There’s something about that creamy, tangy, sweet crunch of KFC coleslaw that takes me right back to carefree summer picnics and family dinners. You know the one — that pale green-and-white mix that somehow makes fried chicken taste even better. I’ve always loved it so much that I finally decided to recreate it at home — and honestly, this version? It’s spot-on. Maybe even better (and I don’t say that lightly).

A Short Introduction

KFC Coleslaw Classic is a timeless side dish that pairs perfectly with just about anything — from grilled meats to fried chicken, or even tucked inside sandwiches and tacos for a refreshing crunch. It’s made from finely chopped cabbage, carrots, and a creamy dressing that hits that perfect balance of sweet, tangy, and rich.

But here’s the magic: the texture and taste come together in such a way that you almost forget it’s so simple. It’s creamy without being heavy, crisp without being raw, and flavorful without being fussy.

Why This Recipe Is Special

There are hundreds of coleslaw recipes out there, but this one? It nails that nostalgic fast-food flavor you crave. What makes it special is the balance — no vinegar overpowering the creaminess, no soggy cabbage, no mystery ingredients. Just fresh, honest flavors that taste like home.

Plus, making it yourself means you can adjust the sweetness, tanginess, or creaminess to your exact liking. (I personally like mine a little more tangy — it just wakes up every bite.)

Why You’ll Love This Recipe

🥬 Crisp, Fresh Texture – That perfect crunch you expect from a great slaw.
🥄 Authentic Flavor – Tastes just like (or better than!) the KFC original.
⏱️ Quick & Easy – Just chop, mix, chill, and you’re done.
🧊 Make-Ahead Friendly – Actually tastes better the next day.
💰 Budget-Friendly – Simple, inexpensive ingredients you already have.

Tools You’ll Need

Nothing fancy — just your everyday kitchen basics:

🥣 Large Mixing Bowl – For tossing all your veggies and dressing together.
🔪 Sharp Chef’s Knife or Food Processor – A knife gives you control; a food processor saves time.
🧴 Measuring Cups & Spoons – Accuracy helps get that KFC balance just right.
🥄 Spatula or Wooden Spoon – For gently folding everything together without crushing the cabbage.
🧊 Plastic Wrap or Airtight Container – For chilling the coleslaw so the flavors meld beautifully.

Related: Pineapple Chicken Rice Recipe

Ingredients

For the Slaw Base:

6 cups (about 600g) green cabbage, finely chopped
1 medium (about 100g) carrot, grated or finely minced
2 tablespoons (20g) white onion, minced (optional but classic)

For the Dressing:

½ cup (120g) mayonnaise – full-fat for the best flavor
⅓ cup (65g) granulated sugar – that signature sweet touch
¼ cup (60ml) whole milk
¼ cup (60ml) buttermilk – adds that creamy tang
1½ tablespoons (20ml) white vinegar
2½ tablespoons (35ml) lemon juice – fresh if possible
¼ teaspoon salt
⅛ teaspoon black pepper

Step-by-Step Instructions

1. Prep the Veggies

Grab your cabbage and carrot, then chop them really fine — almost minced. This is key to getting that authentic KFC texture. If you use a food processor, pulse gently — don’t puree!

Tip: If you’re chopping by hand, stack the cabbage leaves and slice as thin as you can. It’s oddly satisfying.

2. Mix the Dressing

In a medium bowl, whisk together the mayo, sugar, milk, buttermilk, vinegar, lemon juice, salt, and pepper until smooth and creamy.

You’ll notice it tastes a bit sharp at first — don’t worry! That’s exactly what you want. The flavors mellow as it chills.

3. Combine Everything

Pour the dressing over your chopped veggies. Using your spatula, gently fold everything together until evenly coated. You’ll see the slaw start to glisten — that’s when you know it’s just right.

4. Chill and Let the Magic Happen

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight. The chilling time transforms it — softens the cabbage just a touch and deepens the flavor.

5. Serve and Enjoy

Give it a quick stir before serving, taste for seasoning, and enjoy that familiar, creamy, crunchy bite.

Serving Ideas

Serve it alongside fried chicken (of course!) or crispy tenders.
Tuck it inside sandwiches or sliders for an extra layer of texture.
Pair it with grilled meats or BBQ for a refreshing contrast.
Serve it on fish tacos — you’ll thank me later.

Related: Spicy Shrimp Cucumber Sushi

Variations & Customizations

Lighter Version: Swap some mayo for Greek yogurt.
Extra Tangy: Add a splash more lemon juice or vinegar.
Colorful Twist: Toss in some red cabbage or green onions for a pop of color.
Sugar-Free Option: Use honey or a no-calorie sweetener to taste.

Make-Ahead & Storage

Make-Ahead: This coleslaw is best made a few hours or a day ahead — the flavor deepens beautifully.
Storage: Keep in an airtight container in the fridge for up to 3 days. Stir before serving.
Avoid Freezing: It’ll turn watery and lose that perfect crunch.

Pro Tips & Mistakes to Avoid

Okay, friend to friend — here are my little secrets:

✅ Chop finely, not roughly. The smaller the pieces, the closer you’ll get to that KFC texture.

✅ Let it rest. Don’t skip the chill time — it’s where the flavor magic happens.

✅ Taste before serving. The balance of sweet and tangy can shift as it sits, so give it a final check.

❌ Don’t overdress. Start with most of the dressing, then add more if needed — soggy coleslaw is a heartbreaker.

❌ No shortcut on the mayo. Light or fat-free versions just don’t hit the same creamy note.

Recipe Notes

Yield: About 6 servings
Prep Time: 15 minutes
Chill Time: 4 hours (recommended)
Total Time: 4 hours 15 minutes

Nutrition (per serving)

Approx. 180 calories | 13g fat | 15g carbs | 1g protein | 2g sugar

Final Thoughts

There’s something so comforting about making a restaurant favorite right in your own kitchen. You’ll feel that little spark of pride when you taste it and realize — yes, this really does taste like KFC’s coleslaw!