This KFC coleslaw recipe captures the signature crunch and creamy tang that makes the fast-food version so irresistible. It’s crisp, refreshing, and a must-have with fried chicken or BBQ.
With finely chopped cabbage, sweet carrots, and a creamy, slightly tangy dressing, this homemade version of KFC coleslaw is shockingly close to the real thing—and just as crave-worthy.
What You’ll Need to Make This Classic KFC Coleslaw Recipe
- Cabbage – The base of the slaw, chopped finely for that authentic KFC texture and perfect crunch in every bite.
- Carrot – Adds sweetness and color; just a touch enhances the flavor and mirrors the classic look.
- Minced onion – A subtle background note that elevates the flavor without overpowering the dressing.
- Mayonnaise – Rich and creamy, it binds everything together and gives the slaw its smooth consistency.
- Buttermilk – Adds that tangy edge and silky texture, making the slaw uniquely refreshing.
- Milk – Lightens the dressing and ensures it coats the cabbage evenly.
- Sugar – Balances the tang with just the right touch of sweetness.
- Lemon juice & white vinegar – These two ingredients bring the acidity that cuts through the creaminess beautifully.
- Salt & pepper – Enhances all the flavors and gives the slaw its final polish.
How to Make It: Quick Steps for Creamy KFC Coleslaw
Begin by whisking together the mayonnaise, milk, buttermilk, sugar, lemon juice, and vinegar in a large bowl. This creates the creamy, tangy base that defines the slaw.
Add in the finely chopped cabbage, shredded carrot, and minced onion. Sprinkle with salt and pepper, then toss everything until the vegetables are evenly coated in the dressing.
Cover the bowl and let the coleslaw chill in the refrigerator for at least two hours. The rest time is essential—it allows the flavors to meld and the cabbage to soften slightly.
Pro Tips for Perfect Slaw Every Time
Finely chopping the cabbage and carrots—almost to a rice-like texture—is key to achieving the unmistakable KFC-style bite. A food processor can be a big help here, but a sharp knife and patience work just as well.
Don’t skip the chilling time. The flavors develop and deepen as the slaw sits, turning a good dish into a great one. It’s even better after a few hours in the fridge.
If you prefer a slightly lighter version, substitute half the mayonnaise with Greek yogurt, or opt for low-fat milk and buttermilk.
Keeping It Fresh: Storing Your KFC Coleslaw
Store any leftovers in an airtight container in the refrigerator, and enjoy within two days for best taste and texture. The cabbage continues to soften as it sits, so it’s ideal when eaten within the first 24–48 hours.
Freezing isn’t recommended, as the creamy dressing tends to separate and the vegetables lose their crispness when thawed. Just make it fresh, and you’ll be glad you did.
Homemade KFC-Style Coleslaw Recipe
Ingredients
- 1/2 teaspoon ground black pepper
- 1/3 cup granulated sugar
- 1 1/2 tablespoons white vinegar
- 2 tablespoons minced onion
- 1/4 cup shredded carrot approximately 1 medium
- 1/4 cup cultured buttermilk
- 1/4 cup whole milk
- 2 1/2 tablespoons lemon juice
- 1/2 cup mayonnaise
- 8 cups finely chopped green cabbage around 1 head
- 1/2 teaspoon salt
Instructions
- In a spacious mixing bowl, combine the milk, buttermilk, mayonnaise, sugar, lemon juice, and vinegar, whisking until the mixture is smooth. Stir in the minced onion, shredded carrot, and chopped cabbage, seasoning with salt and pepper. Toss all ingredients thoroughly to ensure an even coating of the creamy dressing across the vegetables.
- Cover the bowl and refrigerate for a minimum of 2 hours and up to 8 hours before serving, allowing flavors to meld.
Notes
Store any remaining coleslaw in an airtight container in the refrigerator and consume within 48 hours.
Recipe quantities can be halved as needed.
