The first time I made this copycat KFC coleslaw, I was chasing the exact tangy-sweet snap of the original.
It turns out the secret is not mystery ingredients, but a precise balance of texture and a dressing that sits in the fridge long enough to mellow.
This recipe nails the fine shred, the creamy-tang dressing, and the low-effort assembly that makes it a repeatable weeknight side.
Why You’ll Love This Recipe
– Ready with common pantry ingredients most home cooks already have.
– Super-fine texture that clings to dressing, so every forkful tastes balanced.
– Bright lemon and vinegar notes cut through the richness of mayonnaise for a fresh finish.
– Make-ahead friendly: it improves in flavor after chilling.
This coleslaw is all about contrast.
The cabbage is chopped very fine so the dressing can coat every strand, giving a silky mouthfeel rather than huge crunchy wedges.
The dressing is sweetened just enough that the acidity from lemon and vinegar sings through without being sharp, producing that familiar KFC profile — creamy, slightly sweet, and tangy.
“Delicious and shockingly close to the original KFC coleslaw — my family devoured it. I’ll never buy the tub again!” — Jamie, reader
If you want a weekend brunch pairing, this slaw brightens heavy eggs and tortillas beautifully.
Key Ingredients
– Cabbage: The star of the dish. Use a medium green cabbage and chop it extremely fine; large shreds won’t absorb the delicate dressing the same way. A finer texture mimics the original KFC mouthfeel and lets the dressing cling rather than pool at the bottom of the bowl.
– Mayonnaise: This provides the creamy backbone of the dressing. Use a full-fat mayonnaise for authentic richness; brands like Duke’s or Hellmann’s yield a stable, slightly tangy base. Lighter mayo will thin the dressing and change the flavor profile.
– Sugar: Granulated sugar is simple but essential. It balances the acidity from lemon and vinegar and creates that slightly sweet finish. Don’t substitute with too much alternative sweetener unless you adjust acid levels—regular granulated sugar keeps the flavor true.
– Lemon juice & white vinegar: These two acids work together to give the dressing brightness and lift. Fresh lemon juice adds a fresh citrus note that botted lemon lacks, while vinegar gives a clean sharpness that preserves the slaw’s freshness over refrigeration.
Full ingredient list:
- 8 cups finely chopped green cabbage (about 1 medium head)
- 1/4 cup shredded carrot (about 1 small carrot)
- 2 tablespoons minced onion
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice (fresh is best)
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Step-by-Step Instructions
Step 1: Prepare the vegetables
Finely chop the cabbage, shred the carrot, and mince the onion.
A food processor with the slicing or shredding disk makes quick work of this and gives the ultra-fine texture that clings to the dressing.
Combine all the vegetables in a large mixing bowl so they’re ready to receive the dressing.
Pro Tip: If you don’t have a food processor, use a sharp chef’s knife and slice thinly, then run the blade through the mound of sliced cabbage to get the tiny ribbons.
Visual cue: The cabbage should look like tiny ribbons, not chunky wedges.
Step 2: Make the dressing
In a separate bowl, whisk together the mayonnaise, sugar, whole milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth.
Taste and adjust: if it seems too sharp, add a touch more sugar; if it lacks brightness, add a splash more lemon.
Pro Tip: Whisking by hand for 30 seconds emulsifies the dressing and dissolves the sugar better than just stirring.
Visual cue: The dressing becomes glossy and pours slowly off the whisk.
Step 3: Combine and toss
Pour the dressing over the cabbage mixture and stir well to coat all vegetables evenly.
Use a large spoon or salad tongs to fold and flip the slaw rather than mashing it, which keeps texture light.
Pro Tip: Don’t overdress; start with most of the dressing and add the remainder if you want it looser.
Visual cue: Every strand of cabbage should have a thin coat of dressing without excess pooling.
Step 4: Chill and serve
Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Stir the slaw again before serving to redistribute any liquid that settles.
Pro Tip: The slaw tastes best cold and rested; letting it sit allows the sugar and acid to penetrate the cabbage for that authentic KFC-like flavor.
Visual cue: After chilling, the cabbage will look slightly wilted and glossy from the dressing.
If you serve bread on the side, quick sourdough discard biscuits or flatbread make excellent partners for this slaw.
Expert Tips for Success
– Use very fine chopping or shredding for texture: The original KFC coleslaw has an almost confetti-like texture. Finely chop the cabbage instead of coarse shredding to mimic that delicate mouthfeel. A food processor makes this consistent and fast.
– Measure acids and sugar accurately: The balance of lemon, vinegar, and sugar is delicate. Use a tablespoon and teaspoon for accuracy—too much acid will taste sharp, and too much sugar will make the slaw cloying.
– Full-fat dairy matters: Whole milk and buttermilk add body and a slight tang that low-fat substitutes won’t replicate. If you only have skim, reduce sugar slightly and add an extra tablespoon of buttermilk for tang.
– Chill long enough: Making the slaw at least 4 hours ahead lets flavors marry and softens the cabbage just enough; overnight is even better. If you serve immediately, flavors will be less integrated.
