Side Dish

KFC Coleslaw Recipe

By Amy Flanigan

Updated Jul 10, 2026

Read 123 Reviews

Prep 20 minutes mins

Cook 12 hours hrs

Servings 10

By Amy Flanigan

Updated Jul 10, 2026

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If you’ve never had KFC’s coleslaw, it isn’t the crunchy, vinegar-forward deli slaw you’re picturing. This KFC Coleslaw Recipe is minced fine, almost down to the size of rice, and tossed in a creamy, sweet-tangy dressing that soaks into every piece instead of sitting on top. The texture is soft, almost melt-in-your-mouth, with a balanced sweetness that cuts through fried chicken, ribs, or a good burger. You’ll finely chop cabbage, carrot, and onion, whisk together a simple mayo and buttermilk dressing, then chill it overnight so the flavor and texture come together. It’s five minutes of prep with an overnight payoff, great for potlucks and backyard barbecues year-round.

Helpful Tips

• Chill it overnight. The salt and sugar pull moisture out of the cabbage through osmosis, and that liquid blends into the dressing overnight to give the slaw its final consistency. That same resting time mellows the raw onion bite and lets the tang settle into balance. Skip the chill, and you’ll get crunchy cabbage with dressing sitting on top instead of being soaked in. Six hours is the minimum, but overnight gives noticeably better results.
• Chop the vegetables fine, really fine. Aim for pieces closer to the size of rice than shreds. Bigger pieces stay crunchy, and the dressing can’t fully coat them, so you lose that soft, authentic texture. Use a food processor’s shredding disc for a first pass, then switch to the standard blade and pulse in short bursts to get the pieces down small.
• Stick to just three vegetables. You can start with a bag of pre-shredded coleslaw mix and finely chop it further if that’s easier, but make sure it’s plain green cabbage and carrot only, and skip anything with red cabbage or herbs mixed in, since that will throw off both the flavor and the color.
• Don’t skip the sugar. I tested a batch with half the sugar, thinking I could lighten it up, and it threw off the entire balance. The vinegar and lemon juice tasted sharp and one-note without it. The sugar is what gives this slaw its signature sweet edge against the acidity.

5 from 123

KFC Coleslaw Recipe

Prep: 20 minutes mins

Cook: 12 hours hrs

Total: 12 hours hrs 20 minutes mins

Servings: 10

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This KFC Coleslaw Recipe is as close as you can get without actually ordering it from the restaurant directly. The taste is simply perfect!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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For the Coleslaw

• ▢ 8 cups finely chopped cabbage
• ▢ ¼ cup finely chopped carrot
• ▢ 2½ tablespoons very finely minced yellow onion

For the Dressing

• ▢ ½ cup mayonnaise
• ▢ ⅓ cup granulated sugar
• ▢ ¼ cup whole milk
• ▢ ¼ cup buttermilk
• ▢ 2½ tablespoons lemon juice
• ▢ 1½ tablespoons apple cider vinegar
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon ground pepper

Instructions 

• Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife. (See note about using a pre-shredded coleslaw mix.)
• In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.
• Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.
• Cover and refrigerate overnight. (If you have time – and can remember! – stir it occasionally. This will give you the absolute best results.) Stir again before serving and enjoy!

Video

Notes

• Stick to plain cabbage, carrot, and onion only. Bagged mixes with red cabbage or herbs will change both the flavor and color.
• Don’t cut the sugar. It’s what balances the vinegar and lemon juice into that signature sweet-tangy flavor.
• Six hours in the fridge is the minimum, but overnight to 24 hours gives the best texture.
• Some liquid pooling at the bottom is normal, especially after a day or two. Stir before serving, or strain off the excess if it bothers you.
• Sensitive to raw onion? Start with slightly less than the recipe calls for the first time. You can always add more next time.

Nutrition

Serving: 1cup | Calories: 127kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 209mg | Potassium: 133mg | Fiber: 2g | Sugar: 10g | Vitamin A: 617IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make KFC Coleslaw Step by Step

Gather all the ingredients together.

Mince the cabbage, carrot, and onion fine: The cabbage, carrot, and onion are all chopped very fine, almost the size of rice. Use enough cabbage to make 8 cups, ¼ cup of carrot, and 2½ tablespoons of yellow onion. You can chop everything by hand with a sharp knife, or use a food processor with a shredding attachment first and then finish with a sharp knife to get the pieces down small. Pulse just until the vegetables are finely chopped. You want tiny pieces, not a puree.

Whisk the dressing until smooth and pale: In a large bowl, combine ½ cup mayonnaise, ⅓ cup granulated sugar, ¼ cup whole milk, ¼ cup buttermilk, 2½ tbsp lemon juice, 1½ tbsp apple cider vinegar, ½ tsp salt, and ⅛ tsp ground pepper. Whisk vigorously for about 30-60 seconds, until the sugar has dissolved and the dressing turns smooth and pale ivory with no streaks of mayo left. It should coat the back of a spoon but still pour easily, similar to heavy cream.

Combine and coat every piece: Use your largest mixing bowl. The cabbage takes up more room than you’d think. Add the minced vegetables to the dressing and toss with tongs or a large spoon for a minute or two, until every piece looks glossy and coated, with no dry cabbage left clinging to the sides of the bowl. The mixture will look a little loose and slightly soupy at this stage. That’s expected; the cabbage hasn’t released its moisture yet.

Cover and chill overnight: Cover the bowl and refrigerate for at least 6 hours, but ideally overnight (up to 24 hours) for the best texture and flavor. Give the coleslaw a good stir right before serving to redistribute any dressing that’s settled at the bottom, then taste and adjust salt or pepper if needed.

Serving Suggestions

The classic pairing is fried chicken, since this coleslaw was basically built for it, cutting through the richness the same way it does at the restaurant. I also love it alongside Instant Pot Baby Back Ribs, where the creamy, sweet-tangy slaw balances out a sticky barbecue glaze really well. For something lighter, pile it onto a Crispy Chicken Sandwich in place of plain lettuce. The fine mince means it won’t slide out with every bite the way a chunkier slaw would. If you’re going all-in on a full copycat meal, serve it alongside KFC Bowls for that same mashed potato, gravy, corn, and popcorn chicken combo, just with this coleslaw standing in for the real thing.

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. It gets a bit more watery the longer it sits, since the cabbage keeps releasing liquid. Just give it a good stir before serving, or strain off any excess.

Freezer

Freezing isn’t recommended. The mayonnaise-based dressing tends to separate and turn grainy once thawed, and the cabbage goes limp and watery, so you lose the texture that makes this coleslaw work.

Make Ahead

You can prep the dressing and the chopped vegetable mix up to 5 days ahead and store them separately in the fridge. Combine them the night before you plan to serve for that essential overnight chill, or up to a day ahead for the best texture.

If You Love This Coleslaw, Try These Next

• Chicken Broccoli Pasta Salad: If you’re already building out a potluck spread around this coleslaw, this is a heartier, protein-based dish that rounds out the table well.
• Cowboy Coleslaw: If you want to see the opposite end of the coleslaw spectrum, chunkier, vinegar-forward, and loaded with mix-ins, this is a good side-by-side comparison to this creamy, fine-cut version.
• Broccoli Salad: Another make-ahead, mayo-based potluck salad that actually improves after a night in the fridge, just like this one.
• Creamy Cucumber Salad: A quicker, no-chill-required option if you want something creamy on the table without planning a day ahead.

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