Why You’ll Love This KFC Coleslaw Copycat Recipe
If you’ve ever craved that iconic, tangy KFC coleslaw but didn’t want to make a trip to the drive-thru, this copycat recipe will become your new best friend. I’ve perfected this recipe through countless tests, and trust me, it’s nearly identical to the original.
The beauty lies in its simplicity. Finely chopped cabbage, just the right amount of carrots, and that magical dressing that somehow balances sweet, tangy, and creamy all at once. What’s more, you can adjust the sweetness or tanginess to your preference. Ready in minutes, better with time.
What Ingredients are in KFC Coleslaw Copycat Recipe?
Creating the perfect KFC coleslaw at home is all about nailing that signature sweet-tangy dressing and getting the texture of the vegetables just right.
This recipe uses simple, everyday ingredients that combine to create that unmistakable KFC flavor we all know and love. The secret really lies in how finely you chop the cabbage and the perfect balance of sweet and tangy elements in the dressing.
- 8 cups finely chopped green cabbage (about 1 medium head)
- ¼ cup shredded carrot (about 1 small carrot)
- 2 tablespoons minced onion
- ½ cup mayonnaise
- ⅓ cup granulated sugar
- ¼ cup whole milk
- ¼ cup buttermilk
- 2 ½ tablespoons lemon juice (fresh is best)
- 1 ½ tablespoons white vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
The quality of your ingredients will make a difference in the final taste. For the most authentic flavor, make certain your cabbage is fresh and crisp.
The dressing components—especially the mayo, milk, and buttermilk—should be full-fat versions for that rich KFC taste. And while it might be tempting to use bottled lemon juice, fresh-squeezed really does make a difference in the brightness of the flavor.
Want to make it halal? Just confirm the buttermilk is made with halal-certified milk, and check that your mayonnaise doesn’t contain non-halal ingredients.
How to Make This KFC Coleslaw Copycat Recipe
Making this KFC coleslaw starts with proper vegetable prep, which is absolutely essential for achieving that authentic texture. Begin by finely chopping 8 cups of green cabbage—and when I say finely, I mean really fine. Think confetti-sized pieces rather than chunky slaw. A food processor makes quick work of this task, but a sharp knife works too if you’re patient.
Then shred ¼ cup of carrot and mince 2 tablespoons of onion, adding these to your cabbage in a large bowl. The finer you chop these veggies, the closer you’ll get to KFC’s signature texture.
Now for the magical dressing that ties everything together. In a separate bowl, combine ½ cup of mayonnaise, ⅓ cup of granulated sugar (yes, that much—trust me), ¼ cup whole milk, and ¼ cup buttermilk. Whisk until smooth, then add 2½ tablespoons of fresh lemon juice, 1½ tablespoons white vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper.
The combination of buttermilk and lemon juice gives that distinctive tangy KFC flavor that’s impossible to replicate without both ingredients. Pour this creamy mixture over your finely chopped vegetables and stir until every piece is coated.
Here’s where patience becomes a virtue—cover your bowl and refrigerate the coleslaw for at least 4 hours before serving. This resting time isn’t optional; it’s what allows the flavors to meld and the cabbage to slightly soften in the dressing.
Honestly, overnight refrigeration yields even better results, as the flavors have more time to develop and marry together. Before serving, give it another good stir to redistribute the dressing. The result? A spot-on copycat of KFC’s famous side dish that might just have your dinner guests wondering if you made a secret drive-thru run.
KFC Coleslaw Copycat Recipe Substitutions and Variations
While the classic KFC coleslaw recipe is pretty much perfect as-is, sometimes you’ll need to make substitutions based on what’s in your pantry or dietary preferences.
For a lighter version, swap the mayonnaise for Greek yogurt, or go half-and-half.
No buttermilk? Mix regular milk with a splash of vinegar. I’ve used apple cider vinegar instead of white in a pinch, and honestly, couldn’t tell the difference.
Veggie variations work beautifully too. Add julienned bell peppers for color, or broccoli slaw mix for extra crunch.
Watching sugar? Try monk fruit sweetener or honey. My husband can’t even spot the difference.
What to Serve with KFC Coleslaw Copycat Recipe
This homemade KFC coleslaw pairs perfectly with so many main dishes, it’s practically the ultimate sidekick for your meal. I love serving it alongside fried chicken (obviously), but it’s equally delicious with pulled pork sandwiches, burgers, or barbecued ribs.
For a complete comfort food experience, try it with mac and cheese, cornbread, and baked beans. The cool, creamy texture balances spicy dishes beautifully—think buffalo wings or Nashville hot chicken.
Want a lighter option? It works wonderfully beside grilled fish or as a topping for fish tacos.
And honestly, sometimes I just eat it straight from the bowl, no accompaniment needed.
Final Thoughts
After exploring all those perfect pairings, let me wrap up my thoughts on this KFC coleslaw copycat recipe.
It’s truly a kitchen game-changer that brings that iconic taste right to your family table. What makes it special? The balance of tangy and sweet, the perfect cabbage texture, and that nostalgic flavor we all crave.
I’ve made this countless times, sometimes tweaking the sugar or adding extra lemon juice. The key is letting it chill properly—those four hours aren’t optional, trust me.
Your patience will be rewarded with coleslaw that tastes just like the real deal.
KFC Coleslaw Copycat Recipe
Ingredients
Equipment
Method
- Finely chop the cabbage into confetti-sized pieces using a food processor or sharp knife.
- In a large bowl, combine the finely chopped cabbage, shredded carrots, and minced onion.
- In a separate bowl, whisk together mayonnaise, sugar, whole milk, and buttermilk until smooth.
- Add lemon juice, white vinegar, salt, and black pepper to the dressing mixture and whisk to combine.
- Pour the dressing over the vegetables and stir until everything is well coated.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Stir well before serving.
