I’ve always had a soft spot for the tangy, creamy crunch of KFC coleslaw. It’s the kind of side dish that steals the show without even trying—cool, crisp, and just sweet enough to balance out any savory plate. After countless takeout orders and just as many experiments in my own kitchen, I finally cracked the code to make a Copycat KFC Coleslaw that hits all the right notes.

This version is every bit as creamy, zesty, and addictively crunchy as the original, with finely chopped cabbage, a kiss of sweetness, and that signature zing from the vinegar-mayo dressing. Whether I’m serving it up alongside fried chicken, barbecue, or even just a sandwich, this coleslaw always disappears fast. And the best part? It comes together with ingredients I almost always have on hand.

Why You’ll Love This Copycat KFC Coleslaw

This isn’t your average slaw. The magic is in the texture and the perfectly balanced flavor. It’s ultra-creamy without being heavy, sweet without being cloying, and has just enough bite from the vinegar to keep things interesting. It’s a recipe that tastes just like the real deal—and might even be better. Plus, it’s quick to prep, perfect for making ahead, and always a hit at potlucks, cookouts, or weeknight dinners.

What Kind of Cabbage Works Best for Copycat KFC Coleslaw?

For the most authentic texture and flavor, I always go with green cabbage. It has the perfect balance of crunch and mildness that mimics KFC’s coleslaw to a tee. You’ll want to shred it finely—almost minced. While you could grab a pre-shredded mix in a pinch, taking the time to chop it yourself gives you that classic, finely-diced texture. A bit of carrot adds the right color and sweetness, but keep it simple. No purple cabbage here—it throws off both the taste and the signature pale green hue.

Options for Substitutions

This coleslaw is flexible if you need to tweak it:

Mayonnaise Substitute: If you’re avoiding eggs or just out of mayo, vegan mayonnaise works really well here.
Buttermilk Swap: A mix of milk and lemon juice or vinegar makes a great stand-in for buttermilk.
Sugar Alternatives: You can use honey, agave, or even a sugar substitute like erythritol to keep things lower in sugar.
Vinegar Variety: While white vinegar gives that classic tang, apple cider vinegar adds a slightly fruitier depth if you’re feeling adventurous.
Add Some Onion: A tablespoon of finely grated onion isn’t in the classic KFC coleslaw, but it adds a lovely kick if you’re into that.

Ingredients for This Copycat KFC Coleslaw

Green Cabbage
The base of this recipe—fresh, crisp, and mild. It needs to be finely chopped to get that signature KFC texture.

Carrots
These bring a natural sweetness and a bit of color contrast to the cabbage. Shredded or minced carrots blend seamlessly into the mix.

Mayonnaise
This is where all the creaminess comes from. It binds everything together and delivers that smooth, rich coating.

Buttermilk
Buttermilk adds a tangy creaminess that balances the sweetness. It’s subtle but essential to the dressing.

White Vinegar
A sharp, bright touch that cuts through the richness and gives the slaw its signature zing.

Granulated Sugar
Just enough to sweeten the slaw without overwhelming it. It helps mellow out the vinegar and ties the flavors together.

Lemon Juice
Adds freshness and just a little extra pop of acidity to round out the dressing.

Salt & Pepper
Simple but necessary to season everything just right. A pinch of each brings the whole bowl to life.

Step 1: Finely Chop the Vegetables

Start by shredding or finely chopping the green cabbage and carrots. The key here is to get them as close to KFC’s tiny pieces as possible—almost like a mince. A food processor makes quick work of this, but a sharp knife will do just fine.

Step 2: Mix the Dressing

In a separate bowl, whisk together the mayonnaise, buttermilk, white vinegar, lemon juice, and sugar. Stir until the mixture is completely smooth and the sugar has dissolved. Season with salt and pepper to taste.

Step 3: Combine Everything

Pour the dressing over the chopped cabbage and carrots. Use a large spoon or spatula to mix thoroughly, making sure every bit of cabbage is coated in that creamy dressing.

Step 4: Chill

Cover the coleslaw and refrigerate it for at least 4 hours—overnight is even better. This resting time allows the flavors to meld and gives the cabbage that tender-crisp texture that KFC’s version is known for.

Step 5: Stir & Serve

Before serving, give the coleslaw a good stir to redistribute the dressing. Serve it cold and fresh, straight from the fridge.

How Long to Cook the Copycat KFC Coleslaw

Good news—this recipe is completely no-cook! The only time needed is for chilling. Once everything is mixed together, let the coleslaw sit in the fridge for at least 4 hours. This resting time is crucial; it softens the cabbage just slightly and lets the dressing soak in, transforming the flavor and texture. If you can, leave it overnight for the best results.

