KFC Coleslaw Classic

I first fell in love with this coleslaw during childhood road trips when my family would stop at KFC for a quick meal. There was something about that creamy, slightly sweet slaw that I couldn't get enough of – I'd always ask for extra containers. Years later, when I started cooking seriously, recreating this recipe became my personal mission. The beauty of this coleslaw lies in its simplicity and perfect balance. You start with crisp, finely shredded cabbage and carrots, then create a dressing that's equal parts creamy, sweet, and tangy. The buttermilk adds a subtle tang that regular milk can't achieve, while the combination of mayo, sugar, and vinegar creates that signature flavor profile. What I love most is how the vegetables stay crisp even after being dressed, thanks to the fine shred and the quick mixing method. The grated onion adds a gentle bite without being overpowering, and the touch of lemon juice brightens everything up. After mixing, the coleslaw needs to chill for at least two hours, which allows the cabbage to soften slightly while still maintaining its crunch, and lets all those flavors marry together. It's a recipe that proves sometimes the best dishes are the simplest ones, executed perfectly.

Why I love this recipe

This recipe holds a special place in my heart because it represents the joy of recreating restaurant favorites at home with even better results. I love how incredibly easy it is to make – no cooking required, just simple chopping and mixing – yet it delivers such impressive flavor that guests always ask for the recipe. The texture is what really gets me: that perfect crunch of fresh cabbage combined with the silky, creamy dressing creates an addictive contrast in every bite. I appreciate that it's a make-ahead dish that actually improves with time, making party prep stress-free. The recipe is also wonderfully forgiving and customizable; you can adjust the sweetness or tanginess to your preference without ruining it. What I love most is seeing people's faces light up when they taste it and realize it's even better than the original. It's affordable to make, feeds a crowd, and uses simple ingredients you probably already have on hand. This coleslaw has become my signature dish at family gatherings and potlucks, and I take pride in knowing I've mastered something that brings people together and sparks happy, nostalgic memories. It's proof that home cooking can absolutely rival any restaurant recipe.

What You Need From Your Kitchen

• Green Cabbage: Remove outer leaves, quarter, remove core, then shred very finely for the best texture
• Carrot: Peel and shred finely using the small holes of a box grater or food processor
• Onion: Grate using the fine side of a box grater to release juices and distribute flavor evenly
• Buttermilk: Use full-fat buttermilk for the richest, most authentic flavor and tang
• Mayonnaise: Use full-fat mayo for the creamiest results; light mayo will make the dressing too thin
• Sugar: Measure accurately as this balances the tanginess of the vinegar and buttermilk

Let's Make These Together

Shred Your Vegetables

Start by preparing your vegetables properly for that authentic fine texture. Remove the outer leaves from the cabbage, cut it into quarters, and remove the tough core. Using a sharp knife, mandoline, or food processor with a shredding blade, shred the cabbage as finely as possible – the thinner the better for that classic KFC texture. You should end up with about 8 cups of fluffy, finely shredded cabbage. Next, peel your carrot and shred it using a box grater or food processor until you have fine, delicate ribbons. Finally, grate the onion using the small holes of your box grater to release its juices. Combine all the vegetables in a large bowl and toss gently.

Whisk Up The Dressing

In a separate medium bowl, start building your dressing layers. Begin by whisking together the sugar, salt, and pepper to evenly distribute the dry ingredients. Pour in the whole milk and buttermilk, whisking continuously until the sugar begins to dissolve – you'll notice the mixture becoming slightly frothy. Now add the mayonnaise, white vinegar, and fresh lemon juice. Whisk everything vigorously for about a minute until you achieve a smooth, creamy, and completely homogeneous dressing with no mayo lumps remaining. The dressing should be pourable but still thick enough to cling to the vegetables.

Combine Everything Together

Now comes the fun part – bringing it all together! Pour your beautiful creamy dressing over the mound of shredded vegetables. Using a large spoon or clean hands (which actually works best), toss everything together with a lifting and folding motion. Make sure to scrape the bottom and sides of the bowl to ensure every single strand of cabbage and carrot gets evenly coated with that delicious dressing. The cabbage will seem voluminous at first but will start to compact as you mix. Keep tossing until you don't see any dry patches of vegetable.

