If you’ve ever found yourself craving that cool, slightly sweet, unmistakably creamy coleslaw served alongside a bucket of fried chicken, you’re not alone. The KFC coleslaw has a loyal following for a reason: it’s simple, balanced, and comforting. Below you’ll find a complete, tested, and flavourful copycat KFC Coleslaw Recipe you can make at home — plus pro tips, smart variations, and troubleshooting so your batch comes out perfect every time.

This post covers everything: why the dressing tastes the way it does, exactly what to buy, step-by-step prep, how long to chill, smart swaps for allergies, serving ideas, storage, and common mistakes. Read the whole thing, or jump to the section you need — the recipe is flexible, forgiving, and built to scale.

What makes the KFC coleslaw so beloved?

Before we get into the recipe, a quick flavour map: the classic KFC-style coleslaw is not aggressively tangy or vinegary — it’s mild, creamy, slightly sweet, and finely textured. Two elements are crucial:

1. Very fine shredding of the cabbage and carrots — that soft texture makes the slaw feel almost close-to-salad rather than crunchy, and lets the dressing coat each strand.
2. A balanced dressing — mayonnaise-forward for creaminess, but cut with a touch of milk/cream (or buttermilk), vinegar and lemon for lift, and sugar for the subtle sweetness. A hint of onion flavor rounds everything out.

This KFC Coleslaw Recipe aims to capture that exact combo so each bite is cool, slightly sweet, and irresistibly creamy.

Ingredients (serves 6–8 as a side)

For the slaw:

• 6 cups finely shredded green cabbage (about 1 small head — core removed). Use a sharp chef’s knife, mandoline or food processor with the shredding disk.
• 1 cup finely grated carrots (about 2 medium carrots). Use the small holes of a box grater or the grating disk.
• 2 tablespoons finely diced red bell pepper (optional — adds color and a tiny sweet crunch)
• 2 tablespoons finely diced green bell pepper (optional)

For the dressing:

• 1 cup mayonnaise (full-fat gives the best texture; use a good quality brand)
• 1/4 cup whole milk (or buttermilk for tangier flavor)
• 2 tablespoons buttermilk (optional — if you like a little tang; see substitutions)
• 3 tablespoons granulated sugar (adjust to taste; this is where the slaw gets its subtle sweetness)
• 2 tablespoons white vinegar (or apple cider vinegar)
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon salt (adjust)
• 1/4 teaspoon onion powder (key for that faint onion note)
• 1/8 teaspoon garlic powder (optional)
• Pinch of freshly ground white pepper or black pepper
• 1/4 teaspoon celery seed (optional, but traditional in some coleslaws)

Equipment:

• Sharp chef’s knife, mandoline, or food processor with shredder disk
• Large mixing bowl
• Whisk and measuring spoons/cups
• Airtight container for chilling

Step-by-step: How to make the KFC Coleslaw Recipe

1. Prep the veg (the finer, the better)

Start by trimming the cabbage: remove the outer leaves and the core. Using a mandoline or a sharp chef’s knife, slice the cabbage into very thin ribbons — the goal is small, soft strands, not big crunchy shreds. Place the cabbage in a large bowl. Grate the carrots on the small side of your box grater and add them to the bowl. If using bell peppers, finely dice and add them as well.

Pro tip: If you want the texture very close to the restaurant version, you can pulse the cabbage briefly in a food processor fitted with a shredding disk — just be careful not to turn it into mush.

2. Make the dressing

In a medium bowl, whisk together the mayonnaise, milk, sugar, white vinegar, lemon juice, salt, onion powder, garlic powder (if using), and celery seed. Whisk until the sugar is dissolved and the dressing is smooth. Taste and adjust: if it needs more brightness, add a little more vinegar or lemon; if it needs sweetness, add a scant teaspoon of sugar.

3. Combine and rest

Pour the dressing over the shredded cabbage and carrots. Use a large spoon or clean hands to toss gently until every shred is coated. Cover the bowl and refrigerate for at least 2 hours, ideally 4 hours — overnight is even better. The chill time allows the flavours to meld and softens the cabbage slightly, giving that classic KFC texture.

4. Final seasoning and serve

After chilling, taste and correct for seasoning: a pinch more salt or sugar might be needed. Toss again and serve cold.

