KFC Coleslaw Recipe: A Creamy, Tangy Classic You Can Make at Home

That Iconic Coleslaw Taste, Right in Your Kitchen

I remember the first time I tried KFC coleslaw—I was about seven, sitting in the backseat of my mom’s Chevy with a little paper cup of that neon-green goodness in my lap. It was creamy, cold, tangy, and just sweet enough to make you forget it was technically a vegetable dish. Every family picnic, church potluck, or fried chicken night had one thing in common: that unmistakable KFC slaw.

This recipe? It nails it.

Crunchy cabbage and carrots, dressed in a smooth, slightly sweet and zippy sauce that clings just right—no soggy business here. You’ll want to spoon this straight from the bowl. And yeah, it looks good too. Bright, fresh, and totally table-worthy.

Why You’ll Love This KFC Coleslaw Recipe

This isn’t just a copycat—it’s a love letter to the original with some kitchen smarts baked in.

• Quick and easy – Done in 15 minutes flat (not counting the chill time).
• Flexible – Got purple cabbage? Great. No cider vinegar? Sub something else.
• Pretty on the plate – Bright, colorful, and crunchy.
• Plays well with others – Grilled chicken, baked fish, pan-seared pork chops—this slaw does it all.

Ingredients

Let’s talk what goes into this creamy wonder. You probably already have most of it.

Vegetables

• 6 cups green cabbage, finely shredded
• 1/2 cup carrots, grated or julienned (use a box grater or food processor—don’t make this harder than it needs to be)

Dressing

• 1/2 cup mayonnaise (Duke’s or Hellmann’s, folks)
• 1/4 cup sugar
• 2 tablespoons apple cider vinegar
• 1/4 cup milk (whole milk makes it creamy, but 2% works)
• Salt & pepper to taste (start with 1/2 tsp salt and a few cracks of pepper)

 Full measurements are in the printable recipe card below. Don’t skip it.

How to Make KFC Coleslaw (The Right Way)

Follow these steps like a seasoned cook, and you’ll get that creamy, tangy coleslaw just like the one from your favorite bucket meal—only fresher.

Step 1: Shred the Cabbage and Carrots

This step sets the tone—don’t rush it.

• Use a sharp chef’s knife, mandoline, or food processor with a shredding blade. Whatever you use, aim for ultra-thin slices. We’re talking angel-hair thin, not salad-bar chunky. That thin texture is what gives KFC coleslaw its signature mouthfeel.
• A mix of mostly cabbage and a touch of carrot gives you the classic look. You want a nice pale green with just a sprinkle of orange running through it.

Pro Tip: If your cabbage feels too wet after shredding, give it a quick pat with paper towels. Moisture is the enemy of good dressing cling.

Step 2: Whisk the Dressing Until Silky Smooth

This isn’t just mayo and go.

• In a medium bowl, whisk together: mayonnaise, sugar, apple cider vinegar, milk, salt, and pepper.
• Keep whisking until it’s smooth and slightly glossy—no lumps, no grainy sugar. You’re looking for that tangy-sweet balance. Taste it. It should make your mouth water just a little.

Why this matters: That sugar and vinegar balance is key. If it’s too sharp or too bland now, it’ll only get worse after chilling.

Step 3: Combine Veggies and Dressing

Time to bring the band together.

• Toss the shredded cabbage and carrots into a large mixing bowl.
• Pour the dressing evenly over the top.
• Mix thoroughly using a rubber spatula or your (clean) hands. You want every shred of cabbage glistening.

Avoid the mistake most people make: Don’t dump all the dressing at once and walk away. Fold it in, then stir again. You’re coating, not drowning.

Step 4: Chill and Let It Marinate

This is where the magic happens.

• Cover the bowl with plastic wrap or a lid and place it in the fridge for at least 1 hour.
• Overnight is even better—that gives the veggies time to soften slightly and the flavors to meld.

Chef insight: You’re not just cooling it; you’re letting that cabbage absorb flavor like a sponge. Don’t skip this step unless you’re in a real rush.

Step 5: Stir and Serve Cold

Final touch before showtime.

