The Ultimate KFC Coleslaw Recipe: A Creamy, Crunchy Copycat
There’s a certain magic to that little red-and-white cup of coleslaw that comes with a bucket of Kentucky Fried Chicken. It’s not just a side dish; it’s a memory. For me, it’s the taste of summer picnics and family gatherings, that perfect, creamy, slightly sweet counterpoint to salty, crispy fried chicken. But what happens when the craving hits and the nearest KFC is miles away? You learn to make it yourself.
After countless batches and tweaks, I’ve finally cracked the code. This KFC Coleslaw recipe is the real deal. It’s that same iconic, creamy slaw with its signature fine texture and dressing that’s tangy, sweet, and utterly irresistible. Making it at home fills your kitchen with a familiar, comforting aroma and gives you the satisfaction of recreating a fast-food legend with your own two hands.
Why You’ll Love This KFC Coleslaw Recipe
Nostalgia in Every Bite: This isn’t just coleslaw; it’s a taste of childhood, summer picnics, and shared meals.
Surprisingly Simple: With no cooking required, it’s a matter of chopping and mixing. The hardest part is waiting for it to chill.
The Crowd-Pleaser: This is the dish that disappears first at potlucks and BBQs. It’s a universal favorite that appeals to even the pickiest eaters.
Better and Fresher: Homemade means you control the ingredients, resulting in a fresher, crisper slaw without any preservatives.
I’ll never forget the time I brought a big bowl of this coleslaw to a neighborhood barbecue. My neighbor’s son, a famously picky ten-year-old who usually regards anything green with deep suspicion, tentatively tried a spoonful. Then he had another. And then he asked his mom if she could get the recipe. Seeing a kid who normally lives on chicken nuggets enthusiastically eat a vegetable-based side dish was all the confirmation I needed. This recipe has a special kind of magic.
What Makes It Special
The secret to this copycat recipe isn’t a mysterious ingredient, but the specific combination and preparation.
The Finely Minced Texture: Unlike chunky garden slaws, the vegetables are chopped almost to the size of rice. This allows the creamy dressing to coat every single shred, creating that signature, cohesive texture KFC is known for.
The Creamy, Tangy Dressing: The magic happens here. It’s a perfect balance of rich mayonnaise, sweet sugar, and the crucial tang from lemon juice and apple cider vinegar.
The Buttermilk & Milk Combo: Using both whole milk and buttermilk creates a dressing that is luxuriously creamy yet light, with a subtle tang that cuts through the richness.
The Overnight Rest: This is non-negotiable for authenticity. As the slaw chills, the vegetables soften slightly, the flavors meld profoundly, and the entire mixture transforms from a simple salad into the slaw you know and love.
Making It Happen
This process is less about complex techniques and more about patience and precision. First, give your vegetables the royal treatment. Take your head of green cabbage, carrot, and a small piece of yellow onion, and chop them until they are incredibly fine. You want a confetti of vegetables. This is the most important step for achieving that classic texture. If you’re using a food processor, pulse carefully to avoid turning it into a puree.
Now, for the dressing that will bring it all together. In a large mixing bowl, whisk together the mayonnaise, granulated sugar, whole milk, buttermilk, fresh lemon juice, and apple cider vinegar. Keep whisking until the sugar dissolves completely and the mixture is smooth and creamy. Then, season it with salt and a touch of pepper.
Finally, add your mountain of finely chopped vegetables to the bowl of creamy dressing. Using a large spoon or spatula, mix everything together with gusto, ensuring every single piece of cabbage and carrot is glistening with that creamy coating. Now, show some restraint. Cover the bowl tightly with plastic wrap and tuck it into the refrigerator. Let it rest overnight, or for at least 8 hours. If you can remember, give it a stir once or twice during this chilling time. When you’re ready to serve, give it one final stir and behold your creation.
You Must Know
Chop, Don’t Shred: For the true texture, finely chopping by hand is superior to shredding, which can create stringy, long pieces.
