KFC Coleslaw: The Copycat Recipe That Actually Slaps

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You know that creamy, tangy, slightly sweet coleslaw from KFC? The one that makes you question why you even bother with the chicken? Yeah, that one.

It’s legendary. And guess what? You don’t need to bribe a KFC employee or raid their dumpster for the recipe.

We’ve cracked the code. This isn’t some sad, soggy imitation—this is the real deal. Ready to make coleslaw so good it’ll ruin store-bought versions forever?

Let’s go.

Table of Contents

What Makes This Recipe So Good

KFC’s coleslaw isn’t just shredded cabbage drowning in mayo. It’s a perfect balance of crunch, creaminess, and tang. The secret?

A ridiculously simple mix of fresh cabbage, carrots, and a dressing that’s sweet but not cloying, tangy but not harsh. The texture is key—finely chopped, not pulverized, so it holds up without turning into mush. And the dressing?

It clings to every shred like it’s getting paid to do so.

Ingredients

Here’s what you’ll need (spoiler: no weird chemicals, just real food):

8 cups finely chopped cabbage (about 1 medium head)
1/4 cup shredded carrot (for color and a hint of sweetness)
2 tbsp minced onion (trust us, it’s necessary)
1/2 cup mayonnaise (full-fat, because life’s too short)
1/4 cup buttermilk (or regular milk with a splash of vinegar)
1/4 cup granulated sugar (adjust to taste)
2 tbsp white vinegar (for that signature tang)
1/2 tsp salt (balances the sweetness)
1/8 tsp black pepper (just a pinch)

Step-by-Step Instructions

Chop the cabbage and carrots. Finely shred the cabbage (no huge chunks) and grate the carrot. Pro tip: a food processor makes this stupidly easy.
Mix the dressing. In a separate bowl, whisk mayo, buttermilk, sugar, vinegar, salt, and pepper until smooth. Taste it.Adjust sugar or vinegar if needed—this is your coleslaw, after all.
Combine everything. Toss the cabbage, carrots, and onion with the dressing. Don’t overmix unless you enjoy soggy slaw.
Chill. Cover and refrigerate for at least 2 hours. This isn’t optional—the flavors need time to party.
Serve. Stir once before serving.Congrats, you’ve just out-KFC’d KFC.

Storage Instructions

Store leftovers in an airtight container in the fridge. It’ll stay fresh for 3–4 days, but let’s be real—it won’t last that long. If it gets watery, drain excess liquid or give it a quick stir.

Freezing? Don’t. Cabbage turns into a sad, limp mess when thawed.

Benefits of This Recipe

Besides tasting like nostalgia in a bowl, this coleslaw is versatile.

Pile it on sandwiches, serve it with BBQ, or eat it straight from the bowl (no judgment). It’s also a sneaky way to get veggies into picky eaters. And compared to store-bought versions, you control the sugar and preservatives.

FYI, that’s a win.

Common Mistakes to Avoid

Over-chopping the cabbage. You want texture, not coleslaw puree.
Skipping the chill time. Patience is a virtue, and so is properly flavored slaw.
Using low-fat mayo. This isn’t the time for diet food. Go full-fat or go home.
Drowning it in dressing. Start with less—you can always add more.

Alternatives

Feel like mixing it up? Try these twists:

Spicy: Add a dash of hot sauce or cayenne pepper.
Vegan: Swap mayo for vegan mayo and buttermilk for almond milk + lemon juice.
Extra Crunch: Toss in some sunflower seeds or chopped celery.
No Buttermilk? Regular milk + 1 tsp vinegar or lemon juice works fine.

FAQ

Can I use pre-shredded coleslaw mix?

Sure, if you’re in a hurry.

But freshly chopped cabbage tastes crisper and fresher. IMO, it’s worth the extra effort.

Why is my coleslaw watery?

You probably didn’t drain the cabbage well or over-dressed it. Pro tip: salt the cabbage lightly, let it sit for 10 minutes, then squeeze out excess water before adding dressing.

Can I make this ahead of time?

Absolutely.

In fact, it tastes better after chilling. Just hold off on adding the dressing until a few hours before serving if you’re prepping a day ahead.

What’s the best cabbage to use?

Green cabbage is classic, but a mix of green and red adds color (and a slight peppery flavor). Avoid savoy or Napa—they’re too delicate.

Is this really the KFC recipe?

Close enough to make Colonel Sanders do a double-take.

The exact recipe is a secret, but this one’s damn near identical.

Final Thoughts

This KFC coleslaw copycat is a game-changer. It’s easy, customizable, and tastes like the real thing—minus the drive-thru guilt. Whether you’re serving it at a cookout or eating it straight from the fridge at midnight (we’ve all been there), it’s a winner.

Now go forth and slaw.