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KFC Coleslaw Copycat Recipe: The Ultimate Classic Creamy Southern Slaw

This perfect copycat recipe delivers the exact sweet, tangy, and creamy flavor profile that makes KFC's coleslaw legendary. Whether you're planning a backyard BBQ, preparing for a potluck, or just want the perfect sandwich topping, this easy slaw recipe comes together in minutes and tastes even better than the original.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 medium head green cabbage, finely shredded
  • 1/4 head red cabbage, finely shredded (for color)
  • 2 large carrots, peeled and shredded
  • 1 small onion, finely minced (optional)
  • 1 cup mayonnaise
  • 1/4 cup whole milk
  • 1/3 cup granulated sugar
  • 1/4 cup buttermilk
  • 2 tablespoons white vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon celery seed
  • 1/2 teaspoon onion powder

Method
 

Instructions
  1. Prepare the Vegetables - Finely shred the green and red cabbage using a sharp knife, mandoline, or food processor. Place in a large mixing bowl. Shred the carrots and add to the cabbage mixture. If using onion, finely mince it and add to the bowl. Toss everything together gently.
  2. Make the Creamy Dressing - In a separate bowl, whisk together the mayonnaise, milk, sugar, buttermilk, vinegar, and lemon juice until smooth. Add the salt, pepper, celery seed, and onion powder. Whisk until all ingredients are well combined and the sugar has dissolved.
  3. Combine and Chill - Pour the dressing over the cabbage mixture and toss thoroughly until every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting time is crucial for allowing the flavors to meld and the cabbage to soften slightly.
  4. Serve and Enjoy - Before serving, give the coleslaw a good stir. Taste and adjust seasoning if needed. Serve chilled as the perfect accompaniment to your favorite meals.

Notes

For extra crisp cabbage: After shredding, soak the cabbage in ice water for 15 minutes, then drain and pat dry thoroughly. This keeps it extra crunchy even after dressing. Make ahead friendly: This coleslaw improves with time and can be made up to 2 days in advance.