Large red and white bucket of creamy KFC-style coleslaw placed on a counter next to a biscuit and striped napkin.

Follow the simple steps of this KFC copycat coleslaw right in your own kitchen to create a crisp, crunchy texture and classic coleslaw taste that is a restaurant favorite.

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Prep Time15

Total Time45

Servings

Large container of KFC copycat coleslaw with bold “KFC Coleslaw” text and fried chicken blurred in the background.

This is the one you’ve been looking for. A spot-on KFC coleslaw copycat that actually nails it — not just the flavor, but the texture. Cool, tangy, a little creamy, and just sweet enough. No drive-thru. No soggy bags. Just that signature crunch and zip… made fresh in your kitchen.

Finely chopped, not shredded – That classic KFC texture comes from pulsing the cabbage and carrots in a food processor just enough to create those tiny squares. Not ribbons. Not slaw mix from a bag.

Balanced dressing – A creamy, tangy base built on mayo, buttermilk, vinegar, and lemon juice. The sugar and milk mellow it out without making it overly sweet.

It transforms in the fridge – The dressing pulls moisture from the cabbage and melds into something greater than the sum of its parts. Give it 30 minutes. Give it overnight. You’ll taste the difference.

KFC Copycat Coleslaw Ingredients

Flat lay of ingredients for KFC copycat coleslaw including cabbage, carrots, onion, buttermilk, mayonnaise, and seasonings on a wooden board.

You’ll need:

½ head of green cabbage, finely chopped (about 4 cups)
½ medium carrot, finely chopped
2 tablespoons of buttermilk
4¼ teaspoons of white vinegar
1½ tablespoons of onion, finely chopped
2 tablespoons of whole milk
¼ cup of mayonnaise
2 teaspoons of lemon juice
4 teaspoons of sugar
¼ teaspoon of salt
⅜ teaspoon of pepper

Ingredient Substitutions

BUTTERMILK: Half-and-half cream can be substituted for buttermilk. If you do this, make sure to use five teaspoons of sugar instead of 4, as buttermilk is naturally sweeter than half and half.

Method

Step-by-step collage showing how to make KFC copycat coleslaw with shredded vegetables, dressing being poured, and the finished coleslaw gently mixed.

Chop the vegetables: Pulse until finely chopped into tiny squares — not mush.
Make the dressing: Whisk together mayonnaise, buttermilk, milk, vinegar, lemon juice, sugar, salt, and pepper until smooth.
Combine: Pour dressing over the cabbage mixture and stir well. It might look dry at first — don’t worry. The cabbage will release moisture as it chills.

How To Serve This Copycat KFC Coleslaw

Serve cold — always. It pairs beautifully with chicken dishes such as our fried chicken, fried chicken sandwich or popcorn chicken. Add our macaroni salad for a delicious meal.

Serve our iced tea or our strawberry sweet tea on the side to wash it all down.

Double it for a crowd. Easily scaled. Perfect for BBQs, potlucks, or fried chicken night at home.

Storing This KFC Coleslaw Recipe

Store this coleslaw in an airtight container in the fridge for up to three days. Stir before serving to redistribute the dressing.

Overhead view of a serving bowl filled with KFC-style coleslaw with a silver spoon scooping a portion.

More Coleslaw Recipes You’ll Love

KFC Copycat Coleslaw

5 from 3 votes

Follow the simple steps of this KFC copycat coleslaw right in your own kitchen to create a crisp, crunchy texture and classic coleslaw taste that is a restaurant favorite.

Prep Time 15

Total Time 45

Servings

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Ingredients

½ head cabbage, finely chopped (about 4 cups)
½ medium carrot, finely chopped
2 tablespoons buttermilk
4¼ teaspoons white vinegar
1½ tablespoons onion, finely chopped
2 tablespoons whole milk
¼ cup mayonnaise
2 teaspoons lemon juice
4 teaspoons sugar
¼ teaspoon salt
⅜ teaspoon pepper

Instructions

Using a food processor, chop the cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.
In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.
Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.

Notes

The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.
While you can serve the coleslaw after chilling for 30 minutes, letting this coleslaw sit overnight gives it time to allow the flavors to blend together.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Amy Tandiko Graphic Designer
Ina Chong
Sian Cox Photographer

Recipe For Kentucky Fried Chicken Coleslaw