Let It Chill

Here's where patience pays off. Cover your bowl tightly with plastic wrap or transfer the coleslaw to an airtight container. Place it in the refrigerator and let it chill for at least 2 hours, though overnight is even better if you can wait. During this time, something magical happens: the cabbage softens just enough while maintaining its crunch, the dressing penetrates into every crevice, and all those flavors – sweet, tangy, creamy – marry together into that iconic taste. Before serving, give it one final good stir to redistribute the dressing, and prepare for compliments!

pin it

Switch Things Up

I remember the first time I decided to crack the code on this famous coleslaw recipe. It was a Sunday afternoon, and I was hosting a backyard BBQ but forgot to pick up sides from the store. With just cabbage and carrots in my crisper, I thought, why not try to recreate that iconic KFC coleslaw everyone loves? After a few attempts tweaking the sugar-to-vinegar ratio, I finally nailed it. My guests were absolutely convinced I'd made a secret KFC run! Now, I make this coleslaw at least twice a month because it's become my go-to potluck contribution. The trick I learned is to shred the cabbage super fine and let it sit in the dressing for at least two hours – that's when the magic really happens. Sometimes I'll add a tiny pinch of celery seed for extra flavor, though the classic version is perfection on its own. It's one of those recipes that makes you feel like a culinary detective who's solved a delicious mystery.

Perfect Pairings

This KFC-style coleslaw is the ultimate companion to anything fried, grilled, or smoked. Serve it alongside crispy fried chicken, BBQ ribs, or pulled pork sandwiches for that classic combo everyone craves. It's also fantastic with fish tacos, providing a cool, crunchy contrast to warm, seasoned fish. Try it as a topping for hot dogs or burgers to add freshness and texture. For a complete summer spread, pair it with baked beans, corn on the cob, and potato salad. The creamy, tangy dressing cuts through rich, fatty foods beautifully while adding a refreshing element to any plate.

pin it

Frequently Asked Questions

→ Can I make this coleslaw ahead of time?

Absolutely! This coleslaw actually tastes better when made ahead. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors will meld beautifully, though the cabbage will soften slightly over time. It's still delicious for up to 3 days, but it's at its peak within the first 2 days.

→ What if I don't have buttermilk?

While buttermilk gives the most authentic flavor, you can make a quick substitute by mixing 1/2 cup regular milk with 1 1/2 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes to curdle before using. However, the flavor won't be quite as tangy and rich as the real thing.

→ Can I use pre-shredded cabbage from the store?

Yes, you can use bagged coleslaw mix to save time! However, store-bought shredded cabbage is usually cut thicker than the authentic KFC style. For the best results and most accurate texture, shredding fresh cabbage very finely at home is worth the extra effort.

→ Why is my coleslaw watery after chilling?

Cabbage releases water as it sits in the dressing, which is normal. To minimize this, make sure your cabbage is completely dry after washing, and avoid over-salting. Before serving, you can drain off any excess liquid that has pooled at the bottom, or simply stir it back into the slaw. Some people like to let the dressed coleslaw sit in a colander for 10 minutes before the final chill to drain excess moisture.

→ Can I add other vegetables to this recipe?

While the classic KFC coleslaw keeps it simple with just cabbage, carrots, and onion, you can certainly customize it! Some people add a bit of shredded red cabbage for color, finely diced celery for extra crunch, or a small amount of shredded apple for sweetness. Just remember that additions will alter the authentic flavor profile.

→ Is this coleslaw gluten-free?

Yes, this coleslaw recipe is naturally gluten-free as written, as long as you verify that your mayonnaise brand is gluten-free (most are). It's a great side dish option for guests with gluten sensitivities or celiac disease.

Conclusion

This Famous KFC Coleslaw Classic is the perfect side dish that brings back nostalgic fast-food memories right in your own kitchen. The combination of crisp vegetables and that signature sweet-tangy dressing creates a refreshing contrast to any rich or savory main dish. Whether you're serving it alongside fried chicken, pulled pork, or grilled burgers, this coleslaw adds that essential crunch and brightness. Make it a few hours ahead to let the flavors meld beautifully, and watch it disappear at your next gathering. It's simple, it's classic, and it's absolutely delicious.