If you’ve ever craved that creamy, tangy crunch of KFC-Style Coleslaw, this homemade version is about to become your go-to side dish. It’s quick, affordable, and tastes just like the original—maybe even better. Made with fresh cabbage, shredded carrots, and a sweet-but-savory dressing, this coleslaw is the perfect partner for fried chicken, BBQ, or a summer picnic. In this post, I’ll show you how to make it from scratch, what gives it that iconic flavor, and why it works so well every single time. Simple ingredients, no mystery—just real food with real flavor.
The Story Behind My KFC-Style Coleslaw Obsession
Coleslaw might not seem like a big deal—until you taste one that’s absolutely unforgettable. For me, that was the first time I had KFC’s coleslaw. I was a kid, probably more excited about the chicken at the time, but one bite of that cold, creamy slaw next to hot fried chicken changed my mind completely. It was crisp, perfectly balanced between sweet and tangy, and just addictive.
Years later, I wanted to recreate that flavor at home, without all the additives or preservatives. I tried recipe after recipe, and most were just okay. Then I finally got it right: the perfect mix of shredded cabbage, a hint of onion, and a dressing that walks the line between creamy and zesty. Now it’s a regular on our table—not just for BBQs, but with pulled pork sandwiches, grilled salmon, or even on top of tacos. It’s become one of those recipes that everyone asks for after a bite.
Just like my crispy oven-fried chicken or classic mac and cheese, this KFC-style coleslaw is about bringing fast-food flavor into your home kitchen, using fresh ingredients and no shortcuts. And yes, it keeps beautifully in the fridge, making it perfect for make-ahead meals and potlucks.
Ready to break down what’s actually in KFC’s iconic slaw—and how to nail it at home? That’s coming up next.
What Is KFC’s Coleslaw Made Of?
The simple ingredients behind that iconic flavor
KFC’s coleslaw has that unmistakable balance of sweet, tangy, and creamy—and the good news is, it’s made with basic ingredients you probably already have. The magic isn’t in a secret ingredient. It’s in the exact ratio of each one and how they’re combined.
Here’s what goes into KFC-style coleslaw:
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Cabbage – Finely chopped green cabbage is the bulk of the mix. It should be diced small (not shredded) for that authentic KFC texture.
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Carrots – Just a little adds color and natural sweetness.
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Onion – A small amount of finely minced yellow or white onion gives depth without overpowering the slaw.
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Sugar – Yes, this is what gives the dressing its classic sweetness.
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Buttermilk – It adds that subtle tang and creamy body. If you don’t have it, a mix of milk and lemon juice works too.
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Mayonnaise – The base of the dressing. Use full-fat for the best texture.
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Vinegar – White distilled vinegar brings that sharp contrast to balance the sugar.
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Lemon Juice – Fresh lemon juice brightens the entire dressing.
According to KFC’s official nutrition guide, one individual serving of their coleslaw contains 170 calories, mostly from fat and sugar in the dressing.
This combo is what creates that creamy, zippy bite you get in each spoonful. It’s also what makes it such a great side for anything rich, like my buttermilk fried chicken tenders or slow cooker pulled pork.
Texture tip: Chop, don’t shred
A big difference between this and other slaws is texture. KFC doesn’t use long shreds—they use finely diced cabbage and carrots. You can do this quickly in a food processor or by hand with a sharp knife. The result? A creamy, scoopable coleslaw that’s smooth, not stringy.
Coming up next: Why does KFC coleslaw taste so different from homemade versions—and how do we fix that?
Why Does KFC Coleslaw Taste Different?
It’s all about balance, sweetness, and consistency
If you’ve ever tried to make coleslaw at home and wondered why it doesn’t taste like the iconic KFC-style coleslaw, you’re not alone. That signature flavor is subtle, but there are a few small differences that make a huge impact.
Here’s why it stands out:
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It’s sweeter than most coleslaws. KFC uses more sugar than most homemade versions. It might seem like a lot when mixing it in, but that sweetness is what balances out the vinegar and onion.
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The cabbage is chopped super fine. Unlike traditional slaws that use shredded cabbage, KFC’s version is diced small—almost like a salad relish. This changes how the dressing clings and coats every bite.
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Buttermilk adds tang without sharpness. That creamy base isn’t just mayo—it’s thinned with buttermilk and lemon juice for a more mellow, rounded tang.
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The flavor blends overnight. One of the biggest secrets? Time. This coleslaw is best after at least 4 hours in the fridge, but ideally overnight. That rest time softens the cabbage and lets all the flavors come together.
The balance of sweetness, acidity, and creaminess is also what makes this recipe so addictive next to rich dishes like crispy air fryer chicken thighs or classic BBQ ribs.
KFC-Style Coleslaw Recipe – Creamy, Tangy & Perfect Every Time
- Total Time: 15 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy, sweet, and tangy KFC-style coleslaw with finely chopped cabbage and a buttermilk dressing. Tastes just like the original!
Ingredients
1 small green cabbage, finely chopped
1/4 cup shredded carrot
2 tbsp finely minced onion
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup granulated sugar
2 tbsp white vinegar
1 tbsp lemon juice
1/4 tsp salt
Instructions
1. Finely chop cabbage and carrots. Place in a large mixing bowl.
2. Add minced onion and toss to combine.
3. In a separate bowl, whisk together mayonnaise, buttermilk, sugar, vinegar, lemon juice, and salt until smooth.
4. Pour dressing over cabbage mix and stir until fully coated.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Stir before serving and enjoy cold.
