Copycat KFC Coleslaw

4 minutes read

Copycat KFC Coleslaw is a cool, creamy side made with finely chopped cabbage, carrots, and onion tossed in a sweet and tangy dressing. The vegetables are cut into very small pieces, giving the finished slaw that familiar texture rather than the long cabbage shreds you find in many homemade versions.

The dressing is what really brings everything together. It’s creamy but also noticeably sweet and tangy, with vinegar and lemon juice balancing the richness.

Why You’ll Love This Recipe The finely chopped vegetables give this coleslaw its distinctive texture. Every spoonful has cabbage, carrot, and onion coated evenly in the creamy dressing.

It’s also ideal for making ahead. Unlike salads that need to be served immediately, this one actually benefits from several hours in the refrigerator.

And the sweet-tangy flavor works with all kinds of casual meals, especially crispy chicken, barbecue, burgers, and sandwiches.

This is one recipe where chilling time matters. The coleslaw tastes good immediately after mixing, but several hours in the refrigerator soften the cabbage slightly and give the dressing time to soak into all those finely chopped vegetables.

It’s an easy make-ahead side for fried chicken, sandwiches, cookouts, or potlucks. In fact, I’d rather prepare it the night before than immediately before dinner.

Ingredients You’ll Need

You’ll need fresh vegetables and a few simple dressing ingredients:

Green cabbage
Carrots
Yellow onion
Mayonnaise
Granulated sugar
Whole milk
Buttermilk
White vinegar
Fresh lemon juice
Salt
Black pepper

How To Make Copycat KFC Coleslaw

Step 1: Finely chop the green cabbage into very small pieces. You’re looking for a fine, almost minced texture rather than long strips.
Step 2: Finely chop or grate the carrots and mince the onion. Add all three vegetables to a large mixing bowl.
Step 3: In a separate bowl, whisk together the mayonnaise, granulated sugar, whole milk, buttermilk, white vinegar, lemon juice, salt, and black pepper.
Step 4: Continue whisking until the sugar has mostly dissolved and the dressing looks smooth and creamy.
Step 5: Pour the dressing over the cabbage mixture.
Step 6: Toss thoroughly until all the finely chopped vegetables are evenly coated. It may look like there’s plenty of dressing at first, but the vegetables will absorb some of it while chilling.
Step 7: Cover the bowl tightly and refrigerate for at least 4 hours. For the best flavor and texture, chill the coleslaw overnight.
Step 8: Stir thoroughly before serving. Serve cold.

Copycat KFC Coleslaw Variations

Extra-Tangy Coleslaw

Increase the lemon juice or vinegar slightly when you prefer a sharper dressing.

Less-Sweet Coleslaw

Reduce the granulated sugar slightly for a more savory version.

Extra-Creamy Coleslaw

Add a little additional mayonnaise when you prefer a thicker, creamier coating.

Carrot-Heavy Coleslaw

Increase the carrots slightly for more sweetness, color, and texture.

Onion-Free Coleslaw

Leave out the onion when you prefer a milder flavor focused mostly on cabbage and carrot.

Storing Copycat KFC Coleslaw

Keep the coleslaw tightly covered in the refrigerator and use it within about 3–4 days.

FAQ

How Do I Get The Cabbage Texture Right?

Chop the cabbage much finer than you would for traditional shredded coleslaw. A food processor can make this especially quick, but pulse carefully so you don’t turn the cabbage into mush.

Why Does The Coleslaw Need To Chill?

Chilling gives the cabbage time to soften slightly while allowing the sweet and tangy dressing to flavor the vegetables.

Can I Make This The Night Before?

Absolutely. Overnight refrigeration actually works particularly well for this style of coleslaw.

Can I Use Bagged Coleslaw Mix?

Yes, but chop it more finely before adding the dressing if you want a texture closer to the restaurant-style version.

Why Is My Coleslaw Watery?

Cabbage naturally releases moisture after being dressed. Some additional liquid is normal, especially after an overnight chill. Give everything a good stir before serving.

Can I Skip The Buttermilk?

You can replace it with additional regular milk, although buttermilk adds a pleasant tang and helps create the characteristic creamy dressing.

The vegetables will continue releasing liquid as they sit, so stir the coleslaw thoroughly before serving leftovers. If there’s an excessive amount of liquid at the bottom, you can carefully drain a little away.

What To Serve With Copycat KFC Coleslaw

Fried chicken: Crispy chicken and cool, creamy coleslaw are a classic combination, with the tangy dressing balancing the fried coating.

Chicken sandwiches: Add the coleslaw on the side or spoon a little directly onto a crispy chicken sandwich for extra crunch.

Barbecue beef: The cool, sweet-tangy slaw provides a refreshing contrast to smoky barbecue flavors.

Burgers: A chilled scoop makes an easy cookout side alongside beef or chicken burgers.

Baked beans: Sweet and savory baked beans pair naturally with creamy coleslaw for a casual comfort-food meal.

Potato wedges: Hot, crisp potato wedges and cold creamy slaw give you a particularly good contrast in temperature and texture.

Don’t leave the cabbage in long shreds if you want the characteristic texture. Finely chopping the cabbage, carrot, and onion is one of the most important parts of this recipe.

And give it enough refrigerator time. Four hours is good, but an overnight chill gives the vegetables and dressing time to come together even better.

This Copycat KFC Coleslaw is creamy, crunchy, and packed with that classic sweet-and-tangy flavor you love. It’s an easy homemade side dish that pairs perfectly with fried chicken, burgers, BBQ, and more.

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 8

Calories: 156 kcal

Ingredients

8 cups finely chopped green cabbage
¼ cup finely chopped or grated carrot
2 tablespoons finely minced yellow onion
½ cup mayonnaise
⅓ cup granulated sugar
¼ cup whole milk
¼ cup buttermilk
2½ tablespoons fresh lemon juice
1½ tablespoons white vinegar
½ teaspoon salt
⅛ teaspoon black pepper

Instructions

Finely chop the cabbage, carrot, and onion and place them in a large bowl.
In a separate bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper until smooth.
Pour the dressing over the vegetables.
Toss thoroughly until everything is evenly coated.
Cover and refrigerate for at least 4 hours, preferably overnight.
Stir well before serving chilled.

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