If you’ve ever had KFC’s coleslaw, you already know it has a very specific taste. Creamy, tangy, slightly sweet, and finely chopped — it’s not just any side salad.

It’s the one people remember. I’ve tried many versions that claimed to be close, but none matched the exact flavor and texture until I nailed this one. It’s the real deal.

I’m sharing this recipe because it took a lot of testing and tweaking to get it just right.

The cabbage has to be chopped a certain way, the dressing needs just the right mix of creaminess and tang, and yes — the overnight rest in the fridge makes all the difference.

You don’t need to guess anymore. This one gives you that same cool, creamy bite you get from the little cup next to your fried chicken meal.

This isn’t a version inspired by KFC coleslaw. It’s made to taste exactly like it.

The texture, the flavor, the way it pairs with everything from grilled meats to simple rice and bread — it all lines up.

Serve it at a gathering or as part of dinner, and watch how fast it disappears.

Copycat KFC Coleslaw Recipe

Ingredients

• 8 cups finely chopped green cabbage (about 1 medium head)
• 1/4 cup finely shredded carrot (about 1 medium carrot)
• 2 tablespoons finely chopped onion (optional but recommended for authentic flavor)
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1/4 cup whole milk
• 1/3 cup granulated sugar
• 1/4 cup white vinegar
• 2 1/2 tablespoons lemon juice (freshly squeezed)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Start by preparing the vegetables. Remove any damaged outer leaves from the cabbage, then cut it into quarters and remove the core. Use a food processor or very sharp knife to finely chop the cabbage into small, rice-like pieces—not long strips.
2. Peel and finely shred the carrot. Then finely dice the onion. You want everything very small to get that signature texture.
3. In a large mixing bowl, combine the chopped cabbage, shredded carrot, and onion. Set aside.
4. In a separate medium-sized bowl, whisk together the mayonnaise, buttermilk, milk, sugar, vinegar, lemon juice, salt, and pepper until completely smooth. Make sure the sugar is fully dissolved.
5. Pour the dressing over the cabbage mixture. Mix thoroughly until every piece of vegetable is evenly coated with the creamy dressing.
6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This resting time is essential — it allows the flavors to develop and the cabbage to soften slightly for that classic KFC-style texture and taste.
7. Before serving, stir the coleslaw again to recoat everything with the dressing. Serve chilled.

Expert Tips For Perfect Coleslaw

• Use a food processor to get that super-fine chop — KFC coleslaw isn’t chunky.
• Don’t skip the resting time. It’s tempting to serve it right away, but the magic happens in the fridge.
• You can store leftovers in an airtight container in the refrigerator for up to 3 days. It’s actually best the next day!

What Makes This Coleslaw Taste Exactly Like KFC?

The reason this copycat coleslaw tastes just like the one from KFC is because of how the ingredients are measured, chopped, and combined. Every element works together to create the exact flavor and texture that people recognize.

• Finely Chopped Cabbage: Instead of long or chunky strips, the cabbage is chopped into tiny, almost rice-sized pieces. This gives the slaw that soft yet crunchy texture KFC coleslaw is known for.
• Accurate Dressing Ratio: The mix of mayonnaise, sugar, milk, vinegar, and lemon juice creates the signature balance of creamy, tangy, and sweet. Using the exact measurements is key.
• Resting Time: Letting the coleslaw sit in the fridge overnight allows the flavors to blend fully and the cabbage to soften slightly. This is what gives it the authentic KFC taste.
• Optional Onion Addition: A small amount of finely chopped onion adds a subtle bite that completes the flavor without overpowering it. KFC’s version has this little twist, and it really makes a difference.

How Long Should Coleslaw Be Refrigerated Before Serving?

Refrigeration time affects both flavor and texture, and it’s not something to skip or rush.

• At Least 4 Hours: After mixing everything, the coleslaw needs to chill for a minimum of four hours to let the cabbage absorb the dressing.
• Overnight Is Better: For the most authentic taste and the creamiest texture, letting it sit overnight in the fridge is highly recommended. The cabbage softens just enough, and the flavors become stronger but smoother.
• Stir Before Serving: Always give it a good mix before serving, as some liquid may settle at the bottom during refrigeration.

Can You Make Coleslaw Ahead Of Time?

Yes, and in fact, making it ahead of time gives better results than serving it fresh.

• Improves Flavor: The longer it sits (up to 24 hours), the more the flavors soak into the cabbage and carrot.
• Saves Time On Event Days: Making it the night before a party or dinner frees you from one less task on the day of serving.
• Keeps Well In The Fridge: Properly stored in an airtight container, it stays fresh for up to 3 days without losing its taste or texture.

How To Store Leftover KFC Coleslaw?

Storing it properly is important to maintain freshness and safety.

• Use Airtight Containers: Always transfer the coleslaw to a sealed container before placing it in the fridge. This keeps it from absorbing fridge odors and prevents it from drying out.
• Keep It Cold: Refrigerate it at or below 4°C (40°F). Avoid leaving it out at room temperature for more than 1 to 2 hours, especially in warm weather.
• Stays Fresh For Up To 3 Days: After that, the vegetables start to lose their crunch and the dressing can become watery or sour.
• Do Not Freeze: Coleslaw made with mayonnaise does not freeze well. The texture changes and becomes unpleasant after thawing.

Can I Adjust The Sweetness Or Tanginess?

Yes, you can tweak the dressing if your personal taste prefers a slightly different balance.

• For More Sweetness: Add a little more sugar, but do it slowly and taste in between to avoid overdoing it.
• For Extra Tang: Increase the lemon juice or vinegar slightly, but don’t change the overall liquid content too much or it may become watery.
• Balance Carefully: Any changes should be small. A little extra sugar or acid can shift the taste, but too much can ruin the original flavor.

What To Serve With This Coleslaw?

This coleslaw goes with many main dishes, especially those that are rich or spicy.

• Fried Chicken: It’s the classic pair. The creamy, cold slaw balances out the crunchy, hot chicken.
• Grilled Meats: It goes well with barbecue chicken, grilled beef, or even lamb chops.
• Burgers And Sandwiches: You can even use it as a topping for sandwiches and burgers to add freshness and crunch.
• Rice And Flatbreads: Serve it on the side with a basic home meal to lighten up the plate.

How Do I Get That Exact Creamy Texture?

The texture of KFC coleslaw is not too dry and not too wet — it’s just right, and here’s how to get that:

• Shred Finely: Use a food processor or very sharp knife to chop the cabbage and carrots into tiny, even pieces. Do not use long strips.
• Mix Dressing Separately First: Combine all wet ingredients and seasonings in a separate bowl and whisk until smooth before adding to the vegetables. This helps coat everything evenly.
• Don’t Over-Mix After Sitting: Once the coleslaw has rested overnight, just stir gently to bring the dressing back up. Over-mixing can make it too watery.