Best KFC Coleslaw Copycat

Here is my favorite KFC coleslaw copycat recipe, with a creamy, tangy dressing made from buttermilk, mayo, and lemon juice, and cabbage and carrots chopped super fine for that classic KFC texture.

This coleslaw is my family’s go-to side dish for cookouts and fried chicken dinners. I always make a big batch because it tastes even better the next day. Nothing beats having extra coleslaw ready in the fridge, right?

What Kind of Cabbage Should I Use?

You’ve got two easy options here – you can either grab a pre-shredded coleslaw mix from the produce section or buy a head of cabbage and shred it yourself. The bagged mix is super convenient and usually includes both green cabbage and carrots already shredded to the perfect size, which saves you a ton of prep time. If you’re going the fresh route, green cabbage is your best bet since it has that classic crisp texture and mild flavor that makes KFC coleslaw so good. Just make sure to shred it really finely so it matches that signature texture – nobody wants big chunky pieces in their slaw.

Options for Substitutions

This coleslaw is pretty straightforward, but here are some swaps you can make if needed:

• Buttermilk: Don’t have buttermilk? Make your own by mixing 1/4 cup regular milk with 3/4 teaspoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
• Fresh lemon juice: Bottled lemon juice works fine here, or you can use an extra tablespoon of white vinegar for that tangy kick.
• Mayonnaise: You can use light mayo or even Greek yogurt for a healthier version, though the flavor will be slightly different from the original KFC taste.
• Sugar: If you want to cut back on sugar, you can reduce it to 1/4 cup, but keep in mind the dressing won’t be quite as sweet as the restaurant version.
• Coleslaw cabbage: Pre-shredded bagged coleslaw mix saves time and usually includes carrots already. If you’re using whole cabbage, green cabbage is traditional, but you can mix in some purple cabbage for color.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is skipping the chilling time, which means the flavors won’t meld together and the cabbage won’t soften properly – aim for at least 4 hours in the fridge, but overnight is even better for that authentic KFC taste.

Another common error is using pre-shredded cabbage that’s too thick or chunky, so if you’re buying bagged coleslaw mix, look for the finest shred available, or better yet, chop it up a bit more yourself for that signature creamy texture.

Don’t forget to shake your buttermilk well before measuring, as it tends to separate in the container, and make sure your onion is finely grated (not chopped) so it distributes evenly throughout the dressing without creating chunks.

Finally, always give the coleslaw a good stir right before serving since the dressing can settle at the bottom during chilling.

What to Serve With KFC Coleslaw?

This coleslaw is the perfect side for just about any backyard barbecue or picnic spread. It pairs beautifully with fried chicken (obviously!), pulled pork sandwiches, grilled burgers, or hot dogs. The creamy, tangy flavor also works great alongside smoky ribs, baked beans, or cornbread for a full Southern-style meal. I love bringing this to potlucks because it’s one of those sides that goes with everything and always disappears fast.

Storage Instructions

Store: This coleslaw actually gets better after sitting in the fridge for a few hours because the flavors really blend together nicely. Keep it in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can prep the dressing up to 2 days in advance and store it separately from the cabbage. When you’re ready to serve, just toss everything together about an hour before eating so the cabbage has time to soften slightly and soak up all that creamy dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 4-6 g
• Fat: 52-58 g
• Carbohydrates: 85-95 g

Ingredients

For the dressing:

• 1/3 cup sugar
• 1/2 cup mayonnaise (Hellmann’s preferred)
• 1/3 cup buttermilk
• 1/4 cup milk
• 2 tbsp white vinegar
• 2.5 tbsp lemon juice
• 1.5 tbsp onion (finely grated)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery salt

For the vegetable base:

• 16 oz cabbage (finely chopped into rice-sized grains)
• 1/3 cup carrot (shredded then finely minced)
• 1 pinch paprika (for color)

Step 1: Prepare the Vegetables

• 16 oz cabbage
• 1/3 cup carrot
• 1.5 tbsp onion

Finely chop the cabbage into small, rice-sized pieces—this texture is key to mimicking KFC’s signature coleslaw.

