I bring you a creamy, tangy, and slightly sweet coleslaw that replicates the iconic KFC side dish—perfect for barbecues, family dinners, or nostalgic gatherings. Copycat KFC‑Style Coleslaw

Why I’ll Love This Recipe

I love this recipe because it captures that comforting flavor I always remember from KFC. The sweet‑tangy balance of the dressing brings back memories, and making it from scratch gives me control over the ingredients—no preservatives, just freshness. I can adjust sweetness or tang to fit my mood, and I love that it brings smiles every time I serve it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups finely chopped cabbage
½ medium carrot, very finely chopped
2 tablespoons minced onion
2 tablespoons buttermilk
2 tablespoons milk
¼ cup mayonnaise
4 teaspoons white vinegar
2 teaspoons freshly squeezed lemon juice
4 teaspoons granulated sugar
¼ teaspoon salt
¼ teaspoon black pepper

directions

I combine the finely chopped cabbage, carrot, and minced onion in a large bowl.
In a separate bowl, I whisk together the buttermilk, milk, mayonnaise, white vinegar, lemon juice, sugar, salt, and pepper until smooth and creamy.
I pour the dressing over the vegetables and toss until everything is evenly coated.
I cover the bowl and chill it in the refrigerator for at least 2 hours—preferably 4 hours or even overnight—to let the flavors meld.
Before serving, I give it a good stir and adjust the seasoning if needed.

Servings and timing

Servings: I yield about 8 servings.
Prep time: Around 20 minutes.
Chill time: At least 2 hours (ideally 4 hours or overnight) to develop optimal flavor.

Variations

I sometimes substitute half the mayonnaise with Greek yogurt or sour cream for a lighter, tangier spread.
If I prefer a sharper tang, I add a splash more vinegar or lemon juice. For sweetness, I increase the sugar slightly.
I’ve used apple cider vinegar instead of white vinegar for a slightly fruitier taste.

storage/reheating

I store any leftovers in an airtight container in the refrigerator. It stays good for up to 3 days. I’ve noticed the slaw can become watery over time, so before serving again, I drain excess liquid and give it a fresh stir.

FAQs

How finely should I chop the vegetables?

I chop them very finely—almost rice‑sized—to get that authentic texture and ensure the dressing coats every piece. A food processor with a chopping blade combined with a quick knife chop works wonders.

Can I make this slaw ahead of time?

Yes—I often make it the night before. Chilling overnight lets the flavors meld beautifully. Just stir before serving and drain any excess liquid if needed.

What if the slaw gets too soupy?

I simply drain the excess liquid before serving and give it a stir. If needed, I add a touch more cabbage for texture.

Can I reduce the sweetness?

Absolutely—I often cut back the sugar if I want a less sweet, tangier slaw. Sweetness is easily adjusted to suit the palate.

How do I keep the slaw crunchy?

I use fresh, crisp cabbage and finely chop it. Chilling in a well‑drained bowl and stirring before serving helps maintain crunch.

Conclusion

I love how this Copycat KFC‑Style Coleslaw takes me back to summer cookouts and comfort meals. It’s simple, nostalgic, and endlessly adaptable. I hope it becomes a staple in my kitchen too—enjoy the creamy crunch and savor every bite!