Save This Recipe
We'll email this post to you, so you can come back to it later!
There’s just something about classic KFC coleslaw that instantly takes me back to lazy summer picnics—sunshine on your shoulders, the table a little too full of cousins all jostling for a spot, and that giant bowl of cool, creamy coleslaw getting scooped up faster than you can blink. Honestly, I’ve spent years (not even exaggerating!) trying to nail that iconic taste in my own kitchen. You know the one: a little tangy, a little sweet, extra creamy but never gloopy. It’s pure comfort food for me—almost like edible nostalgia.
And when you finally get that dressing just right? Every bite hugs those crisp veggies and it’s honestly hard not to sneak a cold spoonful every time you open the fridge. (Please, someone tell me I’m not the only one who does that!) The real magic? I’ve watched picky kids, grownups, and even self-proclaimed salad haters actually fight over the last forkful. Isn’t there just something special about food that brings everyone back to the table?
Why You’ll Love This Recipe
- The Real Deal Flavor: Creamy, tangy, just the right amount of zip and sweetness—this is the closest you’ll get to the legendary restaurant version at home. Even my family (who can be brutally honest) says it’s spot-on.
- Pantry-Friendly Ingredients: No weird stuff—just the basics you’ll probably find in your fridge and pantry. No last-minute store runs here.
- Super Versatile: Whether you’re doing BBQ in the backyard, slow cooker pulled pork on a random Wednesday, or bringing a dish to a potluck—this coleslaw fits right in.
- Perfect Make-Ahead: It actually gets tastier as it chills! (I even make an extra batch for sneaky fridge snacking.)
Key Ingredients
Green Cabbage: Hand-chopped is best—mince it super tiny for that “KFC texture.” It’s a little work, but you’ll see the difference. In a pinch, yes, bagged slaw mix does the trick (no one’s judging), but the texture won’t be quite the same.
Carrot: Just a little, finely shredded. That pop of orange is cheerful and brings just enough earthy sweetness.
Finely Grated Onion: Don’t skip this! Grate it so fine it basically melts right in—no sad, raw onion chunks, just a mellow savory background that makes the whole bowl sing.
Mayonnaise: Go for the real thing if you want classic flavor and creaminess. I’m a Duke’s or Hellmann’s gal, but use what you love. Low-fat works fine if that’s what you have.
Buttermilk & Whole Milk: Yes, both! The combo’s a little trick from restaurant days—if you don’t have buttermilk, stir a splash of yogurt or sour cream into milk. (No stress!)
White Vinegar & Lemon Juice: This double shot of tang is why this slaw has so much personality. Skip the fancy stuff—humble white vinegar is perfect.
Sugar: Not too much, but don’t leave it out. It mellows the zing and keeps things balanced. Don’t worry, it won’t taste like dessert!
Salt & Black Pepper: Sometimes the basics really are best.
(Full ingredient list and measurement details are waiting down in the recipe card if you want to print or pin for later.)
Step-by-Step Instructions
Step 1: Prepare the Dressing
Grate That Onion: Take a small wedge of onion and grate it with your tiniest grater or a microplane. You want about a tablespoon—trust me, even “onion haters” won’t spot it.
Whisk the Creamy Base: Grab a big mixing bowl and add the sugar, mayo, buttermilk, milk, vinegar, lemon juice, salt, pepper, and that magic grated onion. Give it a good whisk until it’s creamy and the sugar’s totally dissolved. Taste with your finger—if you get that “whoa, that’s it!” feeling, you’re there.
Step 2: Prep Those Veggies
Finely Dice the Cabbage: Try to get it as small as you can—almost minced. This is key for the classic texture and really sets it apart from the bagged stuff. If you’ve got a food processor, now is your moment!
Shred the Carrot: Just a quarter cup will do. Use the fine side of your box grater for those feathery bits that blend in so well.
Step 3: Mix & Chill
Combine Everything: Dump the diced cabbage and shredded carrot into your dressing bowl. Use a big spatula (or your hands if you want to feel like Grandma) and mix until every piece is glossy. It should look creamy but not soupy.
Chill Time: Cover tightly with plastic wrap or pop into a covered container. Let it sit in the fridge for at least 4 hours; overnight is pure magic. This is when it all comes together—the flavors meld, the cabbage softens ever-so-slightly, and the whole thing just gets… well, craveable. (Just try not to sneak a spoonful before dinner, I dare you!)
Step 4: Serve It Up
Final Stir: Right before serving, give your slaw a good stir. If some liquid settled at the bottom, just gently fold it right back in.
Chilled and Ready: Serve it with golden fried chicken, wedge it into a pulled pork sandwich, or pile it next to anything off the grill. In my house, it’s usually the first bowl to disappear at any party.