Shred the carrot, then finely mince it to match the cabbage size.

Grate the onion finely so it dissolves into the dressing rather than creating crunchy bits.

Set all prepared vegetables aside in a large bowl.

Step 2: Build the Creamy Dressing Base

• 1/2 cup mayonnaise
• 1/3 cup buttermilk
• 1/4 cup milk
• 2 tbsp white vinegar
• 2.5 tbsp lemon juice

In a separate bowl, whisk together the mayonnaise, buttermilk, and milk until completely smooth and combined.

I find whisking in this order creates a more homogeneous base that won’t separate.

Then add the white vinegar and lemon juice, whisking constantly to emulsify the acids with the dairy and mayo.

Step 3: Season the Dressing

• 1/3 cup sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery salt
• 1 pinch paprika

Add the sugar, salt, black pepper, celery salt, and paprika to the dressing mixture from Step 2, whisking until the sugar is completely dissolved and all seasonings are evenly distributed.

The sugar should dissolve in the acidic dressing without leaving any granules—this ensures a smooth, consistent texture throughout the final coleslaw.

Step 4: Combine and Chill

• dressing mixture from Step 3
• prepared vegetables from Step 1

Pour the seasoned dressing from Step 3 over the prepared vegetables in the bowl.

Fold gently but thoroughly until every piece of cabbage is coated evenly.

Cover and refrigerate for at least 4 hours—I recommend overnight if you have the time.

The cold infusion allows the flavors to meld and the cabbage to soften slightly while maintaining its texture, creating that authentic KFC taste.

Step 5: Finish and Serve

Give the coleslaw a good stir before serving to redistribute the dressing and ensure even seasoning throughout.

The slaw will keep refrigerated in an airtight container for up to 5 days, though it’s best enjoyed within the first 2-3 days when the cabbage still has a slight crunch.

Best KFC Coleslaw Copycat

Delicious Best KFC Coleslaw Copycat recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 12 minutes mins

Servings 4 cups of coleslaw

Calories 850 kcal

Ingredients

  

For the dressing

• 1/3 cup sugar
• 1/2 cup mayonnaise (Hellmann's preferred)
• 1/3 cup buttermilk
• 1/4 cup milk
• 2 tbsp white vinegar
• 2.5 tbsp lemon juice
• 1.5 tbsp onion (finely grated)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery salt

For the vegetable base

• 16 oz cabbage (finely chopped into rice-sized grains)
• 1/3 cup carrot (shredded then finely minced)
• 1 pinch paprika (for color)

Instructions

 

• Finely chop the cabbage into small, rice-sized pieces—this texture is key to mimicking KFC's signature coleslaw. Shred the carrot, then finely mince it to match the cabbage size. Grate the onion finely so it dissolves into the dressing rather than creating crunchy bits. Set all prepared vegetables aside in a large bowl.
• In a separate bowl, whisk together the mayonnaise, buttermilk, and milk until completely smooth and combined. I find whisking in this order creates a more homogeneous base that won't separate. Then add the white vinegar and lemon juice, whisking constantly to emulsify the acids with the dairy and mayo.
• Add the sugar, salt, black pepper, celery salt, and paprika to the dressing mixture from Step 2, whisking until the sugar is completely dissolved and all seasonings are evenly distributed. The sugar should dissolve in the acidic dressing without leaving any granules—this ensures a smooth, consistent texture throughout the final coleslaw.
• Pour the seasoned dressing from Step 3 over the prepared vegetables in the bowl. Fold gently but thoroughly until every piece of cabbage is coated evenly. Cover and refrigerate for at least 4 hours—I recommend overnight if you have the time. The cold infusion allows the flavors to meld and the cabbage to soften slightly while maintaining its texture, creating that authentic KFC taste.
• Give the coleslaw a good stir before serving to redistribute the dressing and ensure even seasoning throughout. The slaw will keep refrigerated in an airtight container for up to 5 days, though it's best enjoyed within the first 2-3 days when the cabbage still has a slight crunch.