I decided to work on this homemade KFC-style coleslaw after realizing how much the texture matters just as much as the flavor. Many coleslaws get close on taste but miss the mark because the vegetables are cut too large or the dressing is too heavy.

I wanted something that felt instantly familiar, the kind of side dish that quietly completes a plate rather than competing with it. This recipe came together while focusing on balance—sweet without being cloying, creamy without feeling dense, and crisp without being bulky.

What makes this version special is its restraint. The ingredients are simple, and the process is straightforward, but the result depends on patience and precision. Allowing the coleslaw time to chill transforms it from a basic mix of vegetables and dressing into something cohesive and comforting. It is the kind of recipe that does not ask for attention, yet always earns it once served.

Why You Will Love This Recipe?

• Classic flavor that closely mirrors the original
• Creamy dressing with a light, smooth texture
• Finely chopped vegetables for the ideal bite
• Easy to prepare with minimal equipment
• Perfect as a side for fried or grilled dishes

Tips You Must Know!

1. Finely chopping the vegetables is essential for authenticity
2. Whisk the dressing until fully smooth before combining
3. Do not skip the chilling time
4. Stir once more before serving for even coating
5. Adjust sweetness slightly if preferred, but avoid overdoing it

How To Make the Recipe?

Ingredients

• 6 cups diced cabbage
• 1 carrot
• 2 tablespoons finely chopped onion
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 2 tablespoons white vinegar
• 3 tablespoons lemon juice

Instruction

Step:1 Dice the cabbage, carrot, and onion into very small pieces. A food processor may be used for shredding, followed by additional chopping with a knife to achieve a fine, uniform texture.

Step:2 In a medium bowl, combine the sugar, salt, black pepper, mayonnaise, whole milk, buttermilk, white vinegar, and lemon juice. Whisk until the mixture is smooth and creamy with a slightly loose consistency.

Step:3 Add the prepared vegetables to the bowl with the dressing and stir until everything is evenly coated.

Step:4 Cover the bowl and refrigerate for at least two hours before serving to allow the flavors to blend and mellow.

Variations I Will Suggest You Try!

• Use apple cider vinegar instead of white vinegar for subtle depth
• Add a pinch of celery seed for extra flavor
• Substitute half the mayonnaise with Greek yogurt for a lighter version
• Include finely minced bell pepper for added color

Storage and Leftover Tips!

1. Store in an airtight container in the refrigerator
2. Keeps well for up to 3 days
3. Stir before serving leftovers to redistribute dressing
4. Flavor improves after the first day

How I Like to Serve This Dish?

• Alongside fried chicken or grilled meats
• Paired with burgers and sandwiches
• As a picnic or barbecue side
• Served chilled straight from the refrigerator

FAQs

1. Can this be made a day ahead?
   Yes, making it ahead improves both flavor and texture.
2. Why does the dressing seem thin at first?
   The consistency thickens slightly after chilling and coating the vegetables.
3. Can pre-shredded coleslaw mix be used?
   It can, but finely chopping the vegetables yields better results.
4. Is buttermilk necessary?
   Buttermilk adds tang and balance, but whole milk can be used if needed.

Recipe Summary

This homemade KFC coleslaw recipe delivers a familiar, creamy, and lightly sweet side dish with finely chopped vegetables and a smooth dressing. It is easy to prepare, improves with time, and pairs perfectly with a wide range of comfort foods.

Prep Time	Cook Time	Total Time	Servings	Calories
15 minutes	2 hour	2 hours 15 minutes	4	310 per serving