• Give it a solid stir to redistribute any dressing that settled at the bottom.
• Serve it cold, straight from the fridge. Pair it with something hot and crispy—like fried chicken, grilled ribs, or a spicy sandwich—for that classic hot-cold contrast.

Presentation tip: A sprinkle of fresh cracked pepper or a few extra carrot shreds on top adds a little visual flair.

Tips & Variations

Here’s where you make it yours:

• Swap green cabbage for purple if you like color contrast.
• Toss in extras – diced green apple for sweetness or chopped pecans for crunch.
• Dressing tweaks – Try lemon juice instead of vinegar, or a dash of mustard for zip.

Storage & Serving Tips

• Keep it in an airtight container in the fridge. Good for up to 3 days.
• Serve cold. Always. This is not a warm salad.
• Don’t reheat – cabbage and mayo do not appreciate the microwave.

Chef’s Tips

• Don’t overthink it. Use what you have and chop everything evenly.
• It looks best and tastes best when fresh and colorful.
• It’s a hit at every BBQ and potluck I’ve ever brought it to.
• Want it restaurant-perfect? Let it chill overnight. That’s the secret.

More KFC Coleslaw Pairings & Recipes

Looking for the perfect dishes to serve with your coleslaw? Try these next:

• Southern Fried Catfish – The crunch + slaw combo is unbeatable.
  👉 emiliorecipes.com/southern-fried-catfish
• Fried Plantains – Add a sweet-savory twist to your plate.
  👉 emiliorecipes.com/fried-plantains-guide
• Salmon Burgers with Slaw – Light, fresh, and slaw-ready.
  👉 emiliorecipes.com/salmon-burgers-with-slaw
• Creamy Pasta Salad – Another creamy, tangy favorite.
  👉 emiliorecipes.com/creamy-pasta-salad
• Classic Pasta Salad – Simple and satisfying, ideal for any potluck.
  👉 emiliorecipes.com/classic-pasta-salad

Benefits of Making KFC Coleslaw at Home

FAQs About KFC Coleslaw Recipe

Conclusion: This Is the Coleslaw You’ve Been Craving

If you grew up loving that iconic little tub of KFC coleslaw, this recipe’s going to hit all the right notes. Creamy, tangy, and just sweet enough—it’s comfort food that happens to be crunchy.

So go ahead. Try it. Bring it to your next barbecue or just pair it with your weeknight chicken. Either way, you’ll be hooked.

Now grab your knife and mixing bowl—this is the coleslaw I want to eat.

And hey, if you loved this recipe, don’t forget to invite yourself over to my Pinterest page for more kitchen-tested favorites.

KFC Coleslaw Recipe: A Creamy, Tangy Classic You Can Make at Home

Print Recipe

A creamy, tangy coleslaw just like the one from your favorite bucket meal—only fresher. Crunchy cabbage and carrots tossed in a zippy, sweet dressing that clings perfectly. This is the slaw you’ll want at every BBQ, potluck, or fried chicken night.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 cups green cabbage, finely shredded
• 1/2 cup carrots, grated or julienned
• 1/2 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons apple cider vinegar
• 1/4 cup milk
• Salt & pepper to taste (start with 1/2 tsp salt)

Instructions

1. Shred the cabbage and carrots very finely using a knife, mandoline, or food processor.
2. In a medium bowl, whisk together mayonnaise, sugar, apple cider vinegar, milk, salt, and pepper until smooth and glossy.
3. Place shredded vegetables in a large mixing bowl and pour dressing over the top.
4. Fold the dressing into the veggies thoroughly so every piece is coated.
5. Cover and refrigerate for at least 1 hour, preferably overnight.
6. Stir well before serving cold with your favorite main dish.

Notes

Letting the coleslaw chill overnight improves the flavor and texture. Swap in purple cabbage for extra color or add chopped apples or pecans for a twist.

Nutrition

• Serving Size: 1/2 cup
• Calories: 170
• Sugar: 7g
• Sodium: 230mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 5mg

Keywords: KFC coleslaw, creamy coleslaw, copycat recipe, BBQ sides, summer slaw