Patience is a Virtue: Do not skip the overnight chill. This is when the magic happens, as the sugar dissolves further and the cabbage softens and releases its juices into the dressing.
Taste Before Serving: After chilling, give it a taste. You can adjust the seasoning with a pinch more salt or a dash of vinegar if needed.
Drain Excess Liquid (Optional): If you find too much liquid has pooled at the bottom after chilling, you can gently drain it off for a thicker slaw.
Serving It Up
This creamy coleslaw is the quintessential partner for so many dishes. It’s a natural alongside crispy buttermilk fried chicken, juicy pulled pork sandwiches, or smoky barbecue ribs. For a classic summer spread, serve it with creamy potato salad, baked beans, and corn on the cob. For drink pairings, a frosty glass of sweet iced tea or a cold, crisp lager are perfect matches that cut through the creaminess beautifully.
Make It Different
Lighter Version: Use Greek yogurt in place of half the mayonnaise and a sugar substitute for the granulated sugar.
Dairy-Free: Substitute the whole milk and buttermilk with unsweetened almond milk or oat milk mixed with a teaspoon of lemon juice to mimic the tang.
Extra Crunch: Add a handful of sunflower seeds or chopped celery right before serving for an additional textural element.
Spicy Kick: Stir in a finely minced jalapeño or a pinch of cayenne pepper into the dressing.
Storing Your Creation
Store any leftover coleslaw in an airtight container in the refrigerator. It will keep well for 3 to 4 days. The texture will become softer and more liquid will release over time, but it will still be delicious. This coleslaw does not freeze well, as the dressing will separate and the vegetables will become watery upon thawing.
Success Tips
For the absolute best results, use a very sharp chef’s knife for chopping the vegetables. It gives you more control for that fine mince. When you combine the dressing and vegetables, mix until just combined—overmixing can sometimes make the slaw watery. And finally, embrace the wait. Letting the flavors meld in the fridge is the final, crucial step to slaw perfection.
Frequently Asked Questions
Can I use a bag of pre-shredded coleslaw mix?
You can, but for the most authentic result, you should give it a few extra chops with a knife to achieve that fine texture. Also, ensure the mix contains only green cabbage and carrots, without any red cabbage or herbs.
I don’t have buttermilk. What can I use?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let it sit for 5-10 minutes until it slightly curdles. For this recipe, you would use 1/4 cup of this substitute.
Why is my coleslaw watery?
This can happen if the vegetables aren’t chopped finely enough or if the slaw is served immediately without chilling. The resting period allows the salt and sugar to draw out moisture from the cabbage, which is then absorbed into the dressing. If it’s very watery after chilling, you can drain off a little excess liquid.
Can I make this recipe sugar-free?
Yes, you can substitute the granulated sugar with your preferred granulated sugar alternative, like monk fruit or stevia, using the conversion rate recommended on the package.
How far in advance can I make this coleslaw?
You can make it up to 24 hours in advance. In fact, it’s highly recommended. The flavor is best after a full night in the refrigerator.
Recipe Card: KFC Coleslaw Recipe
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 8 hours 30 minutes (includes chilling)
Servings: 8
Category: Side Dish
Difficulty: Easy
Cuisine: American
Yield: About 6 cups
Ingredients
For the Coleslaw:
8 cups finely chopped green cabbage
1/4 cup finely chopped carrot
2 1/2 tablespoons very finely minced yellow onion
For the Dressing:
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Instructions
Prepare the vegetables by finely chopping the cabbage, carrots, and onion until they are about the size of rice grains.
In a large bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, apple cider vinegar, salt, and pepper until the sugar is dissolved and the dressing is smooth.
Add the finely chopped cabbage, carrots, and onion to the dressing. Mix thoroughly until all the vegetables are evenly coated.
Cover the bowl tightly and refrigerate for at least 8 hours, or preferably overnight. Stir occasionally if possible.
Give the coleslaw a final stir before serving. Enjoy cold.
Nutrition (per serving, estimated):
Calories: 180kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 280mg | Fiber: 1g | Sugar: 13g
