You know that creamy, slightly sweet coleslaw that comes with your KFC meal? The one that’s somehow better than any coleslaw you’ve ever made at home? Turns out, making it yourself is way easier than you’d think. With just a few simple ingredients and one crucial technique, you can recreate that exact same taste in your own kitchen. The secret isn’t some fancy ingredient or complicated process—it’s all about getting the right balance of sweet and tangy, and chopping everything super fine.
The secret is in how you chop the cabbage
Most homemade coleslaw falls flat because people just shred their cabbage into long strips and call it a day. But KFC’s version uses cabbage that’s chopped incredibly fine—almost the size of rice grains. This isn’t just for looks. When the cabbage pieces are tiny, they absorb way more of that creamy dressing, making every single bite taste consistent. Big shreds of cabbage just don’t soak up the sauce the same way, and you end up with dry cabbage and pools of dressing at the bottom of your bowl.
You can do this chopping by hand with a sharp knife, but honestly, a food processor makes life so much easier. Just pulse your cabbage until it’s shredded, then go over it with a knife to get those pieces even smaller. If you’re buying pre-shredded coleslaw mix from the store, you’ll still need to chop it down more. And here’s another thing—stick with plain green cabbage only. Those fancy coleslaw mixes with red cabbage and herbs? They’ll throw off the whole taste. KFC keeps it simple with just green cabbage, a bit of carrot, and some onion.
Sugar makes this coleslaw actually taste good
If you’re used to making coleslaw with just mayo and vinegar, this recipe might surprise you. There’s a third of a cup of sugar in here, and that’s not a mistake. The sugar is what gives KFC coleslaw that signature slightly sweet taste that makes it so addictive. Without it, you just have sour, tangy cabbage that nobody really wants to eat. The sugar balances out all the acidity from the lemon juice and vinegar, creating this perfect sweet-and-tangy combo that works so well with fried chicken.
Some people try to cut back on the sugar thinking they’re making it healthier, but then they wonder why their coleslaw doesn’t taste right. If you’ve ever had KFC’s actual coleslaw, you know it’s got that hint of sweetness. That’s what makes it different from every other coleslaw out there. The sugar also helps the dressing stick to the cabbage better, so you get consistent taste in every forkful instead of bland cabbage with puddles of dressing underneath. Don’t skip it or reduce it—just use the full amount and enjoy.
Buttermilk is the ingredient you can’t skip
Regular milk alone won’t cut it for this recipe. Buttermilk brings this tangy richness that regular milk just doesn’t have. It’s what gives the dressing that slightly sour edge that makes everything taste more interesting. And before you think about skipping it because you don’t keep buttermilk around, just know that it’s available at pretty much every grocery store, usually near the regular milk. A small container costs about the same as a gallon of regular milk, and it lasts a while in the fridge.
If you absolutely can’t find buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular whole milk and letting it sit for five minutes until it curdles. But honestly, real buttermilk works better. The authentic recipe uses both buttermilk and whole milk together, which creates this creamy but still tangy dressing that coats everything perfectly. It’s thinner than pure mayo-based dressings, so it seeps into all those tiny cabbage pieces instead of just sitting on top.
Fresh lemon juice makes a real difference
Those little plastic lemon-shaped bottles of lemon juice are convenient, but they don’t taste the same as fresh-squeezed lemon juice. Bottled lemon juice has this flat, artificial taste that just screams “fake.” Fresh lemon juice, on the other hand, has brightness and life to it. You need about two and a half tablespoons for this recipe, which is roughly one large lemon. Just roll the lemon on your counter before cutting it to get more juice out, then squeeze it through a strainer to catch the seeds.
The lemon juice works together with the white vinegar to give the coleslaw that tangy kick. But here’s the thing—lemon juice also has natural sweetness to it that vinegar doesn’t have. That’s why you can’t just use all vinegar or all lemon juice. The combination creates this complex taste that’s sweet, tangy, and a little bit sour all at once. It sounds like a lot of work to squeeze a lemon, but it takes maybe thirty seconds and the difference in taste is huge. Fresh ingredients really do matter when you’re making something this simple.
