You’ll Never Believe How Close This KFC Coleslaw Recipe Gets to the Real Thing

KFC’s coleslaw is legendary. It’s creamy, crunchy, and just sweet enough to make you forget you’re eating vegetables. But what if you could make it at home—without the drive-thru guilt or questionable side-eye from the cashier?

This recipe cracks the code. No weird ingredients, no chef-level skills, just that unmistakable taste. And guess what?

It’s stupidly easy. Ready to out-coleslaw the Colonel?

Why This Recipe Slaps

KFC’s coleslaw has a cult following for a reason. The texture is perfect—crisp cabbage, no sogginess—and the dressing walks the line between tangy and sweet like a tightrope pro.

This recipe nails it by balancing the sugar and vinegar, shredding the cabbage just right, and letting it chill (unlike your ex, who never chills). The result? A side dish that steals the show every time.

Ingredients You’ll Need

Grab these—no fancy substitutions, no “organic Himalayan cabbage” required:

1 medium head of green cabbage (finely shredded, because nobody wants coleslaw confetti)
1 large carrot (grated, for color and that sneaky health halo)
½ cup mayonnaise (full-fat, unless you enjoy sadness)
¼ cup buttermilk (or regular milk with a splash of vinegar if you’re lazy)
3 tbsp white sugar (yes, it’s necessary—don’t @ me)
2 tbsp lemon juice (fresh, unless you enjoy the taste of regret)
1 tbsp white vinegar (distilled, not your grandma’s balsamic)
½ tsp salt (to make the flavors pop)
¼ tsp black pepper (because bland food is a crime)

Step-by-Step Instructions

Follow these steps, and you’ll be coleslaw royalty:

Shred the cabbage and carrot. Use a knife, mandoline, or food processor—just keep the pieces small.
Nobody wants to wrestle with a cabbage leaf.
Whisk the dressing. In a bowl, mix mayo, buttermilk, sugar, lemon juice, vinegar, salt, and pepper until smooth. Taste it. Adjust sugar or vinegar if needed (trust your gut).
Combine and chill. Pour the dressing over the cabbage and carrot.
Toss well. Refrigerate for at least 2 hours (this isn’t a suggestion—it’s science).
Serve cold. Stir once more before serving. Boom.
You just cloned KFC’s secret recipe.

How to Store It (Because Leftovers Exist)

Store coleslaw in an airtight container in the fridge. It stays fresh for 3–4 days, but let’s be real—it’ll disappear faster than your motivation to meal prep. Pro tip: If it gets watery, drain the excess liquid and give it a quick stir.

Why This Recipe Wins

Besides tasting like nostalgia in a bowl?

It’s versatile (pile it on sandwiches, eat it straight from the tub). It’s easy (no cooking, just chopping and mixing). And it’s crowd-pleasing (even picky eaters can’t resist).

Plus, you control the ingredients—no mystery “seasonings” here.

Common Mistakes to Avoid

Don’t ruin perfection:

Over-shredding the cabbage. You want strands, not mush.
Skipping the chill time. Patience, grasshopper. The flavors need to mingle.
Using low-fat mayo. This isn’t the time for diet food. Go big or go home.

Swaps and Tweaks

Feel like rebelling?

Try these:

Add-ins: Diced onions, bell peppers, or even apples for extra crunch.
Spice it up: A dash of cayenne or hot sauce if you like it fiery.
Vegan version: Swap mayo for vegan mayo and buttermilk for almond milk + lemon juice.

FAQs

Can I use pre-shredded coleslaw mix?

Sure, if you’re in a hurry. But fresh cabbage tastes better and stays crunchier. IMO, it’s worth the extra effort.

Why buttermilk?

It adds tang and creaminess.

Regular milk works in a pinch, but buttermilk’s the MVP here.

Can I freeze coleslaw?

Absolutely not. Freezing turns cabbage into a sad, watery mess. Eat it fresh or don’t bother.

How do I fix watery coleslaw?

Drain the liquid and add a bit more mayo.

Or, next time, salt the cabbage first, let it sit for 10 minutes, then squeeze out excess water.

Final Thoughts

This KFC coleslaw recipe is a game-changer. It’s cheap, easy, and tastes like the real deal—minus the drive-thru shame. Whether you’re serving it at a BBQ or eating it straight from the bowl at 2 AM (no judgment), it’s a winner.

Now go forth and coleslaw like a pro.