This homemade version of the famous KFC-style coleslaw brings together finely chopped cabbage and carrots with a perfectly balanced, creamy-sweet, and tangy dressing. The secret lies in blending the dressing until completely smooth — a mix of mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. After tossing in the veggies, chill the slaw for a few hours (or overnight) to let the flavors develop. The result? A crisp, refreshing side dish that complements everything from fried chicken to barbecue.
Why You’ll Love This Recipe
- Made with simple pantry ingredients
- Features the same creamy-tangy flavor as the original
- Gets better after chilling overnight
- Always a hit at picnics, barbecues, or family dinners
This recipe has been a staple at every family gathering — the bowl always empties first! Once you try it, you’ll understand why it’s the ultimate crowd-pleaser.
Ingredients
For the Dressing
- ½ cup mayonnaise – Use full-fat for the best creamy texture
- ⅓ cup granulated sugar – Adds the signature sweetness
- ¼ cup whole milk – Helps thin out the dressing
- ¼ cup buttermilk – Gives that signature tang
- 2½ tbsp lemon juice – Freshly squeezed for brightness
- 1½ tbsp white vinegar – Adds that perfect bite
- ½ tsp fine sea salt
- ⅛ tsp ground black pepper
For the Vegetables
- 8 cups finely chopped green cabbage – Chop until almost rice-sized for the authentic texture
- 1 medium carrot, shredded
- 1 small white onion, minced
Instructions
- Prep the Vegetables
Finely chop the cabbage into very small pieces for that classic KFC-style texture. Shred the carrot and mince the onion until uniform in size. - Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. Continue whisking until the dressing is completely smooth and creamy. - Combine and Toss
Add the chopped cabbage, carrot, and onion to the bowl. Stir thoroughly until the vegetables are fully coated in dressing. - Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor and texture. Give it a good stir before serving.
Tips for Success
- For authentic texture, chop the cabbage finely — a food processor works great.
- Always chill before serving; this step makes the flavors meld beautifully.
- Whisk the dressing well so there are no lumps and the flavor is perfectly smooth.
- Tastes even better the next day!
Storage
Store coleslaw in an airtight container in the refrigerator for up to 3 days. The flavor will deepen, though the cabbage will soften slightly over time. For best results, keep the dressing separate until just before serving if making ahead.
Substitutions
- No buttermilk? Combine ¼ cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Lighter version: Replace half the mayo with Greek yogurt.
- Add color: Use red cabbage or purple carrots for a fun twist.
Serving Ideas
Pair with fried chicken, pulled pork sandwiches, grilled fish, or burgers. It also makes a delicious topping for fish tacos or baked potatoes!
A Little History
Coleslaw’s origins trace back to Dutch settlers who brought their “koolsla” (cabbage salad) recipes to America. KFC’s version became iconic for its ultra-creamy dressing and finely shredded texture — and now, you can easily recreate that nostalgic flavor at home.
Pro Tips
- Use a sharp knife or food processor for even chopping.
- Let it chill for a few hours before serving.
- Taste and adjust seasoning before refrigerating.
Frequently Asked Questions
→ How do I get that authentic KFC texture?
Finely chop the cabbage and carrots until they’re almost rice-sized.
→ Can I make it without buttermilk?
Yes — just mix milk with a little lemon juice or vinegar to mimic the tang.
→ Why refrigerate before serving?
Chilling allows the dressing to thicken and the flavors to fully meld.
→ How long does it last?
Keep refrigerated in an airtight container for up to 3 days.
Recipe Card
Famous KFC-Style Coleslaw
Creamy, sweet, and tangy slaw made with finely chopped cabbage and carrots — just like the original!
Prep Time: 20 minutes
Total Time: 20 minutes
Difficulty: Easy
Cuisine: American
Yield: 8 servings