This KFC Coleslaw Copycat recipe lets you make your restaurant favorite side, right in your kitchen! This slaw is perfect for summer BBQs and potlucks. This recipe is spot on!
We have our restaurant favorites, like my Cheddar Bay Biscuits. It's always fun to make them at home from scratch! We serve the coleslaw with Slow Cooker Baked Beans and Air Fryer Fried Chicken.
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Why This Recipe Works
Last weekend, we kicked off the summer with our annual BBQ Bash! There were ribs on the grill, corn on the cob, and coleslaw in the bowls. There were s'mores and sticky fingers and lots of fun and laughter! We live in Kansas and as true mid-westerners, we love our BBQ. And no BBQ dinner is served without coleslaw. Especially this one: the best copycat recipe of the famous KFC coleslaw!
My Hubby takes pride in his ribs (baby back, beef, short ribs - any kind) and has his technique down to perfection. I take care of the sides and dessert. This coleslaw took me a while to perfect. I discovered two secret ingredients that gave it that specific flavor: sugar and onion!
Many of our friends have said that this coleslaw is better than the original, from the restaurant. Now that is a reason to make it all summer long!
Ingredients:
To make the coleslaw you will need:
- cabbage: you will need about ½ of a medium green cabbage; use a food processor to shred it if you can;
- carrots: I used just one carrot but feel free to add more to your preferences;
- onion: it gives the slaw that characteristic flavor; it's the secret ingredient!
- mayonnaise: makes the dressing creamy and tangy;
- milk: necessary to thin out the dressing;
- buttermilk: no need to buy it, just follow our recipe for buttermilk substitute;
- apple cider vinegar: helps break down the veggies while the slaw refrigerates;
- sugar: balances the tangy flavors;
- salt and pepper: season to taste.
How to make KFC Coleslaw?
- Shredd cabbage, dice onion, and carrots.
- In a medium mixing bowl, whisk together the dressing ingredients. Pour over the veggies and stir all with a wooden spoon.
- Cover the bowl with a saran wrap and place in the fridge for at least 4 hours, preferably overnight. Stir again before serving.
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Does it taste like the restaurant coleslaw?
Yes! It is spot on. It's creamy, tangy with a perfect ratio of cabbage, carrot and dressing. The onion and sugar add the slaw that specific flavor. Check out the reviews from our readers below. Many say it is even better than the restaurant slaw!
The secret to KFC coleslaw recipe:
I did a little bit of research and in no time I was whipping up the famous KFC copycat in my own kitchen. The hardest part was waiting for the whole thing to mingle flavors while chilling in the fridge. My own coleslaw lacked in flavor. It turned out that sugar and onion were the secret ingredients! It gave the coleslaw the characteristic flavor.
Helpful Tips!
- Use a food processor to shred the cabbage and carrots. This saves a lot of time!
- Make your own buttermilk with milk and lemon juice or vinegar.
- It is absolutely necessary to let the coleslaw chill in the fridge for at least 4 hours. The vegetables need time to marinate with the dressing.
- Don't forget to stir the slaw before serving.
Recipe FAQs:
You don't have to buy buttermilk for this recipe. You can make it at home by mixing half and half (or whole milk) and apple cider vinegar (or lemon juice). Check out my recipe for buttermilk substitute for the full list of ingredients.
You can keep the coleslaw in a container with a lid, in the fridge for up to 5 days. Always stir before serving.
It is very normal for the liquid from veggies and dressing to collect at the bottom of the bowl. You can simply stir the coleslaw or drain the liquid.
More salad recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
KFC Coleslaw Copycat
Ingredients
- ½ cup mayonnaise
- ¼ cup milk
- ¼ cup buttermilk
- ⅓ cup granulated sugar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoon white or apple cider vinegar
- 2 ½ tablespoon lemon juice
- 4 cups shredded then diced cabbage about ½ of a medium head
- 1 medium carrot
- ¼ medium yellow onion minced
Instructions
- Shred the cabbage and carrot and dice finely.4 cups shredded then diced cabbage, 1 medium carrot
- Mix all veggies in a large mixing bowl.¼ medium yellow onion
- In a medium mixing bowl, whisk together the dressing ingredients. Pour over the veggies and stir all with a wooden spoon.½ cup mayonnaise, ¼ cup milk, ¼ cup buttermilk, ⅓ cup granulated sugar, 1 teaspoon salt, ¼ teaspoon ground black pepper, 1 ½ tablespoon white or apple cider vinegar, 2 ½ tablespoon lemon juice
- Cover the bowl with a saran wrap and place in the fridge for at least 4 hours, preferably overnight.
- Stir again before serving.
Video
Notes
- Total time doesn't include the chilling time of 4 hours.
- Make homemade buttermilk with whole milk (or half and half) and apple cider vinegar. See my recipe for buttermilk substitute.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nicole says
Love this recipe. Thank you.
Christopher says
Nothing to add nothing to subtract. Salówka as from the best restaurant
Mary says
This turned out really nice! Thanks!
James says
This recipe is on the mark. I am not a chef but the final dish tasted exactly like KFC. This is a dish I will bring to parties. Thank you.
BethAnn says
Love it! Along with everyone else.
Don’t live by a KFC anymore but when I make this brings back great memories.
Anna says
I am so glad! Thank you, BethAnn!
Denise says
Love it. Thanks.
Anna says
Thank you, Denise!
Jennifer says
Mmmm. Yum. Really great and just like KFC, which is my favorite. I didn't have buttermilk, so just used half a cup of milk and added some of the lemon juice to it. Worked perfectly! I used too much cabbage for the recipe, but that just means I'll have more!
Jennifer says
Also, I used a food processor for the vegetables. Really made them the right size.
Anna says
Perfect! Food processor is a huge help here.
Anna says
That's awesome! Thank you, Jennifer!
Henry says
As an ex manager for kfc from long ago. We made the original recipe. It's about the grind more so than the sauce. You need to either hand shredd ultra fine side or food possessor it fine shredd. Saving all juices that come out of the process. It should be like angel hair but a bit finer. Now mix your sauce withe juices and combine with the grind. Let set 1 hr.
Donna says
Excellent!! I added some celery seed and put it through my food processor which made it quick. I agree..The onion is what makes it great.
Anna says
Thank you, Donna!
Jacqueline Y Hall says
I have been making this recipe every since I found it.I only like it and KFC. Love it. Recently did not have any vinegar and did not know it and used rice vinegar just about half as much as the vinegar and it turned out just as great.
Kris Marie says
Just made this and it’s chilling in the fridge! Will put this on top of my pulled pork barbecue sandwiches later, oh my it tastes AMAZING! Saving and will use again and again! I might have been a little light on the cabbage as I used half a head of green cabbage and shredded my on carrot. Really looking forward to this! Thank you!
Uma says
We tried this recipe as a family for our bbq night and it turns out to be everyone’s favourite. Because of the hit, my husband would like to make again for our upcoming event.
Uma says
This recipe is a hit! We tried this recipe for our bbq night and it turns out to be everyone’s favourite😀
Charlene Miller says
Best ever copycat recipe! I've made it several times and each time people want more than I can make. The rant and rave over how good it is.some say, better than KFC.
Lori says
I made this a few nights ago and it turned out so yummy. I also noticed that the dressing can go a long way for you to double the amount of cabbage. In fact, I used a whole bag of the precut cabbage and carrot slaw mix. This saved me more time and I had plenty of the dressing for all of it to get the proper saturation. Delish.