Here is a close copycat of the classic Kentucky Fried Chicken Coleslaw — creamy, slightly sweet, finely chopped, and tangy with buttermilk flavor. The key is very finely chopped cabbage and letting it rest before serving.

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Kentucky Fried Chicken Coleslaw (Copycat)

Ingredients

Vegetables

• 8 cups very finely chopped green cabbage (about 1 medium head)

• ¼ cup finely shredded carrot (about 1 small carrot)

• 2 tablespoons very finely minced yellow onion

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Dressing

• ½ cup mayonnaise

• ⅓ cup granulated sugar

• ¼ cup whole milk

• ¼ cup buttermilk

• 2½ tablespoons lemon juice

• 1½ tablespoons white vinegar

• ½ teaspoon salt

• ⅛ teaspoon black pepper

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Step-by-Step Directions

Step 1: Finely Chop the Vegetables

1. Remove outer leaves of cabbage.

2. Cut into chunks.

3. Pulse in a food processor until very fine — almost rice-sized pieces.

Do not puree. It should be tiny, uniform bits.

4. Finely grate carrot.

5. Mince onion extremely fine.

The texture is what makes this coleslaw authentic.

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Step 2: Make the Dressing

In a medium bowl whisk together:

• Mayonnaise

• Sugar

• Milk

• Buttermilk

• Lemon juice

• Vinegar

• Salt

• Pepper

Whisk until completely smooth and sugar dissolves.

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Step 3: Combine

1. Place cabbage, carrot, and onion in a large bowl.

2. Pour dressing over vegetables.

3. Stir thoroughly until evenly coated.

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Step 4: Chill (Very Important)

1. Cover and refrigerate at least 4 hours.

2. Overnight is best.

This resting time softens the cabbage and develops the flavor.

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Step 5: Stir Before Serving

1. Stir well before serving.

2. Adjust salt slightly if needed.

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Pro Tips for Authentic Flavor

• Do not use pre-shredded bagged coleslaw mix — it’s too coarse.

• Let it rest overnight for true KFC texture.

• If it tastes too sweet at first, wait — the flavors balance as it chills.

• For thinner texture, add 1–2 tablespoons milk.

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Storage

• Keeps 3–4 days refrigerated.

• Do not freeze.