– Keep an eye on salt: Salt draws moisture from cabbage and can make the slaw watery if you over-salt early. Measure the 1/2 teaspoon, then taste after chilling and adjust if needed.
– Texture rescue: If your slaw becomes watery after sitting, drain any excess liquid and fold in a tablespoon of mayonnaise to regain creaminess without thinning.
– Equipment tip: Use a large shallow bowl to toss the dressing—more surface area helps coat the cabbage evenly and speeds refrigeration cooling.
– Serving suggestion: This slaw is classic with fried chicken, pulled pork, or as a crunchy topping for tacos and sandwiches.
For a sweet counterpoint, try pairing coleslaw with a fig-based salad from my fig recipes list for a balanced plate.
Storage & Freezing
Fridge: Store coleslaw in an airtight container in the refrigerator for up to 3 days.
It will become softer over time but will remain flavorful; stir before serving to redistribute dressing.
Freeze: Freezing fresh coleslaw is not recommended as the cabbage will become mushy upon thawing.
If you must, freeze only the dressing in an airtight container for up to 1 month, then thaw and whisk before adding to freshly chopped cabbage.
Reheating: Coleslaw is a cold side and should not be reheated.
If you prefer a warm slaw-style side, reheat the main protein and serve coleslaw chilled alongside.
Variations & Substitutions
– Lighter Mayo Option: Substitute half the mayonnaise with Greek yogurt for a tangier, lower-calorie dressing. Reduce buttermilk slightly to maintain thickness.
– Vegan Swap: Use vegan mayonnaise and a plant-based milk thinned with a teaspoon of apple cider vinegar to mimic buttermilk tang. Add a pinch more sugar to balance.
– Crunch Boost: Add 1/4 cup finely chopped apple or celery for extra crunch and a hint of sweetness. Use firm apple varieties like Honeycrisp to avoid sogginess.
– Herb & Spice Twist: Stir in a tablespoon of chopped fresh parsley or a pinch of celery seed for an herbier profile reminiscent of deli-style slaws.
Frequently Asked Questions
Q: Can I make this coleslaw the same day I plan to serve it?
A: Yes, you can, but flavor improves after chilling. If you’re short on time, let it rest at least 1 hour to allow the sugar and acids to penetrate the cabbage, though 4 hours is ideal.
Q: How fine should the cabbage be chopped?
A: Very fine—aim for thin ribbons roughly 1/8 to 1/4 inch wide that are then chopped into smaller pieces. The goal is a confetti-like texture so the dressing adheres to each strand.
Q: Can I replace buttermilk with something else?
A: If you don’t have buttermilk, use whole milk plus 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes to thicken slightly. This mimics buttermilk’s acidity.
Q: Will the sugar make this too sweet for savory dishes?
A: No. The amount of sugar is calibrated to balance the acidic components and create the signature KFC-style sweetness without overpowering savory mains.
Q: Is there a way to keep the slaw from becoming watery?
A: Drain any excess liquid after chopping the cabbage by letting it sit in a colander and pressing lightly. Also, avoid over-salting before chilling and store in a shallow airtight container to minimize moisture pooling.
Final Thoughts
This KFC coleslaw copycat is simple, true-to-form, and easy to prepare ahead.
If you try it, please leave a star rating in the recipe card below or pin this to Pinterest so others can find it.
Conclusion
For another take on the classic, check out this Easy KFC Coleslaw Recipe Copycat – Love From The Oven, which tests slightly different ratios.
If you want alternate copycat versions, this Copycat KFC Coleslaw – Family Fresh Meals has additional tips on texture and sweetening.
And for another well-tested recipe to compare, see KFC Coleslaw (Copycat) – Dinner, then Dessert.
KFC Coleslaw
Ingredients
Vegetables
- 8 cups finely chopped green cabbage (about 1 medium head) Ensure the cabbage is finely chopped for the best texture.
- 1/4 cup shredded carrot (about 1 small carrot)
- 2 tablespoons minced onion
Dressing
- 1/2 cup mayonnaise Full-fat mayonnaise provides authenticity.
- 1/3 cup granulated sugar Essential for balancing flavors.
- 1/4 cup whole milk For creaminess.
- 1/4 cup buttermilk Adds slight tang.
- 2 1/2 tablespoons lemon juice (fresh is best) Use fresh juice for optimal flavor.
- 1 1/2 tablespoons white vinegar Provides brightness.
- 1/2 teaspoon salt Adjust after chilling if needed.
- 1/4 teaspoon ground black pepper
Instructions
Preparation
- Finely chop the cabbage, shred the carrot, and mince the onion. Combine all the vegetables in a large mixing bowl.
Dressing Preparation
- In a separate bowl, whisk together mayonnaise, sugar, whole milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth.
- Taste and adjust the seasoning; add more sugar if too sharp or more lemon if lacking brightness.
Combine and Chill
- Pour the dressing over the cabbage mixture and stir well to coat all vegetables evenly.
- Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
Serve
- Stir the slaw before serving to redistribute any liquid that settles.
