This copycat KFC coleslaw has been a surprise staple in my kitchen since the first time I tried to recreate that familiar crunchy, creamy side at home. I discovered the right balance of buttermilk, mayonnaise and a touch of sugar during a rainy afternoon when I wanted something crisp and bright to go with fried chicken. What makes this version special is the texture: the cabbage and carrot are pulsed in short bursts so they remain in small, satisfying squares rather than shredded into long ribbons. The dressing clings to every little piece, giving each forkful a creamy tang that is just sweet enough to feel nostalgic.

I first served this at a casual backyard supper and watched my usually picky cousin go back for thirds—the hallmark of a successful side, in my opinion. The combination of acidity from the vinegar and lemon, the soft dairy notes from the buttermilk and whole milk, and the gentle sweetness of sugar create a rounded flavor profile that brightens heavy mains. It’s a forgiving preparation: easy to tweak for dietary needs, quick to assemble, and quiet magic after 30 minutes in the fridge when everything harmonizes.

Ingredients

• Cabbage: Use 1/2 head of green cabbage, finely chopped (about 4 cups). Look for a firm, heavy head with crisp, pale-green leaves—avoid any with brown spots. A dense head gives a satisfying crunch and holds up well when dressed.
• Carrot: 1/2 medium carrot, finely chopped. Choose fresh carrots with a bright orange color. Finely chopping (or pulsing in the processor) keeps the flecks small so they blend into the slaw instead of dominating the texture.
• Buttermilk & Whole Milk: 2 tablespoons buttermilk and 2 tablespoons whole milk add tang and thin the dressing so it coats without clumping. If you don’t have buttermilk, stir 2 tablespoons white vinegar into milk and let sit 5 minutes.
• Vinegar & Lemon Juice: 4 1/4 teaspoons white vinegar and 2 teaspoons lemon juice provide bright acidity to balance the richness. Use fresh lemon for the best aromatic lift.
• Mayonnaise: 1/4 cup mayonnaise is the creamy base—use a good-quality brand you like, such as Hellmann’s/Best Foods for a familiar flavor and smooth texture.
• Onion: 1 1/2 tablespoons finely chopped onion (yellow or sweet). Chop very fine to avoid overpowering raw onion bite; soaking briefly in water can mellow it if desired.
• Sugar and Seasoning: 4 teaspoons sugar, 1/4 teaspoon salt and 3/8 teaspoon freshly ground black pepper round out the dressing. Taste and adjust—sugar balances the acid, while salt and pepper enhance overall flavor.

Instructions

1. Prepare the vegetables: Quarter the cabbage, remove the core and work in small batches in a food processor. Pulse in short bursts until the cabbage is finely chopped into small squares—avoid over-processing into a puree. Transfer to a medium bowl and repeat with remaining cabbage. Finely chop the carrot the same way or use the machine with short pulses. The visual cue is small, uniform pieces roughly the size of rice grains, not long shreds. 2. Make the dressing: In a separate small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons whole milk, 4 1/4 teaspoons white vinegar, 2 teaspoons lemon juice, 1 1/2 tablespoons finely chopped onion, 4 teaspoons sugar, 1/4 teaspoon salt and 3/8 teaspoon pepper. Whisk until completely smooth and slightly glossy; this indicates the sugar is dissolved and the fats are emulsified. 3. Combine and rest: Pour the dressing over the cabbage and carrot, then gently fold everything together with a rubber spatula until evenly coated. It may look a little dry at first—that’s normal. Transfer to an airtight container or cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the cabbage to release moisture and the flavors to meld. 4. Final adjustments and serve: After chilling, stir the slaw and taste. Adjust salt, pepper or sugar if needed. If the dressing is too thick after resting, whisk in a teaspoon of milk at a time to reach desired creaminess. Serve chilled alongside mains or spoon onto sandwiches.

Storage Tips

Store in an airtight container in the refrigerator for up to 3–4 days. Use a shallow container to speed cooling and keep the dressing evenly distributed; this prevents the top from drying out. If any liquid pools at the bottom after sitting, gently stir to reincorporate before serving. Do not freeze—the emulsion will separate and the vegetables will become watery and limp when thawed. For transport to potlucks, bring chilled in a cooler and keep on ice if serving outdoors for more than an hour.

Ingredient Substitutions

If you need to avoid dairy, swap the buttermilk and whole milk for unsweetened soy or oat milk stirred with 1/2 teaspoon white vinegar for acidity, and use vegan mayonnaise. For a lower-fat version, replace half the mayonnaise with plain nonfat Greek yogurt—this will add tang and protein but slightly change the mouthfeel. To reduce sugar, cut the sugar to 2 teaspoons and taste; the slaw will be tangier but still balanced. If you prefer a bolder onion note, use 2 teaspoons of finely grated red onion and rinse briefly in cold water to temper sharpness.

Serving Suggestions

This pairs beautifully with fried or grilled chicken, pulled pork, smoked brisket, or fish sandwiches. Spoon onto toasted buns for a crunchy sandwich topping or serve as a bright side with baked potatoes and corn on the cob. Garnish with a pinch of freshly chopped parsley or a few slivers of radish for color. For a picnic, pack in a shallow container and place a paper towel over the top to absorb excess moisture during transit.

Cultural Background

Coleslaw has roots in Dutch and German cabbage salads, but the U.S. popularized the creamy, mayonnaise-based version we often associate with fast-food chains and backyard barbecues. This particular style—finely chopped, slightly sweet and tangy—became widespread through restaurant chains that standardized the texture and dressing to create a consistent side. While regional variations exist, the core idea remains the same: create a refreshing contrast to rich or fried mains.

Seasonal Adaptations

In summer, add finely diced apple or mango for a sweet, seasonal twist; autumn calls for shredded Brussels sprouts blended with the cabbage for more depth. For winter holidays, fold in a spoonful of horseradish for warmth or toasted walnuts for crunch. Adjust the citrus and vinegar levels depending on the season: brighter citrus in summer, deeper vinegar notes in cooler months.

Success Stories

Readers and friends have told me they bring this to potlucks and disappear fast—one friend used it as a topping on fish tacos and said it transformed the dish. Another reader replaced the sugar with honey and loved the subtler sweetness. These small experiments show how versatile the base formula is; once you’re comfortable with the core ratios of acid, fat and sugar, you can tweak confidently and consistently.

Meal Prep Tips

Prepare the dressing separately and keep chilled; mix with the vegetables just before serving if you’re prepping more than a day ahead to keep the texture at its peak. Store the chopped vegetables in a sealed container with a paper towel to manage moisture for up to 24 hours. Portion into single-serve containers for grab-and-go lunches—this slaw holds up well next to grilled proteins and rice bowls.

Give this copycat version a try and make it your own—adjust the seasoning, try different sweeteners, or swap dairy for plant-based alternatives. It’s simple, reliable, and an ideal companion to many mains. I hope it becomes a regular on your table the way it did on mine.