Famous KFC Coleslaw

Introduction

If you’ve ever tasted that unforgettable coleslaw from Kentucky Fried Chicken (KFC), you know it’s in a league of its own. It’s creamy. It’s tangy. It’s sweet. And best of all, it’s perfectly balanced—not too soggy, not too sharp, with a crisp crunch from the cabbage and a mellow zing from the dressing.

Now, imagine being able to replicate that magic at home, with simple ingredients and a bit of love. This recipe aims to bring you as close as possible to the original KFC coleslaw, using tested techniques and real kitchen experience. Let’s explore how to make this famous side dish step-by-step, with plenty of tips, tricks, and variations along the way.

🛒 Ingredients

This recipe makes about 6–8 servings.

🥬 Vegetables:

1 small head of green cabbage (about 6 cups finely chopped)
1 medium carrot, peeled
2 tablespoons yellow onion (finely grated)

Note: KFC’s coleslaw is very finely chopped, not shredded, so the key is small, rice-sized pieces.

🥣 Dressing:

½ cup mayonnaise (use full-fat for best flavor)
¼ cup buttermilk
¼ cup whole milk
⅓ cup granulated sugar
2½ tablespoons lemon juice (fresh or bottled)
1½ tablespoons white vinegar
½ teaspoon salt
¼ teaspoon ground black pepper

🔄 Ingredient Notes

Mayonnaise: Brands like Hellmann’s or Duke’s work great. Avoid Miracle Whip—its sweetness will throw off the balance.
Buttermilk: Adds tang and creaminess. If you don’t have any, make a substitute: mix ¼ cup milk with 1 tsp lemon juice or vinegar, let it sit for 10 mins.
Sugar: Yes, this recipe has sugar. It’s what gives the slaw that slightly sweet, signature KFC taste.
Vinegar: Use distilled white vinegar for a neutral, tangy bite.
Onion: Grate finely to avoid harsh texture while keeping the subtle kick.

🔪 Equipment Needed

Large mixing bowl
Sharp knife or food processor
Grater
Whisk or spoon
Cutting board
Measuring cups and spoons
Airtight container (for chilling and storing)

👨‍🍳 Instructions

Step 1: Finely Chop the Vegetables

Start by preparing your vegetables. The KFC coleslaw texture is very fine—not chunky or stringy.

Option A: Food Processor

Cut cabbage into smaller chunks and pulse until finely chopped. Do the same for the carrot and onion. Be careful not to over-process into mush.

Option B: Knife

Use a chef’s knife to slice the cabbage into very thin strips, then run the knife through it multiple times until you get a rice-like texture. Grate the carrot using the small holes of a box grater. Finely grate or mince the onion.

Once done, combine all the vegetables in a large bowl and mix thoroughly.

Step 2: Make the Dressing

In a separate bowl, whisk together:

½ cup mayo
¼ cup buttermilk
¼ cup milk
⅓ cup sugar
2½ tbsp lemon juice
1½ tbsp vinegar
½ tsp salt
¼ tsp pepper

Whisk until the mixture is completely smooth. It should be creamy, a little runny, and well-emulsified.

Step 3: Combine and Mix

Pour the dressing over the vegetables. Use a large spoon or spatula to thoroughly combine everything. Ensure the dressing coats every bit of cabbage and carrot evenly.

At this stage, the coleslaw might look a little wet—but don’t worry! As it chills, the cabbage will absorb the flavors and moisture, and it will thicken beautifully.

Step 4: Chill for Best Flavor

Transfer your coleslaw into an airtight container or cover your bowl with plastic wrap.

Refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to develop—just like KFC’s version.

Step 5: Stir and Serve

Before serving, give the coleslaw a good stir to redistribute the dressing. Serve cold, alongside fried chicken, grilled meats, sandwiches, or even as a topping for tacos or pulled pork sliders.

🧊 Storage Tips

Store leftovers in an airtight container in the fridge for up to 4–5 days.
Do not freeze—mayo-based dressings don’t thaw well and will separate.

🧠 Expert Tips for Authentic Texture and Flavor

Finely chop everything: The biggest mistake people make is leaving cabbage too chunky. KFC’s slaw is almost minced in texture.
Let it rest: Time is your best friend. The coleslaw tastes way better after chilling overnight.
Balance the sweet and tangy: Adjust the sugar, lemon, and vinegar to taste if needed.
Use cold ingredients: This helps with the consistency and flavor melding.

🥗 Serving Suggestions

KFC coleslaw is famously paired with fried chicken, but it also works great with:

Pulled pork sandwiches
BBQ ribs or brisket
Grilled chicken or turkey burgers
Hot dogs or chili dogs
Fried fish or shrimp baskets
Potato wedges or fries

🌱 Variations and Dietary Swaps

Low-carb version: Swap sugar for erythritol or monk fruit sweetener.
Vegan version: Use vegan mayo and plant-based milk and buttermilk alternatives.
Extra crunch: Add a handful of green onion or shredded red cabbage.
Spicy slaw: Mix in 1 tbsp of sriracha or a dash of cayenne pepper for a kick.

✅ Why This Recipe Works

Authentic Taste: Multiple test runs show this ratio closely matches the real deal.
Simple Ingredients: Everything can be found in a basic pantry or supermarket.
Scalable: Easy to double for parties or potlucks.
Budget-Friendly: Cabbage and carrots are cheap and plentiful.

📌 Final Thoughts

Making the Famous KFC Coleslaw at home is not just about copying a fast-food recipe. It’s about learning to balance sweet, tangy, and creamy in the right proportion—and then letting nature and time work their magic.

This version gives you all the iconic flavor without needing to visit the drive-thru. Plus, it’s adaptable to your taste and diet. Whether you’re hosting a summer BBQ, prepping for a family gathering, or just craving a taste of nostalgia, this creamy coleslaw delivers every time.

Introduction