Dessert

Copycat KFC Coleslaw Recipe

ByElena Hart April 8, 2026April 8, 2026

Introduction

This Copycat KFC Coleslaw is a creamy, tangy side dish that’s perfect alongside your favorite fried chicken or BBQ meals. With finely chopped cabbage and a flavorful dressing, it’s refreshing and easy to make at home.

A large white bowl is filled with a mixture of finely chopped vegetables, mostly pale green and white cabbage pieces mixed with small bits of orange carrot and light green celery. The texture looks fresh and slightly moist, with the vegetables evenly spread inside the bowl. A silver spoon with a shiny surface rests partly inside the bowl on the right side, slightly sunk into the mixture. The bowl sits on a white marbled surface, and a folded dark gray cloth is placed nearby at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups finely chopped green cabbage
¼ cup finely chopped carrots or shredded

⅔ cup mayonnaise
2 tablespoons buttermilk

2 tablespoons milk
1 ½ teaspoons distilled white vinegar

2 ½ teaspoons lemon juice
⅓ cup granulated sugar
½ teaspoon salt

⅛ teaspoon ground black pepper

Instructions

Step 1: In a large bowl, combine the finely chopped green cabbage and finely chopped or shredded carrots. Toss well until evenly mixed.
Step 2: In a separate bowl, whisk together the mayonnaise, buttermilk, milk, distilled white vinegar, lemon juice, sugar, salt, and black pepper until smooth and well combined.

Step 3: Pour the dressing over the cabbage and carrot mixture.
Step 4: Toss everything together thoroughly, ensuring the cabbage is evenly coated with the dressing.
Step 5: Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra crunch, consider adding finely chopped onion or celery seeds to the mix.
If you prefer a tangier coleslaw, increase the lemon juice by 1 teaspoon.
Use low-fat mayonnaise and milk for a lighter version of this coleslaw.

Prepare the coleslaw a few hours ahead to let the flavors develop fully, but avoid making it more than one day in advance to keep the cabbage crisp.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Before serving, give it a gentle stir. This coleslaw is best enjoyed cold and does not require reheating.