Exact recipe (copy-and-paste friendly)

• 6 cups shredded green cabbage
• 1 cup grated carrots
• 1 cup mayonnaise
• 1/4 cup whole milk
• 3 tbsp granulated sugar
• 2 tbsp white vinegar
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp onion powder
• Pinch of white pepper
• Optional: 1/4 tsp celery seed, 1/8 tsp garlic powder, 2 tbsp diced bell peppers

Combine vegetables. Whisk dressing ingredients and toss with vegetables. Chill at least 2–4 hours. Serve cold.

Why you should chill the slaw (and for how long)

Chilling is not just for temperature; it allows two key things to happen:

• The sugar and acid in the dressing mellow and balance the mayonnaise.
• The cabbage softens slightly as it absorbs moisture, producing the tender, pleasant mouthfeel associated with KFC’s coleslaw.

Aim for at least 2–4 hours, but overnight (6–12 hours) is ideal. If you leave it longer than 24–36 hours, the cabbage will begin to break down and the texture will turn soggy — still safe to eat, but not optimal.

Tips from a pro (so your coleslaw is consistently great)

1. Shred small: Use the fine shredding disk or a very sharp knife — texture matters more than anything. Coarser shreds lead to a coarse, crunchy slaw that misses the target.
2. Dissolve the sugar: Whisk sugar well into the dressing. If sugar feels gritty, let the dressing sit a minute and whisk again until dissolved.
3. Taste the dressing solo: Before you add it to the cabbage, taste and tweak. It should be tangy, slightly sweet, and creamy.
4. Adjust milkiness: If your dressing is too thick, thin with a splash of milk; if it’s too thin, add a touch more mayo.
5. Serve cold: Coleslaw tastes best straight from the fridge. If you’re serving outdoors, keep it on ice.
6. Don’t salt the cabbage directly: Salting shredded cabbage directly draws out water and can make the slaw watery. Instead, rely on the dressing salt and adjust after chilling.
7. Make ahead, but not too far ahead: Best made the day before. If you must make it same day, allow at least 2 hours chilling.

Variations & customisation

Want to riff on the classic? Here are easy, tasty tweaks that keep the KFC Coleslaw Recipe spirit while changing the profile slightly.

• Tangier (buttermilk-forward): Replace the 1/4 cup milk + 2 tbsp buttermilk and add 1 tbsp apple cider vinegar for a tangier slaw.
• Lower-fat: Use light mayonnaise and low-fat milk, but expect less richness. Greek yogurt (50/50 with mayo) can add tang and protein.
• Vegan: Use vegan mayonnaise and plant-based milk; add a touch more lemon or apple cider vinegar to brighten.
• Herb boost: Add 1 tbsp finely chopped fresh chives or parsley for freshness (add just before serving).
• Crunch contrast: Stir in 1/4 cup chopped toasted walnuts or sunflower seeds at service time for texture contrast.
• Sweet twist: Add 1/4 cup crushed pineapple (drained) for a Hawaiian-inspired slaw — reduce sugar by 1 tbsp.
• Spicy slaw: Add 1/4 tsp cayenne or a few dashes of hot sauce into the dressing.
• Red cabbage mix: Use half red cabbage and half green for color — note that red cabbage may tint the dressing slightly.

Substitutions and allergy-friendly swaps

• Egg allergy: Use an egg-free mayonnaise.
• Dairy allergy: Substitute the milk/buttermilk with unsweetened soy or oat milk plus 1 tbsp vinegar (to mimic buttermilk tang). Or use water with a squeeze of lemon.
• Sugar-free: Use a granulated sweetener like erythritol to taste; expect slight textural differences.
• Low-carb: Use a sugar substitute and reduce carrots (they add carbs).

How to scale (for parties or catering)

This recipe scales linearly. For every 6 cups cabbage, double the dressing to 2 cups if you prefer a wetter slaw; I recommend sticking with roughly a 1:6–1:8 dressing-to-veg volume ratio. For large batches, mix the dressing in a separate container and combine with the veg in a very large bowl or food-safe tote, toss, and chill.

Serving suggestions & pairings

The best pairing is obvious: crispy fried chicken. But KFC-style coleslaw is versatile:

• Classic: with fried chicken, biscuits, and mac & cheese.
• Sandwiches: a generous scoop on a pulled-pork or fried-chicken sandwich adds cool contrast.
• Taco topping: use as a topping for fish tacos to add creaminess and crunch.
• BBQ side: with ribs, brisket, or smoked chicken.
• Salad upgrade: serve as a side with roasted vegetables for balanced textures.

Garnish with a sprinkle of paprika or a few chopped chives for color when serving on a platter.

