KFC Coleslaw Recipe: Let’s be real—there’s just something addictive about that creamy, tangy, sweet KFC coleslaw. It’s the perfect sidekick to a bucket of crispy fried chicken or a juicy BBQ plate.
The good news? You don’t have to wait in line at the drive-thru to enjoy it. With just a few simple ingredients and a little prep time, you can whip up this iconic coleslaw right at home.
This step-by-step guide will walk you through everything from chopping the veggies to perfecting the creamy dressing. Ready to make your own copycat KFC coleslaw that tastes just like the real deal (maybe even better)? Let’s get started!
Why Everyone Loves KFC Coleslaw
KFC coleslaw isn’t your average slaw. It’s not just a side dish—it’s a nostalgic experience. The finely chopped cabbage, the soft texture, the sweet and tangy dressing—it all comes together in a way that makes you want to eat it by the spoonful. Unlike many store-bought coleslaws that are too watery or overly sour, KFC nails the perfect balance.
This creamy goodness has a hint of tartness from vinegar, a touch of sweetness from sugar, and a rich creaminess from mayonnaise. And let’s not forget that it pairs perfectly with fried food, grilled meats, or even just a simple sandwich. It’s comfort food, plain and simple.
What Makes KFC Coleslaw Unique?
The secret to KFC’s coleslaw magic lies in its fine chop. Unlike other slaws that use shredded cabbage, this recipe uses finely diced cabbage, carrots, and onion, giving it that soft texture that melts in your mouth. The dressing is a perfect blend of mayonnaise, vinegar, and sugar with just a hint of onion flavor—not too overpowering, but enough to give it that classic kick.
Also, there’s no green or red bell pepper, no exotic ingredients—just pantry staples, combined in a way that works. It’s not flashy, but that’s exactly why it works so well. Simplicity and consistency—that’s the KFC way.
Nutrition Facts of KFC Coleslaw
Here’s a quick breakdown of the nutritional profile per 1/2 cup serving (approximately):
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Cholesterol | 5mg |
| Sodium | 180mg |
| Carbohydrates | 14g |
| Sugars | 13g |
| Fiber | 2g |
| Protein | 1g |
This makes it a bit indulgent, but hey—it’s all about balance, right?
List of Ingredients You’ll Need
Fresh Vegetables
- 8 cups finely chopped green cabbage (about 1 medium head)
- 1/4 cup shredded or finely minced carrots
- 2 tablespoons finely minced yellow or sweet onion
Creamy Dressing Ingredients
- 1/2 cup mayonnaise (preferably full-fat)
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 1/3 cup granulated sugar
- 1/4 cup white vinegar
- Juice of 1 lemon (about 2 tablespoons)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
All these ingredients are easy to find and probably already in your kitchen!
Kitchen Tools You’ll Need
- Large mixing bowl
- Medium bowl (for the dressing)
- Sharp knife or food processor
- Cutting board
- Measuring cups and spoons
- Whisk
- Plastic wrap or airtight container for storing
Tips Before You Start
- Use fresh produce: Fresh cabbage and carrots make all the difference in taste and texture.
- Chop finely: Texture matters here. The goal is a fine chop—not shredded or stringy.
- Let it chill: The magic happens when it sits in the fridge. Don’t skip this step!
- Use real buttermilk: For that authentic KFC flavor, real buttermilk is key. If you don’t have it, mix 1/4 cup milk with 1 tsp vinegar or lemon juice as a substitute.
Step-by-Step Guide to Making KFC Coleslaw
Step 1: Preparing the Vegetables
Start with your cabbage. Remove any outer leaves that are wilted or tough. Cut the cabbage into quarters, remove the core, and finely chop it using a knife or food processor. You’re looking for small, rice-sized pieces—this is what gives KFC coleslaw its signature texture.
Next, peel your carrots and either grate them or finely mince them with a knife. Do the same with the onion. The key is consistency—keep everything uniform so the texture is creamy, not crunchy.
Transfer all the chopped veggies into a large mixing bowl and mix them together thoroughly.
Step 2: Making the Dressing
In a separate bowl, combine the mayonnaise, buttermilk, whole milk, sugar, white vinegar, lemon juice, salt, and pepper. Use a whisk to blend everything until smooth and creamy.
Taste it! This dressing should be sweet, tangy, and creamy with a nice balance of acidity and sweetness. If it’s too tangy, add a pinch more sugar. Too sweet? Add a touch more vinegar. Make it your own.
Step 3: Mixing Everything Together
Pour the dressing over the bowl of chopped veggies. Using a spatula or wooden spoon, gently mix until all the cabbage, carrot, and onion are fully coated in the creamy dressing.
At first, it may look like there’s too much dressing—but don’t worry. As the slaw chills, the cabbage absorbs some of that moisture, and the texture softens to that perfect creamy consistency.
Step 4: Chilling the Coleslaw
This step is critical. Cover the bowl with plastic wrap or transfer the slaw to an airtight container and refrigerate it for at least 4 hours—overnight is even better.
