Frequently Asked Questions
Can I make this without a food processor?
Yes, but it requires effort. You can finely chop the cabbage and carrot by hand with a sharp knife, or use a mandoline slicer and then run your knife through the shreds to make them very fine. The texture won’t be quite as uniformly fine as the food processor version, but it will still be delicious. A box grater can also be used, but it tends to produce mushier cabbage, so pulse it in a food processor if you can.
Why is my dressing separating or looking watery?
This can happen if the coleslaw sits for a long time and the cabbage releases a lot of liquid. Simply stir the coleslaw well before serving to recombine the dressing. If it seems too watery, you can drain a little of the excess liquid. To minimize separation, make sure you use full-fat mayonnaise and don’t overprocess the cabbage to the point of pureeing it; you want fine pieces that still have some structure.
Can I use a different sweetener?
Granulated white sugar dissolves easily and creates the classic flavor. You can substitute an equal amount of powdered sugar or superfine sugar if you prefer, but avoid liquid sweeteners like honey or maple syrup, as they will change the dressing’s consistency and flavor profile significantly. For a low-carb version, a powdered erythritol-based sweetener can be used, but the taste will be slightly different and less like the original.
Is there a dairy-free version?
You can make a dairy-free adaptation by using a dairy-free mayonnaise (like one made from avocado oil) and substituting the milk and buttermilk with unsweetened almond milk or oat milk plus a teaspoon of lemon juice or vinegar to mimic the tang. The result will be slightly different but still creamy and satisfying. The mayonnaise is the most important component; choose a high-quality dairy-free brand.
What if I don’t have celery salt?
Celery salt is a blend of salt and ground celery seed. You can make a quick substitute by mixing ¼ teaspoon of salt with a pinch of ground celery seed. If you don’t have celery seed either, use regular salt and add a very small amount of dried celery flakes or a tiny pinch of celery seed if you can find it. The flavor won’t be identical, but it will still be delicious.
KFC Coleslaw Copycat
The iconic creamy, tangy, finely chopped coleslaw that tastes just like the original. Made with fresh cabbage, carrot, and a sweet-tangy buttermilk dressing—perfect for fried chicken and barbecue.
Prep Time:
15 minutes
Chill Time:
2–4 hours (best overnight)
Total Time:
2 hours 15 minutes
Servings:
8–10
Ingredients
- 1 medium head green cabbage (about 2–2½ lbs)
- 1 medium carrot, peeled
- 1 cup real full-fat mayonnaise
- ⅓ cup granulated white sugar
- ¼ cup white vinegar
- 2 tablespoons fresh lemon juice
- ¼ cup whole milk
- ¼ cup buttermilk
- ½ teaspoon onion powder
- ¼ teaspoon celery salt
- Pinch of freshly ground black pepper
Instructions
- Prepare the vegetables: Remove the core from the cabbage and cut into chunks. Cut the carrot into large pieces. Working in batches, pulse the cabbage and carrot in a food processor until very finely chopped—pieces about the size of a grain of rice. Do not overprocess to a puree. Transfer to a large bowl. You should have about 8–9 cups.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, sugar, white vinegar, lemon juice, milk, and buttermilk until the sugar dissolves and the mixture is smooth. Whisk in the onion powder, celery salt, and black pepper.
- Combine: Pour the dressing over the finely chopped vegetables and stir thoroughly until every piece is coated. The mixture will look very wet; this is normal.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight. This allows the flavors to meld and the cabbage to soften slightly.
- Serve: Stir the coleslaw well before serving. It should be creamy, tangy, and slightly sweet. Serve cold alongside fried chicken, barbecue, or your favorite comfort food.
Notes
- The fine texture is essential for authentic KFC coleslaw; pulse the vegetables until very small, but stop before they become a puree.
- Do not salt or drain the cabbage before dressing; the liquid released during chilling creates the signature creamy consistency.
- For best flavor, make the coleslaw a day ahead and refrigerate overnight.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving again.
This KFC Coleslaw Copycat brings the beloved, creamy, tangy side dish right to your own kitchen—with fresh ingredients and that perfect, finely chopped texture. Whether you’re recreating a bucket of fried chicken at home or simply looking for the ultimate slaw to serve at your next barbecue, this recipe delivers. Make it ahead, let it chill, and watch it disappear.