Ever find yourself craving that sweet and tangy coleslaw from KFC but don’t want to drive all the way there just for a side? Here’s some good news: the famous recipe has been cracked, and it’s surprisingly simple to make at home. With just a few basic ingredients and about 10 minutes of prep time, you can create a coleslaw that tastes exactly like the restaurant version. The secret is in the dressing, which combines buttermilk, lemon juice, and a bit of sugar for that perfect balance of creamy and zesty.
The key to getting that perfect texture
The biggest mistake people make when trying to recreate this coleslaw is not chopping the vegetables fine enough. When you order coleslaw from KFC, you’ll notice the cabbage and carrots are chopped into tiny pieces, almost like rice grains. This isn’t just for looks—it actually helps the dressing coat every piece evenly and gives the coleslaw its signature texture. If you have a food processor with a shredding attachment, use that first, then chop everything even finer with a sharp knife. Regular coleslaw bags from the grocery store won’t work as well because the pieces are too large.
Another thing to remember is that you need three specific vegetables: green cabbage, carrots, and onions. That’s it. No red cabbage, no fancy herbs, nothing extra. Some store-bought coleslaw mixes include red cabbage or other additions, which will change the taste and appearance. Stick with one medium head of green cabbage (about 8 cups when chopped), one carrot, and about two and a half tablespoons of very finely minced yellow onion. The onion needs to be minced so small that you barely notice individual pieces when eating.
Why the dressing makes all the difference
The dressing is where the magic happens, and it’s what sets this coleslaw apart from every other recipe out there. It uses both regular milk and buttermilk, which gives it that tangy taste without being too sour. The buttermilk is essential—don’t try to skip it or substitute it with something else. If you don’t keep buttermilk on hand, most grocery stores sell small cartons, and you only need a quarter cup for this recipe. The combination of buttermilk and fresh lemon juice creates that distinctive tang that makes the coleslaw so addictive.
One ingredient that surprises people is the amount of sugar in the dressing. The recipe calls for one-third cup of granulated sugar, which might seem like a lot, but it’s what gives the coleslaw its slightly sweet taste. The sugar balances out the acidity from the lemon juice and vinegar, creating a perfect harmony of sweet and tangy. Don’t try to reduce the sugar thinking you’re doing yourself a favor—it just won’t taste right. You’ll also need half a cup of mayonnaise (Best Foods or Hellmann’s work great), a quarter cup each of milk and buttermilk, two and a half tablespoons of lemon juice, one and a half tablespoons of white vinegar, half a teaspoon of salt, and an eighth teaspoon of pepper.
Letting it sit overnight changes everything
Here’s where most people go wrong: they make the coleslaw and want to eat it right away. While it’s technically edible immediately, it won’t taste like the restaurant version until it’s had time to chill in the refrigerator. The coleslaw needs at least six hours in the fridge, but overnight is even better. During this time, the cabbage releases some of its moisture, the vegetables soften slightly, and all those dressing ingredients meld together into something truly special. The sugar helps draw out liquid from the cabbage, which actually intensifies the taste of the dressing.
If you can remember to do it, stir the coleslaw a few times while it’s chilling. This redistributes the dressing and ensures everything stays evenly coated. When you first mix everything together, it might look like there’s too much dressing, but as it sits, the cabbage will absorb some of that liquid. By the next day, you’ll have a perfectly creamy coleslaw with just the right amount of dressing. Some people actually prefer it on the second or third day when it gets a bit more soupy, though you can always drain off excess liquid if that bothers you.
What to serve with your homemade coleslaw
This coleslaw is incredibly versatile and goes with so many different meals. Obviously it’s perfect with fried chicken (homemade or store-bought), but it also pairs beautifully with barbecue ribs, pulled pork sandwiches, grilled burgers, and hot dogs. It’s become a staple at summer cookouts and potlucks because it’s easy to make in large batches and feeds a crowd. The recipe makes about 10 to 12 servings, so it’s perfect when you’re entertaining. Plus, since it needs to be made ahead, it’s one less thing to worry about on the day of your gathering.
People also love using this coleslaw as a topping for fish tacos, pulled pork sandwiches, or even on top of burgers. The creamy, tangy crunch adds a nice contrast to rich, heavy foods. It’s especially good with anything fried or grilled because the acidity cuts through the fat and refreshes your palate between bites. Keep some in your fridge during the summer months, and you’ll find yourself reaching for it constantly. It lasts about three days in the refrigerator in an airtight container, though it rarely survives that long in most households.