The onion needs to be grated, not chopped
Here’s where a lot of people mess up. When you see “minced onion” in a recipe, you might think you can just chop it up really small and call it good. But for this coleslaw, you actually need to grate the onion on a box grater or use a microplane. Grating breaks down the onion into tiny, almost liquid pieces that distribute evenly throughout the dressing. When onion is just chopped, even if it’s chopped fine, you get these little chunks that some people bite into and others don’t. That creates an inconsistent taste.
Grated onion basically disappears into the dressing, giving you that subtle onion taste in every single bite without any harsh chunks. It’s only about a tablespoon of onion, so it’s not overwhelming—just enough to add some savory depth. If you’ve ever wondered why restaurant coleslaw tastes better than yours, this is probably part of the reason. They take the time to prep ingredients the right way instead of taking shortcuts. Yes, grating onion will make your eyes water. Do it near a window or turn on your kitchen fan, and you’ll survive.
This coleslaw needs time in the fridge
Right after you mix everything together, the coleslaw won’t taste like much. The cabbage is still crunchy and firm, and the dressing just kind of sits on top. But after a few hours in the fridge, something magical happens. The salt in the dressing starts pulling moisture out of the cabbage, which makes it softer and also makes the dressing thinner and more liquid. All those tiny pieces of cabbage absorb the dressing and start tasting amazing. The minimum time is about four hours, but overnight is even better.
This is actually good news because it means you can make this coleslaw the day before you need it. Make it in the morning for dinner, or make it the night before a cookout. The taste actually improves as it sits, unlike some salads that get soggy and gross. Just make sure to stir it really well before serving because some of the dressing will settle to the bottom. And don’t worry if it looks really wet and soupy—that’s completely normal. Just serve it with a slotted spoon and leave the extra liquid in the bowl.
Use the right mayo for the best results
Not all mayonnaise tastes the same. Store brands and premium brands have different textures and tastes, and it actually matters for this recipe. The original recipe developer used Best Foods mayo, which is called Hellmann’s on the East Coast. That brand has a specific taste and thickness that works perfectly for this coleslaw. If you use Miracle Whip instead of mayo, you’re going to get a totally different result because Miracle Whip is sweeter and tangier than regular mayonnaise.
The mayo is what makes the dressing creamy and helps everything stick together. You need a half cup for this recipe, which is a decent amount but not overwhelming. Some coleslaw recipes are basically just cabbage drowning in mayo, but this one has better balance. The combination of mayo, milk, and buttermilk creates a dressing that’s creamy but pourable, thick but not gloopy. If you happen to have Hellmann’s or Best Foods in your fridge already, use that. If not, any good-quality real mayonnaise will work—just avoid the low-fat or fat-free versions because they taste watery and weird.
This recipe makes more than you think
When you see “serves 10 to 12” on a recipe, that usually means tiny side servings that leave everyone wanting more. For this coleslaw, the portions are pretty generous if you’re serving it as a side dish with something else. But if your family really loves coleslaw, plan on it serving more like four to six people. One head of cabbage seems like a lot when you’re chopping it, but once it’s all mixed with the dressing and chilled, it compacts down quite a bit.
The good news is that this recipe doubles easily if you’re feeding a crowd. Just use two heads of cabbage and double everything else. It keeps in the fridge for about three days, though the longer it sits, the more liquid it releases. By day three, you’ll definitely want to drain off some of that excess liquid before serving. Some people actually prefer it after it’s been sitting for a day or two because the cabbage gets softer and the taste gets more intense. Either way, it’s hard to have leftovers because this stuff disappears fast once people start eating it.
What to serve with this coleslaw
Obviously this coleslaw goes great with fried chicken, since that’s literally where it came from. But it also works with pretty much any grilled meat—burgers, hot dogs, ribs, pulled pork, grilled chicken, you name it. The cool, creamy coleslaw is perfect alongside anything hot and savory. It’s also really good piled on top of pulled pork sandwiches or fish tacos. That crunch and creaminess adds so much to sandwiches and makes them feel more complete.
For cookouts and potlucks, coleslaw is always a winner because it’s one of those side dishes that goes with everything. You can serve it next to baked beans, potato salad, corn on the cob, mac and cheese—all the classic cookout sides. It also holds up better than green salads at outdoor events because it doesn’t wilt in the heat. Just keep it in a cooler until you’re ready to serve, and it’ll stay fresh and cold. People who say they don’t like coleslaw usually change their minds after trying this version because it’s so much better than those dry, flavorless coleslaws that some people make.