Storage & shelf life

• Refrigerator: Keep in an airtight container. Consume within 3–4 days for best texture and flavour. After that, the cabbage loses crispness and gets watery.
• Freezing: Not recommended. Freezing destroys the texture of the cabbage and mayonnaise emulsion.
• Reviving slightly watery slaw: If it gets a bit watery, drain excess liquid and whisk in a tablespoon of fresh mayo to rebind.

Troubleshooting: Common problems and fixes

Problem: Slaw tastes too sour.
Fix: Add 1–2 teaspoons sugar and a tablespoon of mayonnaise; chill for 30–60 minutes.

Problem: Slaw is too sweet.
Fix: Add a splash of vinegar or lemon juice to brighten and cut sweetness.

Problem: Slaw is watery after sitting overnight.
Fix: Drain excess liquid before serving and add a small extra spoonful of mayo. Next time, shred finer and avoid salting the cabbage directly.

Problem: Dressing too thick/thin.
Fix: Thin with milk (a teaspoon at a time). Thicken with more mayonnaise.

Nutrition note (approximate, per 1 cup serving)

Exact nutrition varies by specific ingredients and portions. A modest estimate for 1 cup (served as a side) made with regular mayo:

• Calories: ~220–280 kcal
• Fat: ~22–26 g
• Carbohydrates: ~6–10 g (depending on sugar)
• Protein: ~1–2 g

If you need precise nutrition facts for dietary reasons, plug your specific brands and quantities into a nutrition calculator.

Frequently asked questions

Is this the official KFC recipe?
No — the exact KFC proprietary recipe isn’t published. This is a close copycat KFC Coleslaw Recipe that recreates the flavour and texture many people associate with the restaurant version.

Can I make this the same day?
Yes, but chilling for at least 2 hours improves texture and flavor. Overnight is best.

Why is onion powder used instead of fresh onion?
Onion powder gives a subtle, evenly distributed onion flavor without the crunch or bite of fresh onion. It’s part of what makes the dressing smooth and uniform.

Can I use pre-shredded coleslaw mix?
You can, but homemade shredding yields a finer texture that’s closer to the restaurant style. Pre-shredded mixes are convenient and still tasty.

Final notes & parting thoughts

This KFC Coleslaw Recipe is designed to be approachable, forgiving, and genuinely close to the classic you remember. The core ideas are simple: finely shredded veg, a creamy, lightly sweet dressing, and time to chill. With the tips and variations above you can make it exactly how you like — tangier, sweeter, lighter, or vegan — while preserving the core character.

KFC Coleslaw Recipe

This creamy, slightly sweet KFC Coleslaw Recipe is a classic copycat side dish made with finely shredded cabbage, carrots, and a smooth mayo-based dressing. Perfectly chilled, it delivers the iconic flavour and texture you love—easy to make at home and ideal for fried chicken, BBQs, and family meals.

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Prep Time 15 minutes mins

Course Main Course, Snack

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

  

For the Coleslaw

• 6 cups finely shredded green cabbage about 1 small head, core removed
• 1 cup finely grated carrots about 2 medium carrots

For the Dressing

• 1 cup mayonnaise full-fat recommended for best flavour
• 1/4 cup whole milk or buttermilk for extra tang
• 3 tablespoons granulated sugar adjust to taste
• 2 tablespoons white vinegar or apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• Pinch of white pepper or black pepper
• Optional: 1/4 teaspoon celery seed 1/8 teaspoon garlic powder

Instructions

 

Prepare the vegetables:

• Remove the core from the cabbage and finely shred it using a sharp knife, mandoline, or food processor. Grate the carrots finely. Place both in a large mixing bowl.

Make the dressing:

• In a separate bowl, whisk together the mayonnaise, milk, sugar, vinegar, lemon juice, salt, onion powder, pepper, and any optional seasonings until smooth and the sugar is fully dissolved.

Combine:

• Pour the dressing over the shredded cabbage and carrots. Toss gently until all vegetables are evenly coated.

Chill:

• Cover the bowl and refrigerate for at least 2 hours, preferably 4 hours or overnight, to allow flavours to blend and the cabbage to soften slightly.

Final taste & serve:

• Before serving, stir well and adjust seasoning if needed. Serve cold.

Notes

• Texture tip: Finely shredding the cabbage is key to achieving the authentic KFC-style texture.
• Make-ahead: This coleslaw tastes best when made a few hours ahead or the night before.
• Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Do not freeze.
• Variations:
• Use buttermilk instead of milk for a tangier flavour.
• Substitute vegan mayo and plant-based milk for a vegan version.
• Adjust sugar and vinegar to suit your preferred sweet–tangy balance.