KFC Coleslaw
Sweet, creamy, and the side that makes fried chicken complete. Every bucket of KFC comes with a tub of coleslaw, and there’s a reason — it’s the perfect counterpoint to salty, crispy fried chicken. Th
Ingredients
- 8 cups finely chopped green cabbage (about 1 small head)
- 1/4 cup finely grated carrot
- 2 tablespoons grated onion
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 1-1/2 tablespoons white vinegar
- 2-1/2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Method
Step 1: Prep the cabbage
-
This is the most important step. KFC coleslaw is not long shreds of cabbage — it’s finely chopped, almost to a rice-grain size. A food processor makes this fast: pulse the cabbage a few times until it’s finely chopped but not pureed. If you don’t have a food processor, chop the cabbage by hand as fine as you can. Grate the carrot on the small holes of a box grater. Grate the onion (don’t dice it — grating releases the juice and distributes the flavor evenly without biting into a chunk of raw onion).
Step 2: Make the dressing
-
Whisk the mayo, sugar, milk, buttermilk, vinegar, lemon juice, salt, and pepper until smooth and combined.
Step 3: Combine and chill
-
Pour the dressing over the cabbage, carrot, and onion. Stir until everything is evenly coated. Cover tightly and refrigerate for at least 4 hours. Overnight is even better. Stir once more before serving.
Off the Galley Mike
Mike — Off The Galley
Six years as a Navy cook on submarines and destroyers, feeding 130 sailors from a galley the size of your bathroom. Now I cook the same big-flavor, no-nonsense food for my family of four — and share every recipe here. No culinary school. No fancy plating. Just real food that works, tested on the toughest critics afloat and the pickiest ones at home.
KFC Coleslaw — Sweet, Creamy, and the Side That Makes Fried Chicken Complete
Sweet, creamy, and the side that makes fried chicken complete. Every bucket of KFC comes with a tub of coleslaw, and there’s a reason — it’s the perfect counterpoint to salty, crispy fried chicken. The cool creaminess, the slight sweetness, the tang from the buttermilk dressing. It balances the whole plate. And it’s absurdly easy to make at home, better than the restaurant version, and costs about a quarter of what you’d pay at the drive-through.
The secret that most people miss is twofold: the cabbage must be finely chopped (not shredded), and the slaw must rest in the fridge for at least 2-4 hours before serving. Freshly made KFC-style coleslaw doesn’t taste right — the resting time allows the dressing to penetrate the cabbage, softening it slightly and letting all the flavors meld together.
The Dressing
The dressing is sweet. Sweeter than most homemade coleslaw recipes. That’s what makes it taste like KFC and not like every other coleslaw you’ve had. Don’t reduce the sugar thinking it’ll be too sweet — the vinegar and lemon juice balance it perfectly. This is where most copycat recipes fail: they’re afraid of the sugar.
Ingredients
8 cups finely chopped green cabbage (about 1 small head), 1/4 cup finely grated carrot, 2 tablespoons grated onion, 1/2 cup mayonnaise, 1/3 cup granulated sugar, 1/4 cup whole milk, 1/4 cup buttermilk, 1-1/2 tablespoons white vinegar, 2-1/2 tablespoons lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper.
How to Make It
1
1Prep the cabbage
This is the most important step. KFC coleslaw is not long shreds of cabbage — it’s finely chopped, almost to a rice-grain size. A food processor makes this fast: pulse the cabbage a few times until it’s finely chopped but not pureed. If you don’t have a food processor, chop the cabbage by hand as fine as you can. Grate the carrot on the small holes of a box grater. Grate the onion (don’t dice it — grating releases the juice and distributes the flavor evenly without biting into a chunk of raw onion).
2
2Make the dressing
Whisk the mayo, sugar, milk, buttermilk, vinegar, lemon juice, salt, and pepper until smooth and combined.
3
3Combine and chill
Pour the dressing over the cabbage, carrot, and onion. Stir until everything is evenly coated. Cover tightly and refrigerate for at least 4 hours. Overnight is even better. Stir once more before serving.
