Full Recipe:

If you love that classic KFC coleslaw, you’re going to adore this homemade copycat version. It’s sweet, tangy, and creamy all at once. Picture finely shredded cabbage and carrots tossed in a smooth mayonnaise-buttermilk dressing that really shines after it chills for a few hours. This recipe uses simple pantry staples, comes together easily, and is a perfect side for BBQs, sandwiches, or anytime you want to prep ahead and impress.

This recipe is a no-fuss homemade take on the famous KFC coleslaw — a finely shredded cabbage and carrot salad tossed in a sweet, tangy, and creamy mayonnaise and buttermilk dressing. It’s crafted to capture that familiar fast-food taste, all made from everyday ingredients you probably already have in your kitchen.

Keep reading for a clear list of ingredients and a super simple step-by-step guide. Plus, I’ll share some pro tips on getting the perfect shredded texture, quick flavor switches to mix things up, and handy storage and make-ahead advice — everything you need to prepare a big batch for BBQs, sandwiches, or feeding a crowd.

Why This Slaw Works

• It nails that authentic fast-food coleslaw flavor you know and love, right at home.
• Really easy to make with basic ingredients like mayo, buttermilk, vinegar, lemon, sugar, onion, cabbage, and carrot.
• Yields a generous amount perfect for family gatherings or meal prepping alongside your favorite mains like fried chicken or BBQ.
• It’s make-ahead friendly — the flavors only get better after sitting in the fridge for several hours.

Ingredients and Quantities

• 1 tablespoon onion, finely grated
• 1/3 cup granulated sugar
• 1/2 cup mayonnaise
• 1/4 cup buttermilk (give it a good shake first)
• 1/4 cup whole milk
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 8 cups coleslaw cabbage, finely shredded or diced (about a 16-ounce bag)
• 1/4 cup shredded carrot (optional if using a pre-mixed coleslaw bag)

Mixing and Chilling Instructions

1. Finely shred the cabbage (or use a pre-shredded coleslaw mix) and shred the carrot if using.
2. Finely grate the onion (about 1 tablespoon).
3. Shake the buttermilk container and measure 1/4 cup.

4. In a large bowl whisk together the grated onion, sugar, mayonnaise, buttermilk, whole milk, white vinegar, lemon juice, salt, and black pepper until smooth.

   

5. Taste the dressing and adjust salt, sugar, or lemon juice as needed.
6. Add the shredded cabbage and shredded carrot to the dressing and toss until every shred is evenly coated.
7. Cover the bowl and refrigerate for at least 4 hours, ideally overnight, to let the flavors meld and soften the cabbage.

8. Stir the coleslaw before serving to redistribute the dressing.

   

9. If the slaw is watery after chilling, stir and let it rest an additional 30–60 minutes to allow the cabbage to absorb liquid; if it seems dry, add a splash of milk or buttermilk.

   

Expert Tips for Perfect Texture

• Make sure to finely shred your cabbage. Thin shreds soak up the dressing best and really replicate that fast-food crunch.
• Grate the onion super fine or give it a quick blitz in a food processor. You don’t want big chunks — the onion mellows when it chills.
• Shake up the buttermilk before measuring to get a smooth flow and even dressing consistency.
• Give the dressing a taste before mixing the salad and chilling. Adjust the salt, sugar, or lemon juice as needed because the flavors will intensify once it sits.
• If, after chilling, the slaw seems a bit watery, give it a stir and let it rest an additional 30 to 60 minutes so the cabbage can soak up more dressing. If it feels dry, add a splash or two of milk or buttermilk.
• Avoid freezing this coleslaw since mayo and dairy dressings don’t hold up well to freezing — you’ll end up with separation and weird texture.

Ways to Customize the Slaw

• Want some heat? Give the dressing a pinch of cayenne pepper or a teaspoon of hot sauce to kick things up a notch.
• Freshen it up with herbs like chopped dill or parsley stirred right into the slaw.
• For a lighter version, swap some or all of the mayo for Greek yogurt or a reduced-fat mayo.
• Need a vegan or dairy-free version? Use a vegan mayo and replace the buttermilk and milk with plant-based milk or unsweetened oat yogurt.
• Add a little fun texture or sweetness by mixing in chopped apples, raisins, or thin slices of bell pepper.

Storage and Make-Ahead Advice

• Keep your coleslaw in an airtight container in the fridge for up to 3 to 4 days. Give it a stir before serving each time.
• If you see some liquid separation after sitting a bit, gently drain off excess or stir in a small amount of mayo or buttermilk to bring back that creamy texture.
• This slaw just isn’t freezer-friendly — freezing will ruin the creamy dressing and lead to separation, so stick to the fridge.

Frequently Asked Questions

• Can I make this ahead of time? Absolutely! Let it chill for at least 4 hours, but overnight really brings out the best flavor.
• How long will it stay good? Stored in a sealed container in the fridge, it should last 3 to 4 days.
• Can I use bagged coleslaw mix? Yes, that’s a great shortcut to save prep time. If using pre-shredded mix, you can skip the extra shredded carrot unless you want more color and sweetness.
• Is it okay to reduce the sugar? Totally — just cut it back gradually and taste before chilling. The sugar balances the vinegar and lemon, so it’s good to find the right mix for your palate.
• Is this recipe vegan? Not as is, but you can easily make it vegan by swapping in vegan mayo and a plant-based milk or yogurt instead of dairy.
• Why does the coleslaw need to chill so long? The chill time softens the cabbage slightly and lets the dressing flavors really soak in, creating the classic creamy, balanced taste and texture.