KFC Coleslaw Recipe

This KFC Coleslaw Recipe is a fantastic copycat from the famous fried chicken chain. It’s crunchy, sweet, and creamy, and it’s the perfect side dish for all your summer barbecues and picnics. It’s made with super simple, common ingredients too!

Meggan’s notes

I’ve said it before and I’ll say it again: I’m not a food snob. I do not discriminate against fried chicken, and I think on the right day, store-bought Kentucky Fried Chicken can be super satisfying.

But when you have a meal as heavy as fried chicken with mashed potatoes and buttery biscuits, your palate naturally calls out for something to cut through it all. That’s where coleslaw comes in! And it’s not just for fried chicken.

A classic creamy coleslaw is the palette cleanser of today’s backyard barbecue, too.

Between bites of grilled meats, hot and hearty sides, and soft rolls or cornbread, coleslaw is cold, slightly sweet, and a little crunchy. This version is my favorite, a copycat KFC coleslaw recipe that you can easily make at home and serve all summer long.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Coleslaw mix: Finely chop the bagged coleslaw mix so it’s tiny. Or, substitute a pound of green cabbage. You can chop cabbage with a knife or shred it in a food processor. You want it tiny, but not pulverized. Be sure to add 1 grated carrot.

Step-by-step instructions

1. In a small bowl, add milk and white vinegar. Set aside to thicken at least 10 minutes.

2. In a large bowl, whisk together mayonnaise, sugar, salt, pepper, and thickened milk (buttermilk).

3. Add coleslaw mix and onion, then toss to combine. Cover and chill at least 2 hours to blend flavors. Season to taste with salt and pepper.

Recipe tips and variations

• Yield: This recipe makes about 4 cups of coleslaw, enough for 8 servings, ½ cup each.
• Storage: From a food safety perspective, you can store leftovers in airtight container in the fridge for up to 4 days. However, the quality will decline over time so I don’t recommend keeping it that long.
• Make ahead: The KFC coleslaw dressing can be mixed up to 3 days in advance and stored in the refrigerator.
• Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw if left out for more than 2 hours at room temperature.
• Beyond the fried chicken: Serve this KFC coleslaw copycat recipe all summer long at bbqs, potlucks, and parties. It’s great with barbecued chicken, grilled New York strip steak, grilled pork chops, and your favorite cheeseburgers. It’s all delicious on the side of sandwiches, or even on Grilled Fish Tacos.
• That tangy zip: If you stock your refrigerator with Miracle Whip and want to use it here, you can! Just be aware that it’s naturally sweeter than standard mayo, so you may want to reduce the ⅓ cup sugar and just add it to taste.
• Broccoli coleslaw: Made with crunchy ramen noodles, sunflower seeds, walnuts, scallions, and a sweet vinegar dressing.
• Seasonal slaw: Change up your slaw with the seasons. In spring, add slivered radishes and chives. In winter, use a base of shredded kale or Brussels sprouts instead.
• Cabbage Salad: This fresh and crunchy Cabbage Salad is filled with colorful veggies, golden raisins, and raw pepitas drizzled with a tangy maple vinaigrette. 

Complete your KFC menu

Chicken and Turkey Recipes

How to Make Crispy Fried Chicken

Side Dish Recipes

The Best Mashed Potatoes Ever

Bread Recipes

Buttermilk Biscuits

Casserole Recipes

Baked Mac and Cheese

KFC Coleslaw Recipe

By Meggan Hill

This KFC Coleslaw Recipe is a fantastic copycat from the famous fried chicken chain. It's crunchy, sweet, and creamy, and it's the perfect side dish for all your summer barbecues and picnics.

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 8 servings (½ cup each)

Course Salad

Cuisine American

Calories 153

4.85 from 13 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1/2 cup milk
• ▢ 3 tablespoons white vinegar
• ▢ 1/2 cup mayonnaise
• ▢ 1/3 cup granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1/8 teaspoon freshly ground black pepper
• ▢ 16 ounces coleslaw mix finely chopped (see note 1)
• ▢ 2 tablespoons minced onion

Instructions 

• In a small bowl, add milk and white vinegar. Set aside to thicken at least 10 minutes.
• In a large bowl, whisk together mayonnaise, sugar, salt, pepper, and thickened milk (buttermilk).
• Add coleslaw mix and onion, then stir to combine. Cover and refrigerate at least 2 hours to blend flavors. Season to taste with salt and pepper.

Recipe Video

Notes

1. Coleslaw mix: Finely chop the bagged coleslaw mix so it’s tiny. Or, substitute a pound of green cabbage and shred it yourself. Add 1 medium carrot, grated.
2. Yield: This recipe makes about 4 cups of coleslaw, enough for 8 servings, ½ cup each.
3. Storage: From a food safety perspective, you can store leftovers in airtight container in the fridge for up to 4 days. However, the quality will decline over time so I don’t recommend keeping it that long.
4. Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw if left out for more than 2 hours at room temperature.

Nutrition

Serving: 0.5 cupCalories: 153kcalCarbohydrates: 13gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 8mgSodium: 251mgPotassium: 126mgFiber: 1gSugar: 11gVitamin A: 90IUVitamin C: 21mgCalcium: 44mgIron: 0.3mg

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