Serve It With
The obvious pairing is fried chicken — Chick-fil-A sandwiches, Popeyes sandwiches, or homemade fried chicken of any kind. It’s also excellent alongside smash burgers, pulled pork sandwiches, or barbecue ribs. Pile it on top of a fried fish sandwich. Serve it at any summer cookout or potluck and watch it disappear before the potato salad.
Texture Is Everything
The biggest difference between KFC’s coleslaw and most homemade versions is the texture of the cabbage. KFC chops theirs fine — nearly minced — which creates a slaw that’s creamy and uniform rather than chunky and crunchy. If your homemade coleslaw has long ribbons of cabbage that you have to bite through, it’s not KFC-style. The food processor trick is the fastest way to get the right texture — 4-5 quick pulses, not continuous processing. You want rice-grain-sized pieces, not cabbage puree.
The carrot should also be finely grated on the small holes of a box grater, not shredded on the large holes. And the onion must be grated, not diced — grating releases the juice and incorporates the flavor throughout the dressing without leaving you with a chunk of raw onion in any bite.
Why Buttermilk Matters
Buttermilk provides a tangy depth that regular milk cannot. If you don’t have buttermilk, add 1 teaspoon of white vinegar to 1/4 cup of whole milk and let it sit for 5 minutes. Powdered buttermilk mixed per the package instructions also works well and is convenient to keep in the pantry.
Make Ahead Tips
This slaw actually improves with time. Make it a full day ahead for the best flavor. It keeps in the fridge for 3-5 days in an airtight container. It will get creamier and softer as it sits — this is normal and desirable. Stir before serving and use a slotted spoon if excess liquid has pooled at the bottom.
The Fried Chicken Side Dish Rankings
After extensive research (eating a lot of fried chicken), here are my rankings for the best side dishes with fried chicken: coleslaw is number one because it provides cool, creamy contrast to hot, crispy chicken. Mashed potatoes and gravy is a close second. Biscuits are third. Mac and cheese is fourth. Corn on the cob rounds out the top five. Coleslaw wins because it’s the only side that actively makes the chicken taste better — the acidity and creaminess cleanse your palate between bites, so every piece of chicken tastes as good as the first.
The Budget Move
One head of cabbage costs about $1.50 and makes enough coleslaw for 8-10 servings. At KFC, a large coleslaw runs $5-6. Making it at home saves roughly $20 if you’re feeding a family versus buying it from the restaurant. Plus, the homemade version is fresher and you can adjust the sweetness and tang to your family’s preference.
Frequently Asked Questions
Can I use bagged coleslaw mix?
Yes, but chop it finer first. Bagged mixes have long shreds that don’t match KFC’s finely chopped texture. A few pulses in the food processor fixes this.
Why is my slaw too watery?
Cabbage releases moisture as it sits in the dressing. This is normal for KFC-style slaw — it’s supposed to be wetter than typical homemade coleslaw. Use a slotted spoon when serving.
Can I reduce the sugar?
You can, but it won’t taste like KFC. The sweetness is the signature. If you reduce the sugar, increase the lemon juice slightly to maintain flavor balance.
Does this work for pulled pork sandwiches?
Absolutely. KFC-style coleslaw on a pulled pork sandwich is one of the best things you can eat. The sweet creaminess of the slaw against smoky, tangy pulled pork creates a flavor combination that’s perfect. Pile it on generously — don’t be delicate about it.
The Overnight Transformation
KFC coleslaw is distinctly different when fresh versus after sitting overnight. Fresh, it’s crisp and the dressing is separate. After 12-24 hours in the fridge, the cabbage softens, the dressing is absorbed, and the flavors meld into a cohesive, almost creamy mass. Both versions are good but the overnight version is what you remember from the restaurant. Make it the day before serving.
The Sugar Content
Yes, there’s more sugar in this coleslaw than you’d expect. That’s what makes it KFC coleslaw. The sweetness balances the vinegar’s acidity and the onion’s sharpness. If you want a less sweet version, reduce the sugar by half — it’ll still be good, but it won’t taste like the restaurant. Sometimes authenticity means embracing the sugar.
More From Off The Galley
Smash Burgers · Chick Fil A Sandwich · Big Mac Copycat · Wendys Frosty · Air Fryer Chicken Thighs