KFC-Style Coleslaw Recipe

This KFC-style coleslaw is one of those recipes that feels familiar from the very first bite. It’s creamy, slightly sweet, and finely textured—the kind of slaw that works quietly on the side of just about anything. I usually make this when I want something cold and crunchy to balance out hot, savory food, especially fried or grilled dishes.

I’ve tried a lot of coleslaw recipes over the years, but this style kept calling me back. The key difference is the fine chop and the smooth, balanced dressing. After a few adjustments to get the sweetness and tang just right, this version became my go-to whenever I want that classic, recognizable flavor without buying it.

Recipe Origin or Trivia

KFC-style coleslaw became popular for its ultra-fine texture and creamy-sweet dressing, which sets it apart from vinegar-heavy or chunky slaws. It’s designed to be mild, approachable, and a perfect contrast to salty, crispy foods.

Why You’ll Love This Recipe

• Classic flavor: Familiar and comforting
• Creamy and smooth: Not overly heavy
• Perfectly balanced: Sweet with a little tang
• Great texture: Fine, even crunch
• Make-ahead friendly: Improves as it chills
• Crowd-pleasing: Works for all ages
• Pairs with everything: Especially fried foods

Chef’s Pro Tips for Perfect Results

• Chop very finely: Texture is everything
• Let it chill: Flavor develops with time
• Whisk dressing until smooth: No lumps
• Taste after chilling: Adjust sweetness or vinegar if needed

Kitchen Tools You’ll Need

1. Cutting board: For prep
2. Sharp knife or food processor: Fine chopping
3. Large mixing bowl: For combining
4. Whisk: Smooth dressing
5. Measuring cups and spoons: Accuracy matters

Ingredients in This Recipe

1. Green cabbage: Crisp base of the slaw
2. Carrots: Add color and mild sweetness
3. Mayonnaise: Creamy foundation of the dressing
4. Granulated sugar: Signature sweetness
5. Milk: Loosens the dressing
6. White vinegar: Adds gentle tang
7. Lemon juice: Brightens flavor
8. Salt: Enhances everything
9. Black pepper: Subtle warmth

Ingredient Substitutions

• Mayonnaise → light mayo: Slightly lighter texture
• Sugar → honey: Softer sweetness
• Milk → buttermilk: Adds tang
• White vinegar → apple cider vinegar: Milder bite

Ingredient Spotlight

• Cabbage: Provides crunch and structure
• Mayonnaise: Creates the smooth, creamy coating

Homemade KFC-Style Coleslaw

This coleslaw features finely shredded cabbage mixed with a creamy, tangy dressing. The dish combines crisp vegetables with a smooth, mayonnaise-based sauce, resulting in a crunchy yet velvety final texture that is vibrant and refreshing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• Green cabbage: Crisp base of the slaw
• Carrots: Add color and mild sweetness
• Mayonnaise: Creamy foundation of the dressing
• Granulated sugar: Signature sweetness
• Milk: Loosens the dressing
• White vinegar: Adds gentle tang
• Lemon juice: Brightens flavor
• Salt: Enhances everything
• Black pepper: Subtle warmth

Equipment

• Cutting board: For prep
• Sharp knife or food processor: Fine chopping
• Large mixing bowl: For combining
• Whisk: Smooth dressing
• Measuring cups and spoons: Accuracy matters

Method

 

1. Prepare vegetables: Finely chop cabbage and carrots
2. Mix dressing: Whisk mayonnaise, sugar, milk, vinegar, lemon juice, salt, and pepper
3. Combine: Add vegetables to dressing
4. Stir gently: Coat evenly
5. Chill: Refrigerate before serving
6. Stir again: Refresh texture before serving

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Make-Ahead and Storage Tips

• Make ahead: Up to 24 hours in advance
• Refrigerate: Store up to 3 days
• Stir before serving: Refreshes texture

How to Serve This Dish

• With fried chicken: Classic pairing
• At barbecues: Reliable side
• In sandwiches: Adds crunch

Creative Leftover Transformations

• Slaw-topped burgers: Fresh contrast
• Taco topping: Creamy crunch
• Pulled chicken bowls: Balances savory flavors

Additional Tips

• Taste chilled, not warm: Flavors change
• Keep seasoning simple: Classic is best
• Use fresh cabbage: Texture matters

Make It a Showstopper

• Serve very cold: Best experience
• Use a clean white bowl: Classic look
• Finish with a light stir: Smooth presentation

Variations to Try

• Extra tangy: Add a splash more vinegar
• Less sweet: Reduce sugar slightly
• Pepper-forward: Add extra black pepper
• Dairy-free: Use plant-based mayo and milk
• Carrot-heavy: Increase carrot ratio

FAQ’s

1. Does this taste like the original?: Very close
2. Can I make it ahead?: Yes, it’s better chilled
3. Why is mine watery?: Cabbage wasn’t drained or chopped too coarsely
4. Can I reduce the sugar?: Yes, adjust to taste
5. Is this gluten-free?: Yes
6. Can I use pre-shredded slaw?: Yes, but chop it finer
7. How long does it last?: About 3 days
8. Can I freeze coleslaw?: No
9. What mayo works best?: Full-fat for classic flavor
10. Should I add onion?: Traditionally, no

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.