Tips for Perfect Copycat KFC Coleslaw

Chop It Fine: The smaller the cabbage and carrots are chopped, the closer it will taste and feel like KFC’s version. Don’t skip this step.
Use Fresh Ingredients: Crisp cabbage and fresh carrots make a huge difference in texture.
Let It Chill: The flavors need time to come together. Don’t rush it—overnight in the fridge is ideal.
Taste and Adjust: Depending on your mayo or vinegar brand, you may want a bit more sugar, lemon juice, or salt.
Stir Before Serving: Dressing tends to settle, so always give it a good stir before you dish it out.

Watch Out for These Mistakes While Cooking

Even though this is a no-cook recipe, a few simple missteps can throw off the flavor or texture:

Over-chopping or under-chopping: Too big and it won’t taste like KFC’s; too small and it turns to mush. Aim for finely minced, not pureed.
Skipping the chill time: Rushing to serve it too soon means the flavors won’t have time to develop, and the texture won’t be quite right.
Using too much dressing: It should coat the veggies without drowning them. If it looks soupy, you’ve gone too far.
Subbing with strong vinegar: Balsamic or red wine vinegar will overpower everything. Stick with white or apple cider vinegar.
Not tasting before serving: Always check for seasoning after chilling—you might need a final pinch of salt or sugar.

What to Serve With Copycat KFC Coleslaw?

Fried Chicken

The most iconic pairing—this coleslaw was practically made for crispy, golden fried chicken.

BBQ Ribs

Sweet, smoky ribs and tangy slaw are a match made in heaven.

Pulled Pork Sandwiches

Stuff it right into the sandwich or serve on the side—it adds crunch and cuts through the richness.

Grilled Burgers

A spoonful of coleslaw on a burger brings unexpected texture and zip.

Fish Tacos

Swap out the usual slaw with this one for a fun twist.

Hot Dogs or Brats

Top your grilled sausages with coleslaw for a refreshing, creamy topping.

Baked Beans

The sweetness and smokiness of baked beans pair perfectly with the creamy coolness of this slaw.

Fried Catfish or Shrimp

The crispy seafood benefits from the cold, tangy crunch of this side.

Storage Instructions

Copycat KFC Coleslaw stores beautifully, making it a perfect make-ahead dish. Once prepared, keep it in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. In fact, the flavor often improves after the first day as everything melds together. Just be sure to give it a good stir before each serving.

Avoid freezing—mayonnaise-based dressings don’t hold up well in the freezer and can separate when thawed, resulting in a watery texture.

Estimated Nutrition

Keep in mind this is a general estimate per serving (based on about 8 servings total):

Calories: 180
Total Fat: 13g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 220mg
Carbohydrates: 15g
Sugar: 12g
Fiber: 2g
Protein: 1g

This recipe is naturally gluten-free, and with a vegan mayo swap, it can easily be made egg-free or dairy-free too.

Frequently Asked Questions

What makes this coleslaw taste like KFC’s?

The finely chopped cabbage, sweet-sour balance in the dressing, and creamy texture are the key. The mix of sugar, white vinegar, and buttermilk in the dressing mimics that iconic flavor.

Can I use a food processor to chop the vegetables?

Yes, and I recommend it if you want that ultra-fine texture. Just pulse in short bursts so you don’t end up with a puree.

How far in advance can I make this?

You can make it up to 2 days ahead, and it actually tastes better the longer it sits (within that 3–4 day window).

Can I make it without sugar?

You can, though it will lose that classic sweetness. Consider using a sugar alternative like stevia or monk fruit sweetener if you’re trying to cut sugar.

What if I don’t have buttermilk?

No problem—just mix 1 tablespoon of lemon juice or white vinegar with ¼ cup of milk and let it sit for 5–10 minutes. That’s a great homemade buttermilk substitute.

Is this recipe keto-friendly?

Not quite as written, due to the sugar content. However, swap the sugar for a keto-friendly sweetener and you’ll be much closer.

Can I add other vegetables?

Technically yes, but if you’re aiming for that KFC taste, stick to green cabbage and carrots only. Extra ingredients can overpower the familiar flavor.

How do I make it vegan?

Use vegan mayo and a plant-based buttermilk substitute (like almond milk + lemon juice). The rest of the ingredients are naturally plant-based.

Conclusion

This Copycat KFC Coleslaw is a nostalgic classic that’s surprisingly easy to make at home. With its creamy dressing, sweet-tangy flavor, and finely chopped crunch, it tastes just like the version you know and love—maybe even better. Whether you’re pairing it with fried chicken, BBQ, or a simple sandwich, this coleslaw has a way of upgrading the whole meal. Once you try it, you’ll want to keep a bowl in the fridge all summer long.