Common mistakes people make when mixing the dressing
When combining the dressing ingredients, it’s important to whisk everything together until completely smooth before adding the vegetables. Some people just stir it lightly and end up with clumps of mayonnaise or undissolved sugar. Take an extra minute to really beat the dressing with a whisk until the sugar has dissolved and everything is well incorporated. The dressing should be smooth and creamy with no visible lumps. This ensures every bite of coleslaw has the same consistent taste instead of some bites being sweeter or more mayonnaise-heavy than others.
Another common mistake is using the wrong type of vinegar. The recipe specifically calls for white vinegar, which has a clean, sharp taste that doesn’t overpower the other ingredients. Apple cider vinegar will work in a pinch, but it adds a slightly different taste that’s not quite authentic. Also, make sure you’re using fresh lemon juice, not the bottled stuff. Fresh lemon juice has a brighter, more natural citrus taste that makes a noticeable difference in the final product. It only takes one or two lemons to get the two and a half tablespoons you need, and it’s worth the extra step.
How to store and keep it fresh
Once you’ve made your coleslaw, store it in an airtight container in the refrigerator. Glass containers with tight-fitting lids work great, or you can use a large plastic storage container. The coleslaw will last up to three days, though it’s best within the first two days. As it sits, it will continue to release liquid and become more soupy. This is completely normal and doesn’t mean it’s gone bad. Some people actually prefer the texture after it’s been sitting for a couple of days because the cabbage gets softer and the taste becomes more intense.
If you want to prep ahead for a party, you can actually make the dressing and chop the vegetables up to five days in advance and keep them stored separately. Then combine them the night before your event for a fresh batch. This works great if you’re bringing coleslaw to a potluck and want to make sure it tastes its best. Just remember to always stir the coleslaw before serving because the dressing tends to settle to the bottom. If there’s too much liquid for your liking, simply use a slotted spoon to serve it, leaving the excess dressing in the container.
Why this recipe works better than others
There are dozens of copycat coleslaw recipes online, but this one has been tested and perfected to match the restaurant version as closely as possible. The proportions are spot-on, especially the ratio of mayonnaise to buttermilk to milk. Too much mayonnaise makes it heavy and gloppy, while too much buttermilk makes it too thin and tangy. This recipe strikes the perfect balance where the dressing is creamy but still pourable, coating the vegetables without weighing them down. The touch of pepper adds a subtle warmth that most people can’t quite identify but definitely notice when it’s missing.
What really makes this recipe stand out is the attention to detail in the measurements. Every ingredient is measured precisely because even small variations can affect the final taste. For example, using a full half teaspoon of salt instead of the specified amount would make it too salty, while leaving out the pepper entirely would make it taste flat. The recipe has been refined over the years based on feedback from hundreds of people who’ve tried it, and the consensus is that it tastes exactly like the original. Once you make it, you’ll probably never buy coleslaw from a store again.
Tips for making larger batches for parties
If you’re feeding a crowd, this recipe doubles or triples easily. Just multiply all the ingredients by the number of batches you want to make and mix everything in a very large bowl or even a clean stockpot. Keep in mind that one head of cabbage makes about 10 to 12 servings, so plan accordingly based on your guest list. For a backyard barbecue with 30 people, making a triple batch ensures everyone gets plenty with some left over. The great thing about coleslaw is that it’s inexpensive to make in large quantities compared to other side dishes.
When making big batches, it helps to have a large mixing bowl and a sturdy whisk for combining the dressing. Make sure all your vegetables are chopped before you start mixing the dressing so everything comes together smoothly. If you’re using a food processor to chop the cabbage, work in batches so you don’t overcrowd the bowl, which would result in unevenly chopped pieces. For really large quantities, consider using two separate containers for storage so it’s easier to manage in your refrigerator. Label them with the date so you know when you made it and can track freshness.
What people love most about this version
The number one comment from people who make this recipe is that they can’t believe how close it tastes to the original. Many people say they’ve tried other copycat recipes that fell short, but this one finally nails it. The second most common feedback is how easy it is to make. Despite requiring overnight chilling for the best results, the actual hands-on time is only about 10 to 15 minutes. That’s less time than it would take to drive to the restaurant and back. People also love that they can make a big batch and have it ready in their fridge whenever they want it.
Another thing people appreciate is how much money they save by making it at home. A small container of coleslaw from the restaurant costs several dollars and doesn’t go very far. Making it yourself with basic ingredients costs just a fraction of that and yields way more. One head of cabbage, which costs less than two dollars, makes enough coleslaw for a family dinner with plenty of leftovers. Once people try this recipe, many report that it becomes their go-to coleslaw for all occasions, not just when they’re craving the restaurant version.
