Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
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.