KFC Coleslaw Copycat: The Perfect Creamy Southern Coleslaw Recipe

Craving that iconic sweet and tangy coleslaw that made KFC famous? Our perfected copycat recipe delivers the same creamy texture and balanced flavors that have made this Southern classic a beloved side dish for generations. Whether you’re planning a backyard BBQ, packing for a picnic, or simply craving that perfect coleslaw for sandwiches, this easy recipe will become your new go-to.

What makes this coleslaw so memorable is the perfect harmony of creamy dressing with just the right amount of sweetness and tang. Unlike many overly sweet versions, the KFC-inspired balance creates a slaw that complements everything from fried chicken to grilled burgers. For another fantastic summer side dish that pairs beautifully with coleslaw, try our Bruschetta Pasta Salad.

Ingredients List

For the Coleslaw Mix:

• 8 cups finely shredded green cabbage
• 1/4 cup shredded carrots
• 2 tablespoons finely chopped onion

For the Creamy Dressing:

• 1/2 cup mayonnaise
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 1/3 cup granulated sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon celery seed

Step-by-Step Instructions

Step 1: Prepare the vegetables by finely shredding the cabbage. The key to authentic KFC-style coleslaw is the fine texture, so take your time shredding until the cabbage pieces are small and uniform.

Step 2: In a large mixing bowl, combine the shredded cabbage, carrots, and chopped onion. Toss gently to distribute evenly throughout the mixture.

Step 3: In a separate medium bowl, whisk together all the dressing ingredients until the sugar has completely dissolved and the mixture is smooth and creamy.

Step 4: Pour the dressing over the cabbage mixture and stir thoroughly until every piece is coated with the creamy dressing.

Step 5: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This resting time is crucial for the flavors to meld and the cabbage to soften slightly.

Step 6: Before serving, give the coleslaw a good stir and adjust seasoning if needed. The coleslaw should have a creamy, slightly sweet flavor with a pleasant tang.

Expert Tips for Perfect Coleslaw

Texture Matters: For the most authentic texture, use a mandoline slicer or food processor with the shredding attachment. The fine shred is what makes this coleslaw different from chunkier versions.

Resting Time: Don’t skip the refrigeration step! The coleslaw needs time for the cabbage to absorb the dressing and for the flavors to develop fully. Overnight refrigeration yields the best results.

Dressing Consistency: If your dressing seems too thick after refrigeration, you can thin it with a tablespoon of milk or buttermilk before serving.

This versatile side dish pairs beautifully with many main courses. If you’re looking for a complete meal idea, our Creamy Tuscan Salmon Pasta makes an excellent dinner option that would complement this coleslaw perfectly.

Frequently Asked Questions

Can I use pre-shredded coleslaw mix? Yes, you can use pre-shredded coleslaw mix to save time, but for the most authentic KFC texture, we recommend shredding fresh cabbage yourself as pre-shredded mixes often have thicker cuts.

How long does homemade coleslast last? Properly stored in an airtight container, this coleslaw will keep for 3-5 days in the refrigerator. The cabbage will continue to soften over time.

Can I make this coleslaw dairy-free? Absolutely! Substitute the milk and buttermilk with unsweetened almond milk or another plant-based milk. The flavor profile will be slightly different but still delicious.

What’s the secret to the sweet tangy flavor? The perfect balance comes from the combination of sugar, vinegar, and lemon juice. The celery seed adds that distinctive note that makes this coleslaw recognizable.

For more excellent side dish options that work well for potlucks and gatherings, check out our Bruschetta Pasta Salad recipe, which offers a fresh, Mediterranean twist on classic sides.

KFC Coleslaw Copycat: The Perfect Creamy Southern Coleslaw Recipe

This KFC-inspired coleslaw recipe delivers the same creamy texture and balanced sweet-tangy flavors that made the Southern classic famous. Perfect for backyard BBQs, picnics, or sandwiches, it features finely shredded cabbage with a homemade creamy dressing that requires overnight refrigeration for optimal flavor development.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Calories: 120

Ingredients Method Notes

Ingredients

  

Ingredients

• 8 cups finely shredded green cabbage
• 1/4 cup shredded carrots
• 2 tablespoons finely chopped onion
• 1/2 cup mayonnaise
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 1/3 cup granulated sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon celery seed

Method

 

Instructions

1. Prepare the vegetables by finely shredding the cabbage. The key to authentic KFC-style coleslaw is the fine texture, so take your time shredding until the cabbage pieces are small and uniform.
2. In a large mixing bowl, combine the shredded cabbage, carrots, and chopped onion. Toss gently to distribute evenly throughout the mixture.
3. In a separate medium bowl, whisk together all the dressing ingredients until the sugar has completely dissolved and the mixture is smooth and creamy.
4. Pour the dressing over the cabbage mixture and stir thoroughly until every piece is coated with the creamy dressing.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This resting time is crucial for the flavors to meld and the cabbage to soften slightly.
6. Before serving, give the coleslaw a good stir and adjust seasoning if needed. The coleslaw should have a creamy, slightly sweet flavor with a pleasant tang.

Notes

For authentic texture, use mandoline slicer; don’t skip overnight refrigeration; dressing can be thinned with milk if too thick after refrigeration.