Notes
For the most authentic texture, chop—not shred—your cabbage.
Let it chill overnight for best flavor.
Use light mayo or Greek yogurt for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg
Keywords: KFC coleslaw, homemade coleslaw, copycat recipe
Pro tip: Don’t skip the chilling time
KFC doesn’t serve freshly mixed coleslaw—and neither should you. For best results, cover and refrigerate it overnight. The texture becomes more uniform and the flavor deepens, just like in my overnight pasta salad which also benefits from make-ahead magic.
Next, we’ll break down the dressing: what it’s made of, and how to get it just right without making it runny or too thick.
What Is the Dressing Made Of in Coleslaw?
Creamy, tangy, and sweet—without being too heavy
The magic of KFC-style coleslaw starts with the dressing. It’s not just mayonnaise—and it’s not just sweet. The dressing balances creaminess with acid, sweetness with salt, and smooth texture with flavor that clings perfectly to every chopped veggie.
Here’s what goes into the ideal coleslaw dressing:
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Mayonnaise – Full-fat mayo gives it body and that signature creaminess. Don’t sub with low-fat if you want that same rich mouthfeel.
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Buttermilk – Adds a slight tang that softens the sweetness. If you don’t have buttermilk, mix whole milk with a splash of lemon juice and let it sit for 5 minutes.
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Sugar – Yes, KFC coleslaw is sweet. The sugar rounds out the vinegar’s acidity and keeps the overall flavor balanced.
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White Vinegar – Distilled white vinegar brings a clean, sharp acidity that brightens up the richness of the mayo.
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Lemon Juice – Just a bit adds freshness and an extra layer of tartness that mimics what you taste in KFC’s version.
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Salt – Essential for bringing out flavor and balancing the sweet notes.
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Optional: A pinch of pepper or celery seed for extra depth (though KFC keeps it very mild).
You can find this same balance of creamy and zippy in other dressings I use, like in my creamy broccoli slaw and classic potato salad, where richness meets fresh, acidic notes.
Get the consistency just right
Your dressing shouldn’t be runny—but it should be pourable. The key is mixing the wet ingredients separately first, then tossing them gently with the cabbage mix. Let it sit for at least a few hours so the dressing soaks in rather than puddling at the bottom.
Up next: We’ll answer the most searched questions—like why KFC coleslaw is higher in calories than you’d expect, and what you can do to lighten it up at home.
If you’re curious about what makes coleslaw dressing so craveable, this Science of Coleslaw article by Serious Eats dives into how balance, fat, and acid work together to create that flavor.
Frequently Asked Questions About KFC-Style Coleslaw
What is KFC’s coleslaw made of?
KFC’s coleslaw is made with finely chopped green cabbage, shredded carrots, and a hint of minced onion. It’s all tossed in a sweet and tangy dressing made from mayonnaise, buttermilk, sugar, vinegar, and lemon juice. This combination creates the creamy texture and signature flavor you’ll find in every scoop. Our homemade KFC-style coleslaw version uses the same ingredients for an authentic result—without additives or preservatives.
Why does KFC coleslaw taste different?
The flavor of KFC-style coleslaw stands out because it leans sweeter and creamier than most homemade slaws. The dressing contains more sugar and is balanced by buttermilk and lemon juice for tang. Another key difference is the texture—KFC chops their cabbage and carrots very finely, almost like a relish. This creates a smoother, more uniform bite and helps the dressing cling to every piece.
What is the dressing made of in coleslaw?
Coleslaw dressing typically includes mayonnaise, vinegar, sugar, lemon juice, and salt. In KFC-style coleslaw, buttermilk is also added to bring in a subtle tang and creamy finish. The ratio of sweet to tangy is higher than in traditional coleslaw, which gives it its unmistakable flavor. You can customize your own by adjusting the sugar or using Greek yogurt instead of mayo for a lighter touch.
Why is KFC coleslaw so high in calories?
KFC’s coleslaw is higher in calories mainly due to the generous use of mayonnaise and sugar in the dressing. The fat from full-fat mayo combined with added sugar adds richness and flavor—but also increases the calorie count. If you want a lighter version, try using light mayo or Greek yogurt and cutting the sugar by half. My lightened-up summer slaw offers a great lower-calorie alternative that still tastes fantastic.
According to KFC’s official nutrition guide, one individual serving of their coleslaw contains 170 calories, mostly from fat and sugar in the dressing.
Conclusion: Homemade KFC-Style Coleslaw That Nails the Flavor
You don’t need takeout to enjoy the creamy, tangy crunch of KFC-style coleslaw. This homemade version gives you all the iconic flavor—finely chopped veggies, that sweet and zippy dressing, and a texture that’s spot on. It pairs perfectly with everything from fried chicken to grilled salmon and holds up beautifully in the fridge. Once you taste it, you’ll realize how easy it is to recreate fast-food favorites with fresh ingredients right at home. This isn’t just coleslaw—it’s comfort food with real flavor and no fuss. Add it to your next meal and watch it disappear.