Recipe

KFC-Style Coleslaw

Creamy, sweet-tangy, and extra-crunchy, inspired by the classic KFC-style slaw. This cozy version comes together fast and gets even better after a chill in the fridge.

By Matt Campbell

•

4.8

A close-up photograph of creamy KFC-style coleslaw in a white bowl with visible cabbage and carrot shreds on a wooden kitchen table

Jump to Recipe

There are two kinds of coleslaw in this world: the watery, sad kind that hangs out on the side of your plate like it lost a bet, and the KFC-style kind that you keep “taste testing” straight from the bowl with a fork.

This one is for the second category. It is creamy, sweet-tangy, and crunchy in a way that feels oddly comforting next to fried chicken, ribs, baked potatoes, or honestly just a Tuesday night sandwich. It is served cold, but the cozy part is the vibe: familiar flavors, soft creamy dressing, and that little hit of vinegar that wakes everything up.

My biggest tip is also the easiest: let it rest. Ten minutes helps. An hour is better. Overnight is basically unfair.

A real photograph of shredded green cabbage and carrots in a large mixing bowl on a kitchen counter

Why It Works

Classic-inspired flavor: A sweet, creamy base balanced with vinegar and a little extra tang, just like the familiar fast-food style.
Real crunch, not soggy: Fine shred for that classic texture, plus a rest so the dressing clings without drowning the cabbage.
Accessible ingredients: Nothing fancy, no specialty powders. If you have mayo, sugar, and vinegar, you are in business.
Make-ahead friendly: It improves as it chills, which is my favorite kind of side dish.

Pairs Well With

Storage Tips

Refrigerate: Store coleslaw in an airtight container for up to 3 days. It will soften as it sits, but the flavor stays great.

Stir before serving: The dressing can loosen a bit and settle. A quick stir brings it back.

If it looks watery: Pour off a tablespoon or two of liquid, then stir in 1 to 2 teaspoons mayonnaise to re-cream it.

Do not freeze: Mayo-based slaw separates and turns grainy after thawing.

Common Questions

Why does KFC-style coleslaw taste different than regular deli slaw?

It is usually finer shredded and the dressing leans sweeter, with a clean vinegar tang. This recipe uses a fine shred and a sugar-forward, creamy dressing to match that vibe.

Do I have to use buttermilk?

No. It is optional but helpful for that subtle tang and thinner dressing texture. No buttermilk? Use milk plus a splash of lemon juice, or just milk.

How do I get the cabbage super fine like KFC?

A food processor is the fastest, but for that tiny, “rice-grain-ish” texture, skip the slicing disk. Use the regular S-blade and pulse in short bursts (do not puree), or use a grating/shredding attachment if you have one. Otherwise, use a sharp knife and slice very thin, then chop into shorter pieces.

Can I use bagged coleslaw mix?

Absolutely. It is a weeknight win. For the most KFC-style texture, choose a mix with smaller shreds or give it a quick chop so it is more scoopable.

Can I make it less sweet?

Yes. Start with 3 tablespoons sugar. Chill it, then taste and adjust after about 1 hour (or 20 minutes in a pinch). Add more sugar if you want that full, classic sweetness.

How do I keep coleslaw from getting watery?

Very fresh cabbage can weep as it sits. The easy fix is to chill it and stir before serving. If you want extra insurance, toss the shredded cabbage with a small pinch of salt, let it sit for 10 minutes, then gently blot or drain before mixing.

Any allergy notes?

Yes. This slaw contains eggs (mayonnaise) and dairy (milk or buttermilk).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small bowl or measuring jug for whisking dressing
Whisk
Chef’s knife and cutting board (or food processor)
Measuring cups and spoons
Rubber spatula

I learned pretty fast that the most comforting food is not always the fanciest food. Sometimes it is a paper tray of fried chicken, a pile of mashed potatoes, and that little cup of coleslaw that somehow tastes the same in every town. When I started trying to recreate it at home, my first few batches were either too sharp or weirdly bland. The fix was simple: go finer on the shred, keep the dressing sweet-tangy, and let it rest long enough for the cabbage to relax. Now this is my go-to “make the plate feel complete” side, especially when dinner needs a little extra cozy.