Creamy Copycat KFC Coleslaw Recipe
This creamy copycat KFC coleslaw recipe captures the sweet, tangy crunch of the famous side with a fine confetti of cabbage and carrot tossed in a buttermilk dressing.
It tastes just like the original, and you only need a handful of pantry staples to make it at home. Let it chill for a few hours and the flavors meld into something even better than what comes in the plastic tub.
What Makes This Copycat Coleslaw So Good
The dressing hits all the right notes: sweet from sugar, tangy from vinegar and lemon, with a subtle onion warmth. Nothing overwhelms, and the balance stays true to the drive-through classic.
The shredded vegetables are noticeably finer than most homemade slaws, which gives it that signature texture. And the longer it sits, the more the cabbage softens just enough while staying crisp.
Ingredients
- 4 cups finely shredded green cabbage: about 1/2 small head
- 1/2 cup finely shredded carrot: about 1 medium
- 1 tbsp finely grated yellow onion: blends smoothly into the dressing
- 1/2 cup mayonnaise: full-fat gives the richest result
- 1/3 cup granulated sugar: white sugar dissolves cleanly without dark flecks
- 1/4 cup buttermilk: use full-fat or low-fat, but not fat-free
- 2 tbsp white vinegar: for the clean, sharp tang
- 1 tbsp lemon juice: fresh or bottled
- 1/2 tsp salt: table salt or fine sea salt
- 1/4 tsp black pepper: freshly ground
- 1/4 tsp celery seed: optional, adds that classic earthy note
Variations / Substitutions
- Sugar-free version: Use a 1:1 granulated sweetener that measures like sugar. The dressing will still be tangy and creamy.
- No buttermilk: Combine 1/4 cup milk with 1 tsp white vinegar or lemon juice, let it sit 5 minutes, then use.
- Extra tang: Increase the lemon juice to 2 tbsp or swap the white vinegar for apple cider vinegar.
- Add a kick: Stir in a pinch of cayenne or a dash of your favorite hot sauce.
If you love this slaw, try it alongside crispy fried chicken.
How To Make Copycat KFC Coleslaw
Step 1: Shred the Cabbage and Carrot
If you have a food processor, use the fine shredding disc to shred the 4 cups cabbage and 1/2 cup carrot. Otherwise, go at it with the small holes of a box grater. You want fine, confetti-like shreds, not chunky pieces.
Transfer the shredded vegetables to a large mixing bowl. The cabbage should look almost fluffy, with no large leaf pieces hiding anywhere.
Step 2: Mix the Dressing
In a separate medium bowl, whisk together the 1/2 cup mayonnaise, 1/3 cup sugar, 1/4 cup buttermilk, 2 tbsp white vinegar, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp celery seed until the sugar dissolves completely, about 1 minute.
Stir in the 1 tbsp grated onion. The dressing should be smooth and slightly runny, with no gritty sugar granules left behind.
Step 3: Toss and Chill the Coleslaw
Pour the dressing over the shredded cabbage mixture and toss well with tongs or two large spoons until every piece is coated. It will look a little wet at first, and that is exactly what you want.
Cover the bowl and refrigerate for at least 2 hours. The dressing will thicken and cling to the cabbage as it sits, and the vegetables will soften just a touch while keeping their crunch.
Step 4: Scoop and Serve
Give the coleslaw a final stir to redistribute any dressing that settled, then scoop it into a serving bowl. A tiny extra sprinkle of celery seed on top looks nice.
The slaw should be creamy with a slight crunch and glossy from the dressing. Serve it cold right away.
Tips for the Best KFC-Style Coleslaw
- Use the smallest shredding disc on your food processor. The fine texture is the key to this coleslaw, so avoid a regular box grater if you can manage it.
- Let the slaw rest for at least 2 hours, but overnight is even better. The cabbage will soften just enough while keeping its crunch.
- If the dressing looks too thin right after mixing, do not worry. It thickens as it chills and coats the vegetables evenly.
- Shred the cabbage and carrot fresh. Pre-shredded bags are coarser and drier, so you will not get the same result.
Storing Leftover Coleslaw
- Refrigerate: Transfer to an airtight container and refrigerate for up to 3 days. The cabbage will continue to soften, so it is best in the first 2 days. Stir again before serving.
What Goes Well With Copycat KFC Coleslaw
The tangy creaminess balances rich, fatty mains beautifully. Serve it alongside fried chicken, or barbecue ribs. It also adds crunch to a burger plate or a platter of grilled sausages.
Frequently Asked Questions
Can I make this coleslaw dairy-free?
Yes. Use a vegan mayonnaise and replace the buttermilk with 1/4 cup unsweetened almond milk mixed with 1 tsp lemon juice.
Why did my coleslaw turn watery?
Cabbage releases moisture as it sits. To prevent that, toss the shredded cabbage and carrot with 1/2 tsp salt, let it drain in a colander for 30 minutes, then rinse, squeeze dry, and proceed with the recipe.
Can I use red cabbage?
Yes, but the color will bleed and turn the dressing slightly pink. A mix of green and red cabbage works well without turning everything magenta.
Is this coleslaw gluten-free?
Yes, as long as your mayonnaise and other ingredients are labeled gluten-free, which most are.
Copycat KFC Coleslaw Recipe
Ingredients
Method
- Shred the cabbage and carrot using the fine disc of a food processor or a box grater. Transfer to a large bowl.
- In a separate bowl, whisk together mayonnaise, sugar, buttermilk, vinegar, lemon juice, salt, pepper, and celery seed until the sugar dissolves. Stir in the grated onion.
- Pour the dressing over the shredded vegetables and toss to coat. Cover and refrigerate at least 2 hours.
- Give the coleslaw a final stir, then scoop into a serving bowl. Top with a pinch of celery seed if you like.
