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.
Cassie S. says
Tastes just like the real thing—maybe even better! Perfect balance of sweet and tangy. Made it for a BBQ and everyone loved it. Definitely keeping this recipe on repeat.