounts, freeze in ice cube trays for single-use portions, then thaw one cube and re-emulsify gently—expect some texture change.
Store a sealed container alongside snack mixes for picnic prep, but keep the dressing chilled until service.
Variations & Substitutions
- Lighter version: Replace half the mayonnaise with plain Greek yogurt for tang and fewer calories. The dressing will be tangier and less rich but still delightful.
- Mustard twist: Add ½ teaspoon Dijon mustard for a faint sharpness and extra emulsifying power. This nudges the flavor away from a perfect KFC copy but adds complexity.
- Herb variation: Fold in 1 tablespoon finely chopped fresh chives or dill just before serving for herb brightness that lifts the dressing. Keep herbs to a small amount to preserve the original profile.
- Sugar swaps: Substitute light brown sugar for up to half the white sugar to introduce a caramel hint while keeping the overall sweetness similar. This will slightly darken the dressing but keeps the balance intact.
Frequently Asked Questions
Is this the exact KFC coleslaw recipe?
This dressing is a close copy of the Old Style KFC flavor profile—simple, sweet-tangy, and creamy. While proprietary recipes may differ slightly, the balance here of mayo, sugar, and apple cider vinegar recreates that recognizable taste for home cooks.
Can I use this dressing on other salads?
Yes. It works well on shredded cabbage, carrot slaws, chopped cole slaw mixes, and even as a creamy spread for sandwiches. Adjust sugar and vinegar to match the sweetness or acidity of the salad components.
Can I make this sugar-free or lower-sugar?
You can reduce sugar or use a granulated sugar substitute, but note texture and mouthfeel will change. Sugar does more than sweeten here—it balances the vinegar and modifies the mouthfeel. If using a sugar substitute, use one designed for baking to approximate the bulk.
How long does the flavor keep in the fridge?
Flavors stay vibrant for about 3–5 days in a sealed container. After that, acidity and sugar interactions can dull the brightness and may slightly change texture. Always smell and taste before serving.
Why does my dressing taste grainy sometimes?
Graininess usually means the sugar hasn’t fully dissolved. Whisk thoroughly and let it rest chilled for 30–60 minutes—the sugar will dissolve and the texture will smooth out. If still grainy, re-whisk vigorously or warm the bowl slightly and stir again.
Final Thoughts
This Copycat Old Style KFC coleslaw dressing is tiny in ingredient list but huge in nostalgia and utility.
Make it ahead, taste as you go, and don’t be afraid to tweak the sugar and salt to match your palate.
Please leave a star rating in the recipe card below and pin this to Pinterest if it brought back memories.
For more copycat inspiration and detailed variations see Easy KFC Coleslaw Recipe Copycat – Love From The Oven, explore another popular version at Copycat KFC Coleslaw – Family Fresh Meals, and read a tested variant at Copycat KFC Coleslaw – Simply Recipes.
Copycat Old Style KFC Coleslaw Dressing
Ingredients
Dressing Ingredients
- 1 cup mayonnaise Use full-fat, good-quality mayonnaise for best results.
- 1 tablespoon apple cider vinegar Provides bright acid; if using white vinegar, reduce by a quarter.
- 1 tablespoon milk Whole milk yields the best texture.
- 2 tablespoons sugar Granulated white sugar recommended for classic taste; light brown sugar can be a substitute.
- 1 teaspoon salt Essential for enhancing flavors.
- 1/8 teaspoon pepper Black pepper adds subtle warmth.
Instructions
Preparation
- Measure 1 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon milk, 2 tablespoons sugar, 1 teaspoon salt, and 1/8 teaspoon pepper into a medium mixing bowl.
- Add mayonnaise to the bowl first, then apple cider vinegar and milk. This order helps loosen the mayo.
- Whisk thoroughly until the mixture is smooth and glossy, ensuring granules of sugar dissolve.
- Use immediately or refrigerate for an hour to allow flavors to meld, enhancing the flavor and texture.