Now that the secret is out, there’s no reason to settle for store-bought coleslaw or make an extra trip to the restaurant. This recipe delivers authentic taste with minimal effort, and the overnight chilling time means it’s actually convenient to make ahead for any occasion. Whether you’re planning a summer cookout, need a side dish for fried chicken, or just want something crunchy and refreshing in your fridge, this coleslaw hits the spot every time. Give it a try and see why thousands of people have made this their favorite coleslaw recipe.
KFC Coleslaw Copycat
Cuisine: American10
servings10
minutes12
minutes110
kcalThis creamy, tangy coleslaw tastes exactly like the famous restaurant version with a perfectly balanced sweet and sour dressing.
Ingredients
8 cups finely chopped green cabbage (about 1 medium head)
1/4 cup shredded carrot (about 1 medium carrot)
2 tablespoons minced yellow 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 vegetables. Chop the cabbage into very fine pieces, about the size of rice grains. If using a food processor, pulse the cabbage until finely chopped, then check the consistency and chop further if needed. Transfer the chopped cabbage to a large mixing bowl.
- Shred the carrot using the small holes of a box grater or the shredding disc of your food processor. Mince the onion very finely so the pieces are almost paste-like. Add both the carrot and onion to the bowl with the cabbage and set aside.
- In a separate large bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper. Whisk vigorously until the mixture is completely smooth and the sugar has dissolved. The dressing should be creamy and well combined with no lumps of mayonnaise visible.
- Pour the dressing over the cabbage mixture. Using a large spoon or spatula, mix thoroughly until all the vegetables are completely coated with the dressing. Make sure to scrape the bottom and sides of the bowl to ensure even distribution.
- Cover the bowl tightly with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 6 hours, but overnight is best for optimal taste. The cabbage will release moisture and the dressing will thicken slightly as it chills.
- If possible, stir the coleslaw once or twice during the chilling time to redistribute the dressing. This helps ensure all the vegetables stay evenly coated and prevents the dressing from settling at the bottom.
- Before serving, give the coleslaw a good stir from the bottom up. Taste and adjust seasoning if needed, though this rarely requires any changes. If the coleslaw seems too soupy for your preference, you can drain off some of the excess liquid.
- Serve chilled as a side dish with fried chicken, barbecue, burgers, or sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The coleslaw will continue to soften and release liquid over time, which is completely normal.
Notes
- Make sure to chop the cabbage and carrots into very fine, rice-sized pieces for authentic texture. A food processor makes this much easier.
- Use only green cabbage, carrots, and onions. Don’t add red cabbage or herbs as they will change the authentic taste.
- Don’t reduce the sugar in the dressing. It balances the acidity and is essential for the authentic sweet-tangy taste.
- Buttermilk is a must and cannot be substituted. It provides the signature tangy taste.
- For best results, let the coleslaw chill overnight and stir it occasionally during that time.
- The coleslaw will become more soupy as it sits. This is normal. Simply drain excess liquid if preferred.
- You can prep the dressing and vegetables separately up to 5 days ahead, then combine them the night before serving.
Frequently asked questions
Q: Can I use a store-bought coleslaw mix instead of chopping my own vegetables?
A: You can, but make sure to buy a mix that contains only green cabbage and carrots, with no red cabbage or herbs. You’ll still need to chop it finer than it comes in the bag, and add your own minced onion. The texture won’t be quite as authentic, but it will save time.
Q: What can I substitute for buttermilk if I don’t have any?
A: While buttermilk is really important for the authentic taste, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of regular milk. Let it sit for 5 minutes before using. Keep in mind the taste won’t be exactly the same, but it’s better than skipping it entirely.
Q: Why is my coleslaw so watery after it sits in the fridge?
A: This is completely normal. The salt in the dressing draws moisture out of the cabbage, which makes the coleslaw get more liquid as it sits. This actually happens with the restaurant version too. If you don’t like it soupy, just use a slotted spoon to serve it, or drain off some of the excess liquid before serving.
Q: Can I make this coleslaw ahead for a party?
A: Absolutely! In fact, it’s better when made ahead. You can make it up to 2 days before your event and it will taste great. Just store it covered in the fridge and give it a good stir before serving. If you want to prep even earlier, make the dressing and chop the vegetables up to 5 days ahead and store them separately, then combine them 1-2 days before serving.
