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This KFC Coleslaw Recipe is a fantastic copycat from the famous fried chicken chain. It’s crunchy, sweet, and creamy, and it’s the perfect side dish for all your summer barbecues and picnics. It’s made with super simple, common ingredients too!
Meggan’s notes
I’ve said it before and I’ll say it again: I’m not a food snob. I do not discriminate against fried chicken, and I think on the right day, store-bought Kentucky Fried Chicken can be super satisfying.
But when you have a meal as heavy as fried chicken with mashed potatoes and buttery biscuits, your palate naturally calls out for something to cut through it all. That’s where coleslaw comes in! And it’s not just for fried chicken.
A classic creamy coleslaw is the palette cleanser of today’s backyard barbecue, too.
Between bites of grilled meats, hot and hearty sides, and soft rolls or cornbread, coleslaw is cold, slightly sweet, and a little crunchy. This version is my favorite, a copycat KFC coleslaw recipe that you can easily make at home and serve all summer long.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Coleslaw mix: Finely chop the bagged coleslaw mix so it’s tiny. Or, substitute a pound of green cabbage. You can chop cabbage with a knife or shred it in a food processor. You want it tiny, but not pulverized. Be sure to add 1 grated carrot.
Step-by-step instructions
- In a small bowl, add milk and white vinegar. Set aside to thicken at least 10 minutes.
- In a large bowl, whisk together mayonnaise, sugar, salt, pepper, and thickened milk (buttermilk).
- Add coleslaw mix and onion, then toss to combine. Cover and chill at least 2 hours to blend flavors. Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This recipe makes about 4 cups of coleslaw, enough for 8 servings, ½ cup each.
- Storage: From a food safety perspective, you can store leftovers in airtight container in the fridge for up to 4 days. However, the quality will decline over time so I don’t recommend keeping it that long.
- Make ahead: The KFC coleslaw dressing can be mixed up to 3 days in advance and stored in the refrigerator.
- Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw if left out for more than 2 hours at room temperature.
- Beyond the fried chicken: Serve this KFC coleslaw copycat recipe all summer long at bbqs, potlucks, and parties. It’s great with barbecued chicken, grilled New York strip steak, grilled pork chops, and your favorite cheeseburgers. It’s all delicious on the side of sandwiches, or even on Grilled Fish Tacos.
- That tangy zip: If you stock your refrigerator with Miracle Whip and want to use it here, you can! Just be aware that it’s naturally sweeter than standard mayo, so you may want to reduce the ⅓ cup sugar and just add it to taste.
- Broccoli coleslaw: Made with crunchy ramen noodles, sunflower seeds, walnuts, scallions, and a sweet vinegar dressing.
- Seasonal slaw: Change up your slaw with the seasons. In spring, add slivered radishes and chives. In winter, use a base of shredded kale or Brussels sprouts instead.
- Cabbage Salad: This fresh and crunchy Cabbage Salad is filled with colorful veggies, golden raisins, and raw pepitas drizzled with a tangy maple vinaigrette.
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KFC Coleslaw Recipe
Ingredients
- 1/2 cup milk
- 3 tablespoons white vinegar
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 16 ounces coleslaw mix finely chopped (see note 1)
- 2 tablespoons minced onion
Instructions
- In a small bowl, add milk and white vinegar. Set aside to thicken at least 10 minutes.
- In a large bowl, whisk together mayonnaise, sugar, salt, pepper, and thickened milk (buttermilk).
- Add coleslaw mix and onion, then stir to combine. Cover and refrigerate at least 2 hours to blend flavors. Season to taste with salt and pepper.
Notes
- Coleslaw mix: Finely chop the bagged coleslaw mix so it’s tiny. Or, substitute a pound of green cabbage and shred it yourself. Add 1 medium carrot, grated.
- Yield: This recipe makes about 4 cups of coleslaw, enough for 8 servings, ½ cup each.
- Storage: From a food safety perspective, you can store leftovers in airtight container in the fridge for up to 4 days. However, the quality will decline over time so I don’t recommend keeping it that long.
- Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw if left out for more than 2 hours at room temperature.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Iโm not a great cook,so Iโm sorry to sound ignorant.. this recipe shows milk.. then it shows buttermilk.. Iโve never heard of buttermilk in this recipe but please clarify.. thanks
Hi Ernestine, thank you so much for writing. I’m sorry for the confusion. By adding the vinegar to the milk and letting it sit and thicken, you’re creating a buttermilk. I’m so sorry again. I hope you love this coleslaw and please write again if you have any more questions! – Meggan
Made this. So quick. My family loved it and Iโm requested to make it AGAIN!!! Thank you. The only tweak I did was substitute onion powder for minced onions. The result was: ITS A HIT!
You’re welcome, Annette! So glad it was a hit! ๐ – Meggan
This is a really good coleslaw recipe. Family Approved!
I’m so happy it was a hit! Thanks! – Meggan
Dear Meggan: In your copycat KFC coleslaw recipe, Meggan’s Notes, you write … “your pallet craves ….” The word is spelled “palate.” Wonderful recipes, though.
Hi Dawn, this is such a weird, embarrassing typo. I must have been sleeping when I wrote that. So sorry about that! It’s fixed, thank you for pointing it out. Awful. -Meggan
I definitely recommend using buttermilk instead of milk.. That is one of the key ingredients for our taste buds.
Thanks for sharing this, Lori. You never know who might like your tip! – Meggan
Love trying different slaw recipes and I love your recipes in general. I’ve made so many I couldn’t count! If I decide to try the honey as the sweetener would I use it in equal amount to the sugar? Also never tried a combo of vinegars before. Will be making soon to have with Crock Pot Pulled BBQ Chicken Sliders. Keep cooking and so will I!
This is a dead ringer for a very popular dressing, and customizes very well. It stays fresh quite awhile when stored in the fridge. However, I doubt there will be any left over to store. It’s that good!