Serving Suggestions
- The Classic Plate: With crispy chicken, biscuits, and mashed potatoes—like the Sunday dinners of my childhood. (I always count this as my “vegetable.”)
- Backyard BBQ: Coleslaw + ribs, pulled pork, or brisket = absolute perfection. The cool, creamy crunch is the perfect sidekick to all that smoky, rich meat.
- Sandwich Topping: Try a scoop inside a sloppy pulled pork bun or even a crispy fish sandwich. The textures are just out of this world.
- Potluck Hero: Bring a big batch to any get-together and watch it vanish. No worrying about limp lettuce here—this slaw stays crisp and refreshing for hours.
Storage and Make-Ahead Tips
Storing Leftovers: Pop it in an airtight container in the fridge—it’ll keep nicely for up to 3 days. I actually like it even better on day two after things get extra creamy (never soggy, though!).
No Freezing: Trust me, I’ve tried. Freezing will turn your lovely slaw to a sad, watery mess. This one is best fresh—and honestly, a family-size batch rarely lasts long around here!
Make-Ahead Magic: If you’re able, make this the day before you need it. It’s hands-down the lowest-stress side dish ever. Your future self will thank you!
Variations
- Lighter Option: Sub light mayo and low-fat dairy, and no one will notice a difference. My picky crew certainly doesn’t!
- Extra Crunch: Toss in some finely diced bell pepper or celery. My oldest swears by a little extra crunch for lunchbox leftovers.
- Touch of Sweet: A handful of raisins or a finely chopped apple—this one’s a nod to my grandma, who insisted fruit in slaw was non-negotiable for church picnics.
- Spicy Twist: Add a dash of cayenne or a little hot sauce if your folks like things with a kick.
Final Note
I can’t tell you how many memories start with a big bowl of this coleslaw sitting out while the rest of dinner finishes up—someone always pinches a little taste before it’s time (usually me). Whether you’re feeding a whole crowd at a summer cookout or just sneaking yourself a scoop right from the fridge, there’s a good reason this recipe keeps coming back to my family table. If you try this KFC copycat, let me know how it goes—or, even better, drop a comment and tell me what you served it with! Recipes have a way of making friends out of strangers, don’t you think? Now, I’ll just be over here dreaming up what to fry next…
The Famous KFC Coleslaw Recipe
This creamy and tangy coleslaw is a spot-on recreation of the beloved KFC side dish. Perfectly sweet and refreshing, it’s the ultimate companion for fried chicken, BBQ, and more.
- 1 tbsp finely grated onion
- 1/3 cup sugar
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 1 1/2 tbsp white vinegar
- 2 1/2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/8 tsp black pepper
- 8 cups finely diced cabbage
- 1/4 cup shredded carrot
- Using a fine grater, grate 1 tablespoon of onion. In a large mixing bowl, whisk together sugar, mayonnaise, buttermilk, whole milk, white vinegar, lemon juice, salt, and black pepper until smooth and creamy.
- Finely dice the cabbage into small, bite-sized pieces and shred the carrot using a grater. Consistent sizing ensures even coating with the dressing.
- Mix the diced cabbage and shredded carrot with the dressing in the large bowl. Toss until evenly coated. Cover and refrigerate for at least 4 hours to meld flavors and soften slightly.
- Before serving, give the coleslaw a final stir. Serve cold as a side dish with your favorite meals.
For best results, prepare the coleslaw a day in advance to allow the flavors to develop fully. Store leftovers in the refrigerator for up to 3 days.
Side Dish | American
Tags: BBQ sides, classic side dish, creamy coleslaw, KFC coleslaw, summer picnic
nullFAQ
Can I use bagged coleslaw mix instead of chopping my own cabbage?
What if I don’t have buttermilk? Can I make this work with what I have?
How do I know if I’ve grated the onion fine enough?
How long will this coleslaw keep in the fridge?
My coleslaw looks a little watery after sitting—did I mess something up?
The Famous KFC Coleslaw Recipe
Ingredients
- 1 tbsp finely grated onion
- 1/3 cup sugar
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 1 1/2 tbsp white vinegar
- 2 1/2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/8 tsp black pepper
- 8 cups finely diced cabbage
- 1/4 cup shredded carrot
Instructions
- Using a fine grater, grate 1 tablespoon of onion. In a large mixing bowl, whisk together sugar, mayonnaise, buttermilk, whole milk, white vinegar, lemon juice, salt, and black pepper until smooth and creamy.
- Finely dice the cabbage into small, bite-sized pieces and shred the carrot using a grater. Consistent sizing ensures even coating with the dressing.
- Mix the diced cabbage and shredded carrot with the dressing in the large bowl. Toss until evenly coated. Cover and refrigerate for at least 4 hours to meld flavors and soften slightly.
- Before serving, give the coleslaw a final stir. Serve cold as a side dish with your favorite meals.
