Homemade KFC Coleslaw is one of those recipes I didn’t plan on recreating, but somehow ended up obsessed with. It started after a takeout night where the chicken was fine, the fries were fine, but the coleslaw? Gone in about thirty seconds. That’s when I realized I wasn’t actually craving fried chicken. I was craving the coleslaw.
So I tried making it at home. I wasn’t aiming for an exact copy, just something close enough that it scratched the itch. A few batches later, some too sweet, some too watery, I landed on this version. Creamy, tangy, slightly sweet, and full of those tiny crunchy bits that somehow make all the difference.
It’s simple, it chills while you forget about it, and it somehow tastes better the next day. Those are my favorite kinds of recipes.
Why I Keep Making This Dish (The Real Reasons)
- Tastes Like Takeout: But without leaving the house.
- Minimal Effort: Chop, mix, chill. That’s it.
- Crowd Favorite: People always ask where it’s from.
- Make-Ahead Friendly: Actually improves with time.
- Perfect Side Dish: Works with almost everything.
- Crunch Factor: Those tiny cabbage bits matter.
- Comfort Food Energy: Familiar in the best way.
- No Cooking Required: Which I appreciate deeply.
Tips I Learned the Hard Way
- Small Pieces Matter: Big chunks don’t give the same vibe.
- Use Real Buttermilk: It makes a noticeable difference.
- Don’t Skip the Chill: Warm coleslaw is not the goal.
- Taste After Chilling: Adjust sweetness or salt at the end.
- Whisk Until Smooth: Lumpy dressing ruins the texture.
- Fresh Lemon Juice: Bottled just doesn’t hit the same.
- Go Easy on Onion: Too much takes over fast.
- Stir Gently: Keep the crunch intact.
Variations You Can Mess Around With
- Less Sweet: Cut back slightly on the sugar.
- Extra Tangy: Add a splash more vinegar.
- Light Version: Use light mayo and low-fat milk.
- No Onion: Skip it if you’re not a fan.
- Extra Carrot: For more color and crunch.
- Pepper Kick: Add a little white pepper.
- Creamier Style: Slightly more mayo if that’s your thing.
How To Make Homemade KFC Coleslaw?
Ingredients
- 6 cups diced cabbage
- 1 carrot
- 2 tablespoons finely chopped onion
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 2 tablespoons white vinegar
- 3 tablespoons lemon juice
Instructions
Step 1:
Start by dicing the cabbage, carrot, and onion. I use a food processor to shred everything first, then go back with a knife to get those really small pieces. That texture is the whole point.
Step 2:
In a medium bowl, combine the sugar, salt, pepper, mayonnaise, whole milk, buttermilk, vinegar, and lemon juice. Whisk until smooth. It should look creamy and slightly thin, not thick like dip.
Step 3:
Pour the dressing over the cabbage mixture and stir until everything is well coated.
Step 4:
Cover the bowl and refrigerate for at least 2 hours before serving. This step matters. The flavors need time to calm down and get cozy.
Homemade KFC Coleslaw Recipe
Ingredients
Method
- Start by dicing the cabbage, carrot, and onion. I use a food processor to shred everything first, then go back with a knife to get those really small pieces. That texture is the whole point.
- In a medium bowl, combine the sugar, salt, pepper, mayonnaise, whole milk, buttermilk, vinegar, and lemon juice. Whisk until smooth. It should look creamy and slightly thin, not thick like dip.
- Pour the dressing over the cabbage mixture and stir until everything is well coated.
- Cover the bowl and refrigerate for at least 2 hours before serving. This step matters. The flavors need time to calm down and get cozy.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 310 kcal |
| Carbohydrates | 32 gm |
| Fat | 20 gm |
| Protein | 03 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Fried Chicken Night: Obviously.
- BBQ Side: Perfect with ribs or burgers.
- Sandwich Topper: Great on pulled pork.
- Picnic Food: Travels well when chilled.
- Weeknight Dinner: Makes simple meals better.
- Leftover Plate: Somehow goes with everything.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for 3–4 days.
- Gets Better Overnight: Day two is elite.
- Stir Before Serving: Dressing settles a bit.
- Cover Tightly: Keeps it fresh and crisp.
- Not Freezer Friendly: Texture won’t survive.
- Flavor Check: Adjust seasoning before serving again.
FAQs (Real Questions People Actually Ask)
Does this really taste like KFC?: Very close, and honestly better fresh.
Can I make it the night before?: Yes, and you should.
What if I don’t have buttermilk?: Mix milk with a splash of vinegar.
Is it supposed to be sweet?: Yes, that’s part of the charm.
Can I use pre-shredded coleslaw mix?: You can, but smaller pieces work better.
Why does mine taste flat?: It probably needs more salt or lemon.
Can I reduce the sugar?: Absolutely, adjust to taste.
How long should it chill?: At least 2 hours, longer is better.
