KFC COLESLAW (COPYCAT RECIPE!)

Introduction

There’s something special about a side dish that can steal the spotlight at any meal, and coleslaw is one of those timeless favorites. Whether you’re enjoying it alongside fried chicken, burgers, or barbecue, a great coleslaw has the power to balance out rich, savory dishes with its creamy tang and refreshing crunch. This KFC coleslaw copycat recipe captures the flavor and texture of the fast-food classic, giving you a homemade version that’s just as delicious—if not better. Made with simple ingredients and ready in just minutes, it’s the ultimate crowd-pleasing side you’ll want to make over and over again.

My recipe story

Growing up, no trip to KFC was complete without a little container of their creamy coleslaw. It was the cool, crisp balance to the hot, crispy chicken. For years, I tried to recreate that exact flavor at home but often ended up with coleslaws that were either too watery, too sweet, or too heavy. After experimenting with different ingredient ratios, I finally discovered the perfect blend that mirrors the restaurant’s iconic recipe. Today, this copycat version is a staple in my household, especially during summer barbecues and holiday gatherings. It’s the dish that gets scraped clean every single time, and my family insists it tastes even better than the original.

Ingredient breakdown

The beauty of this coleslaw recipe lies in its simplicity. At its core, it uses fresh cabbage and carrots, which provide the crisp texture you expect in every bite. Half a head of cabbage is just the right amount to feed a family or small gathering, and when shredded finely, it gives you that classic KFC-style consistency.

Carrots add both color and a hint of natural sweetness that balances out the tangy dressing. While some coleslaw recipes overload the mix with vegetables, this one keeps it true to the original—simple, straightforward, and delicious.

The dressing is where the magic happens. A mixture of buttermilk, white vinegar, sugar, mayonnaise, and seasonings transforms the shredded veggies into a creamy, tangy masterpiece. Buttermilk provides that signature tang and creaminess, while vinegar adds a refreshing bite that keeps the coleslaw from feeling too heavy. The touch of sugar is essential—it balances the acidity and enhances the overall flavor.

Equipment you’ll need

• Large mixing bowl
• Sharp knife or mandoline slicer
• Grater or food processor with shredding blade
• Whisk
• Measuring cups and spoons
• Airtight container for storage

Step-by-step directions

1. Prepare the cabbage: Begin by removing any wilted or tough outer leaves from the cabbage. Slice it in half and use a sharp knife or mandoline to finely shred half a head. The key is achieving small, uniform pieces that resemble the fine chop of KFC’s coleslaw. Place the shredded cabbage into a large mixing bowl.
2. Shred the carrot: Peel your carrot and grate it using the fine side of a box grater. You can also pulse it quickly in a food processor for an even finer texture. Add the shredded carrot to the bowl with the cabbage and toss lightly to combine the vegetables.
3. Mix the dressing: In a separate bowl, whisk together 2 tablespoons of buttermilk, 4¼ teaspoons of white vinegar, ½ cup of mayonnaise, 2½ tablespoons of sugar, a pinch of salt, and a dash of pepper. Whisk until the mixture is smooth and creamy with no lumps.
4. Combine vegetables and dressing: Pour the dressing over the shredded cabbage and carrot. Use a spatula or large spoon to gently fold everything together, ensuring the vegetables are evenly coated with the creamy dressing. Take your time to avoid bruising the cabbage.
5. Chill and serve: Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and gives you that authentic KFC-style taste. Serve cold and enjoy!

Variations & substitutions

You can easily adjust this recipe to suit your taste. Swap green cabbage for a mix of green and red cabbage to add vibrant color. If you don’t have buttermilk, simply mix regular milk with a splash of lemon juice or vinegar to create a quick substitute. For a lighter version, replace some of the mayonnaise with plain Greek yogurt to cut down on calories without sacrificing creaminess. If you prefer a less sweet coleslaw, reduce the sugar slightly, or add a teaspoon of honey for a more natural sweetness.

Storage, freezing & make-ahead

This coleslaw is best enjoyed fresh but will keep well in the refrigerator for 3–4 days in an airtight container. Stir before serving to redistribute the dressing. Freezing is not recommended as the vegetables will lose their crispness and become soggy once thawed. For make-ahead prep, shred the cabbage and carrot a day in advance and store them separately in airtight containers. Prepare the dressing and keep it refrigerated, then mix everything together a few hours before serving for the best texture.

Serving ideas & pairings

This coleslaw pairs beautifully with fried chicken, barbecue ribs, pulled pork sandwiches, or grilled burgers. It’s also a refreshing side for summer cookouts, picnics, and holiday potlucks. Try it as a topping for fish tacos or as a crunchy addition inside a BBQ chicken sandwich. The cool, tangy flavor cuts through rich and smoky dishes, making it an ideal balance for hearty meals.

FAQ

• Can I use pre-shredded coleslaw mix? Yes, a bag of coleslaw mix works well and saves time. Just be sure it’s finely shredded for the best texture.
• Is this recipe exactly like KFC’s? It’s very close in taste and texture, with a creamy tangy flavor that many say is even better than the restaurant version.
• Can I make this coleslaw dairy-free? Yes, substitute buttermilk with a dairy-free milk plus vinegar and use vegan mayo for a dairy-free option.
• Why is my coleslaw watery? Cabbage naturally releases water as it sits. To avoid this, salt the cabbage lightly and let it drain before mixing, or serve shortly after chilling.
• How long should I chill it before serving? At least 2 hours is ideal, but overnight chilling gives the best flavor and texture.

Final thoughts

This KFC coleslaw copycat recipe is proof that simple ingredients can create something truly special. Creamy, tangy, and refreshingly crisp, it’s the perfect side dish to round out any meal. Whether you’re hosting a summer barbecue, packing a picnic basket, or serving a weeknight dinner, this coleslaw is guaranteed to please a crowd. Once you try this homemade version, you may never need to order it from the restaurant again—because now you can make it fresh, flavorful, and just the way you like it at home.

KFC COLESLAW (COPYCAT RECIPE!)

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• Author: Sarah White
• Total Time: 2 hours 15 minutes (includes chilling)
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Creamy, tangy, and slightly sweet, this homemade KFC coleslaw tastes just like the classic side dish everyone loves. Perfect for BBQs and family meals.

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Ingredients

Scale 1x2x3x

• ½ head of cabbage, finely shredded
• ½ medium carrot, grated
• ½ cup mayonnaise
• 2 tbsp buttermilk
• 4¼ tsp white vinegar
• 2½ tbsp sugar
• ¼ tsp salt
• ⅛ tsp black pepper

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Instructions

1. Finely shred the cabbage and grate the carrot. Place them together in a large mixing bowl. 
2. In a separate bowl, whisk mayonnaise, buttermilk, vinegar, sugar, salt, and pepper until smooth and creamy. 
3. Pour the dressing over the cabbage and carrot mixture, then stir gently until everything is evenly coated. 
4. Cover and refrigerate for at least 2 hours before serving to allow flavors to blend.

Notes

For the best texture, chop the cabbage finely. Coleslaw keeps in the fridge for 3–4 days in an airtight container. Flavor improves after chilling overnight.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: American