Kfc Coleslaw Recipe
Got a hankering for that creamy, tangy side dish you crave at KFC? This homemade Kfc Coleslaw Recipe captures the classic Southern-style salad in your own kitchen—no deep fryer required.
I still remember the first time I tasted KFC’s coleslaw back in the ’80s. That cool crunch of cabbage, the whisper of sugar, the zing of vinegar—it stuck with me. Over the years, I’ve tweaked and tested until I landed on this traditional-style copycat that balances creaminess and tang perfectly. Whether you’re hosting a backyard picnic, pairing it with fried chicken, or just need a fresh, make-ahead side dish, this recipe delivers every time. And yes, it’s surprisingly simple—no baking, no fancy gadgets—just good old-fashioned mixing and refrigerating.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for last-minute gatherings
- Creamy dressing with just the right tang from vinegar and lemon juice
- Uses everyday ingredients you probably already have (cabbage, mayonnaise, sugar)
- Homemade copycat version saves money and avoids preservatives
- Easy to adjust sweetness or acidity to suit your taste buds
- Ideal as a side dish, salad topper, or sandwich filler
- Make-ahead friendly—flavors meld beautifully after a couple of hours
- Feeds a crowd: yields about 6–8 hearty servings
Ingredients
• 1 medium green cabbage (about 8 cups shredded)—look for firm heads with crisp leaves
• 1 large carrot, peeled and finely grated (about ½ cup)
• ¾ cup full-fat mayonnaise (Duke’s recommended for extra tang)
• 3 tablespoons whole milk or buttermilk (adds a Southern touch)
• 2 tablespoons white vinegar (or apple cider vinegar for a fruitier note)
• 1½ tablespoons freshly squeezed lemon juice
• 1 tablespoon granulated sugar (adjust if you like it sweeter)
• 1 teaspoon granulated onion or 1 tablespoon finely minced yellow onion
• ½ teaspoon kosher salt (or sea salt)
• ¼ teaspoon freshly ground black pepper
Tip: If your cabbage feels damp after shredding, spread it on a clean towel and pat dry—this keeps the dressing from getting too runny.
Directions
- Prep your veggies. Place the shredded cabbage and grated carrot in a large mixing bowl. You want about 8 cups total—enough room for the dressing to coat every strand.
- Whisk the dressing. In a separate bowl, combine mayonnaise, milk (or buttermilk), vinegar, lemon juice, sugar, onion, salt, and pepper. Whisk until smooth and glossy.
- Pour and fold. Drizzle the dressing over the cabbage–carrot mixture. Use a silicone spatula to fold gently—no smashing, just light strokes so you keep that crunchy texture.
- Taste and tweak. Give it a quick taste. If it needs more zing, add a splash of vinegar; if you crave sweetness, stir in a pinch more sugar.
- Chill well. Cover the bowl with plastic wrap and refrigerate at least 2 hours—overnight is ideal. Flavors bloom when chilled, and that’s when the magic happens.
- Stir before serving. Give the coleslaw one more gentle stir before plating. If you spot any excess liquid at the bottom, simply drain it off for extra creaminess.
- Garnish and serve. For a pop of color, sprinkle a few fresh parsley leaves or chives on top. Then dig in!
Servings & Timing
Makes about 6–8 side-dish servings
Prep Time: 20 minutes
Chill Time: 2 hours (or up to overnight)
Total Time: 2 hours 20 minutes
Variations
• Vegan twist: Swap mayonnaise for vegan mayo and use unsweetened oat milk instead of dairy.
• Honey-sweetened: Replace granulated sugar with 1 tablespoon honey for a floral sweetness.
• Smoky paprika: Add ¼ teaspoon smoked paprika to the dressing for a subtle smoky kick.
• Extra crunch: Mix in ¼ cup finely chopped celery or jicama for more texture.
• Greek yogurt boost: Use half mayo, half plain Greek yogurt to lighten calories and up the protein.
• Spice it up: Stir in a pinch of cayenne or a dash of hot sauce for a spicy coleslaw.
Storage & Reheating
• Store: Transfer coleslaw to an airtight container and keep in the fridge—best within 3 days.
• Make-ahead: Prep 1 day ahead to maximize creaminess; just stir before serving.
• Freezer: Not recommended—dressing separates when frozen.
Notes
I discovered the key to KFC’s silky dressing isn’t extra sugar but the right mayo-to-milk ratio. Too much sugar masks the vinegar’s brightness, while too little mayo leaves it watery. Also, grating that carrot super-fine prevents streaks of orange in your final mix—keeps it that classic pale-white hue. And a little onion (powder or minced) adds depth without making the slaw taste “oniony.”
FAQs
Q: Can I use pre-shredded cabbage bags?
A: You can, but fresh cabbage gives a firmer crunch and less moisture. If you do use pre-shredded, pat it dry.
Q: What if my coleslaw is too thin?
A: Drain any excess liquid, then stir in an extra tablespoon of mayo. Chill again for 30 minutes.
Q: How long will leftover coleslaw stay good?
A: Up to 3 days in the fridge. It gets softer over time, so aim to eat within 48 hours.
Q: Can I halve or double the recipe?
A: Sure thing! Just keep the dressing proportions balanced—1 part mayo to about 3 parts cabbage.
Q: Is there a low-sugar option?
A: Yes. Swap sugar for a sugar substitute like erythritol, or use just 1 teaspoon of sugar.
Q: Why does my coleslaw turn watery?
A: Cabbage naturally releases water. Dry it well after shredding and drain any liquid from the bowl before serving.
Q: Can this be used as a sandwich spread?
A: Absolutely. It makes a fantastic topping for pulled pork sandwiches or fish tacos.
Q: What’s the best way to serve it?
A: Keep it chilled and serve straight from the fridge. It’s the perfect cool counterpoint to hot, crispy fried chicken.
Conclusion
This Kfc Coleslaw Recipe brings that beloved traditional-style salad right into your kitchen—creamy, tangy, and endlessly craveable. It’s a breeze to whip up, travels well to potlucks, and pairs beautifully with just about anything. Give it a try, let me know how it turns out, and don’t forget to explore more of my homemade sides for your next Southern spread. Happy mixing!
Kfc Coleslaw Recipe
Ingredients
- 1 medium green cabbage about 8 cups shredded
- 1 large carrot peeled and finely grated
- 3/4 cup mayonnaise full-fat (Duke's recommended for extra tang)
- 3 tablespoons whole milk or buttermilk adds a Southern touch
- 2 tablespoons white vinegar or apple cider vinegar for a fruitier note
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon granulated sugar adjust if you like it sweeter
- 1 teaspoon granulated onion or yellow onion powder or minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Shred cabbage and grate carrot into a large mixing bowl.
- Combine mayonnaise, milk, vinegar, lemon juice, sugar, onion, salt, and pepper in a separate bowl; whisk until smooth.
- Drizzle the dressing over cabbage and carrot mixture; fold gently to coat.
- Taste and adjust sweetness or acidity as needed.
- Cover and refrigerate for at least 2 hours to let flavors meld.
- Stir gently before serving, draining excess liquid for creaminess if needed.
- Sprinkle with fresh parsley or chives before serving.