During this time, the flavors meld together, and the cabbage softens into that familiar KFC texture. You’ll notice that the dressing thickens and clings beautifully to the veggies.
Best Ways to Serve KFC Coleslaw
Now that you’ve got your homemade KFC-style coleslaw ready, let’s talk about how to serve it. This creamy side dish is way more versatile than most people think. Obviously, it goes great with fried chicken—that’s the classic combo. But that’s just the beginning.
Try serving it with:
- Pulled pork sandwiches – the coleslaw adds crunch and balance to rich meat.
- BBQ ribs or brisket – the tangy flavors cut through smoky, fatty cuts.
- Grilled burgers and hot dogs – use it as a topping or serve on the side.
- Fish tacos – this coleslaw brings in a cool, creamy texture.
- Baked potatoes – a spoonful on top adds a refreshing crunch.
It’s also a great addition to potlucks, picnics, and lunchboxes. The key is to keep it chilled until ready to serve. Nobody wants warm, soggy coleslaw, right?
Storage Tips: Keep It Fresh
One of the great things about this homemade KFC coleslaw recipe is that it actually gets better the next day. The longer it sits (up to 2–3 days), the more flavorful it becomes. Here’s how to store it the right way:
- Refrigerator: Store in an airtight container. It stays fresh for up to 4 days. Stir it before serving to redistribute the dressing.
- Do Not Freeze: Freezing coleslaw isn’t a good idea. The cabbage will become mushy and the dressing can separate.
- Separate Dressing Option: If you plan on making a big batch for a party or later use, you can chop the veggies and store them separately from the dressing. Mix them just before serving for maximum crunch.
How to Customize Your Coleslaw
Adding a Spicy Kick
Want to give your slaw a little heat? No problem. Just a few tweaks and you can turn this creamy classic into a bold side dish.
Try adding:
- A pinch of cayenne pepper or red pepper flakes
- 1–2 teaspoons of hot sauce
- A finely chopped jalapeño or green chili
Add these directly into the dressing before mixing with the veggies. It’ll give your coleslaw an unexpected twist that works great with spicy chicken or tacos.
Making It Vegan
Yes, you can make this coleslaw 100% plant-based and still keep that delicious flavor.
Just swap out:
- Regular mayonnaise for vegan mayo
- Buttermilk and milk for unsweetened almond milk + 1 tsp lemon juice or vinegar
The rest of the recipe remains the same. It’s just as creamy, tangy, and satisfying—perfect for plant-based BBQs and potlucks.
Common Mistakes to Avoid
Even though this recipe is simple, a few common mistakes can ruin the flavor and texture. Here’s what to watch out for:
- Not chopping finely enough: Big, chunky cabbage pieces won’t soak up the dressing and won’t give you that signature KFC texture.
- Skipping the chill time: Letting it sit is non-negotiable. It needs time to soften and absorb the flavors.
- Overdressing or underdressing: Too much dressing makes it soupy. Too little makes it dry. Follow the recipe closely, and adjust only slightly to taste.
- Using pre-shredded mix without checking it: Pre-packaged mixes often have thick, dry pieces and sometimes even preservatives. If you’re using one, chop it finer and rinse well.
- Using low-fat mayo: This is one of those times where full-fat is the way to go. Low-fat versions can make your dressing too watery and bland.
Why Homemade is Better Than Takeout
Making KFC coleslaw at home isn’t just about saving a trip to the restaurant. It’s about control. You get to choose the ingredients—no preservatives, no mystery oils, and no over-sugared dressings. You can adjust the sweetness, acidity, or creaminess to suit your taste buds.
Plus, it’s way cheaper. You’re making a giant bowl of coleslaw for the price of a small side cup at KFC. And don’t forget—the satisfaction of saying, “Yep, I made that” hits different when your guests are going back for seconds.
FAQs about KFC Coleslaw Recipe
Can I use pre-shredded coleslaw mix?
Yes, but chop it even finer to get the right texture. Pre-shredded mixes tend to be chunkier than KFC’s style.
How long does homemade KFC coleslaw last?
Stored in an airtight container in the fridge, it’ll stay fresh for up to 4 days. Just stir before serving.
What kind of vinegar is best for coleslaw?
White vinegar is the go-to for the authentic taste, but you can experiment with apple cider vinegar for a tangier twist.
Is KFC coleslaw gluten-free?
Yes, the ingredients in this homemade version are naturally gluten-free—but always double-check your mayo and other condiments just to be sure.
Can I freeze coleslaw?
Nope. Freezing will change the texture and ruin the dressing. It’s best enjoyed fresh or within a few days of making it.
Conclusion
So there you have it—your complete guide to recreating KFC’s iconic coleslaw right in your own kitchen. It’s creamy, crunchy, sweet, tangy, and downright addictive. And the best part? You’re in charge. You can customize it, double the batch, make it vegan, or give it a spicy kick.
Whether you’re prepping for a summer BBQ, craving a fast-food fix, or just need the perfect side dish, this homemade KFC coleslaw checks all the boxes. Give it a try, let it chill, and taste the magic. Once you make it yourself, there’s no going back to the drive-thru.