Making restaurant-quality coleslaw at home is totally doable once you know the tricks. Chop everything fine, use all the right ingredients, and give it time to chill. That’s really all there is to it. Next time you’re craving that KFC coleslaw but don’t feel like leaving the house, you can whip up a batch that tastes just as good—maybe even better because you made it yourself.
KFC Coleslaw Recipe
Course: Side DishCuisine: American10
servings20
minutes127
kcalThis copycat KFC coleslaw tastes exactly like the original with its creamy, sweet, and tangy dressing coating finely chopped cabbage.
Ingredients
8 cups finely chopped green cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons finely grated onion
1/2 cup mayonnaise (Best Foods or Hellmann’s)
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup buttermilk
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
- Start by preparing your cabbage and carrot by chopping them very finely, almost to the size of rice grains. You can use a food processor with a shredding attachment followed by hand chopping with a sharp knife, or simply chop everything by hand. The key is getting the pieces small and uniform so they absorb the dressing properly. Place the chopped cabbage and carrot in a large mixing bowl and set aside while you make the dressing.
- In a separate medium bowl, combine the mayonnaise, sugar, whole milk, buttermilk, fresh lemon juice, white vinegar, salt, and pepper. Use a whisk to beat all the ingredients together until the mixture is completely smooth and the sugar has dissolved. Make sure there are no lumps of mayo or undissolved sugar, as you want a perfectly blended dressing that will coat every piece of cabbage evenly.
- Grate your onion using a box grater or microplane until you have about 2 tablespoons of finely grated onion that’s almost a paste-like consistency. Add the grated onion directly to the prepared dressing and stir well to incorporate. The onion will add a subtle savory element that distributes throughout the entire batch without creating any harsh chunks that some people might bite into.
- Pour the prepared dressing over the cabbage and carrot mixture in the large bowl. Use a large spoon or spatula to mix everything together thoroughly, making sure every piece of cabbage and carrot is completely coated with the dressing. It might seem like a lot of dressing at first, but the vegetables will absorb much of it as they sit and soften in the refrigerator.
- Cover the bowl tightly with plastic wrap or transfer the coleslaw to an airtight container with a lid. Place it in the refrigerator for at least 4 hours, though overnight is ideal for the best results. If you remember, stir the coleslaw once or twice during the chilling time to help redistribute the dressing and ensure even absorption. The cabbage will soften and the dressing will become more liquid as it sits.
- Before serving, remove the coleslaw from the refrigerator and give it one final good stir from the bottom up to redistribute any dressing that has settled. The coleslaw will appear quite wet and soupy, which is completely normal and authentic to the original. Use a slotted spoon to serve, allowing excess liquid to drain back into the bowl, or simply embrace the creamy, saucy texture as part of the authentic KFC experience.
Notes
- The cabbage, carrot, and onion must be chopped or grated very finely for authentic texture. Pieces should be about the size of rice grains, not long shreds.
- Do not reduce the sugar in this recipe. The sweetness is what balances the tangy vinegar and lemon juice to create the signature KFC taste.
- Use real buttermilk, not a substitute, for the best results. The tangy richness of buttermilk is essential to the authentic dressing.
- Fresh lemon juice tastes significantly better than bottled. Take the extra 30 seconds to squeeze a real lemon.
- The coleslaw will look very wet and soupy, especially after sitting overnight. This is normal and authentic to the original.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving and drain excess liquid if desired.
Frequently asked questions
Q: Can I use pre-shredded coleslaw mix from the store?
A: Yes, but you’ll still need to chop it much finer. Store-bought coleslaw mix has pieces that are too large and long. Use only mixes with green cabbage and carrots—avoid ones with red cabbage or herbs, as they’ll change the authentic taste.
Q: Why is my coleslaw so watery?
A: This is completely normal and authentic to the original KFC coleslaw. The salt in the dressing pulls moisture from the cabbage, creating extra liquid. Simply stir well before serving and use a slotted spoon, or drain off some excess liquid if it bothers you.
Q: Can I make this coleslaw ahead of time?
A: Absolutely! This coleslaw actually tastes better the next day after the cabbage has had time to soften and absorb the dressing. Make it up to 24 hours ahead and store it covered in the refrigerator. Just stir well before serving.
Q: What if I don’t have buttermilk?
A: You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes until it curdles. However, real buttermilk works better and gives more authentic tang to the dressing.
