Many people fell in love with coleslaw back when KFC was the go-to spot. My kids only accept coleslaw if I tell them it’s the restaurant-style version, so I learned to recreate that familiar flavor at home. It’s far more economical than buying it regularly, and the result convinces the whole family every time.
This recipe reproduces the creamy, slightly tangy and mildly sweet coleslaw many remember from the restaurant. With summer approaching, this classic is perfect for picnics, barbecues, or as a crunchy side on your table. It’s easy to make and disappears fast—consider doubling the batch if you want leftovers for a late-night snack.
Do I have to use buttermilk?
Buttermilk helps achieve the authentic tang and texture, so I recommend it. If you don’t have any on hand, you can make a quick substitute: add 1 teaspoon of white vinegar to 1 cup of milk, stir, and let it sit for a few minutes. Lemon juice works as well, but I prefer the vinegar method for this recipe.
Should I serve this chilled?
Yes. Coleslaw is best when cold—the chill preserves the crunch of the cabbage and carrots and complements the creamy dressing. The contrast of textures is a big reason why coleslaw is so popular.
Can I shred my own cabbage?
Absolutely. Pre-shredded bagged coleslaw mix is a convenient time-saver, but shredding your own cabbage is perfectly fine and fresh. Use whichever option fits your schedule.
Do I still add vinegar and lemon if I made buttermilk?
Yes. Adding vinegar and lemon juice, even when using buttermilk, helps reproduce the specific bright flavor found in the restaurant-style coleslaw—both contribute a balanced acidity that lifts the dressing.
Ingredients:
1 bag shredded coleslaw mix (cabbage)
2 carrots, peeled and grated
½ onion, finely diced
¼ cup buttermilk
½ cup mayonnaise (any brand)
¼ cup whole milk
¼ cup granulated sugar
1 tbsp white vinegar
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
How to Make KFC-Style Coleslaw
Step 1. In a large bowl, combine the shredded cabbage, grated carrots, and diced onion. Toss to evenly distribute.
Step 2. In a separate bowl, whisk together the mayonnaise, buttermilk, whole milk, lemon juice, white vinegar, and granulated sugar until smooth and fully combined.
Step 3. Pour the dressing over the cabbage mixture and stir until everything is well coated.
Step 4. Season with salt and black pepper to taste, and mix to incorporate.
Step 5. Cover and refrigerate for at least an hour before serving to allow the flavors to meld and the salad to chill.
KFC Coleslaw
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Method
Notes
Ingredients
- 1 bag shredded coleslaw mix (cabbage)
- 2 carrots, peeled and grated
- ½ onion, diced fine
- ¼ cup buttermilk
- ½ cup mayonnaise
- ¼ cup whole milk
- ¼ cup granulated sugar
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Method
- In a large bowl combine the shredded cabbage, grated carrots, and diced onion.
- In a separate bowl whisk together mayonnaise, buttermilk, whole milk, lemon juice, vinegar, and sugar until smooth.
- Pour the dressing over the cabbage mixture and stir to coat evenly.
- Season with salt and pepper to taste and mix well.
- Cover and refrigerate until serving.
Notes
Yes—serving this coleslaw cold preserves the crunch and enhances the contrast with the creamy dressing, which is key to its appeal.
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