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Sides

KFC Inspired Coleslaw

A sweet, creamy coleslaw made with finely chopped cabbage, carrots, and onions tossed in a smooth, tangy dressing. This homemade version delivers the same refreshing crunch that pairs perfectly with fried chicken, barbecue, sandwiches, and burgers.

Inspired by KFC

Prep

15 min

Cook

0 min

Serves

8

Difficulty

Easy

Method

  1. 1

    Finely chop the cabbage into very small pieces using a sharp knife or food processor.

  2. 2

    Shred the carrot and finely mince the onion so they blend evenly into the salad.

  3. 3

    Add the cabbage, carrot, and onion to a large mixing bowl.

  4. 4

    In a separate bowl, whisk together the mayonnaise, buttermilk, whole milk, sugar, lemon juice, white vinegar, salt, and black pepper until completely smooth.

  5. 5

    Taste the dressing and adjust the sweetness or acidity if desired.

  6. 6

    Pour the dressing over the cabbage mixture.

  7. 7

    Toss thoroughly until every piece of cabbage is evenly coated.

  8. 8

    Cover the bowl tightly and refrigerate for at least 2 hours, or overnight for even better flavor.

  9. 9

    Stir the coleslaw well before serving, as some of the dressing will settle at the bottom.

  10. 10

    Taste one final time and adjust the seasoning if needed.

  11. 11

    Transfer the coleslaw to a serving bowl.

  12. 12

    Serve chilled alongside fried chicken, sandwiches, barbecue, burgers, or your favorite comfort-food meal.

Recipe notes

Chop, do not merely shred, the cabbage for the fine restaurant-style texture. The dressing will draw water from the vegetables as it rests, so the mixture should look slightly under-dressed at first.

Planning, storage, and serving

Storage and reheating

Keep covered at 40°F (4°C) or colder and use within 3 days. Do not freeze, and discard coleslaw left out for more than 2 hours, or 1 hour in very hot weather.

Make-ahead tips

Prepare 2-12 hours ahead so the cabbage softens and the dressing develops. For maximum crunch, chop vegetables and mix dressing separately up to 1 day ahead, then combine 2 hours before serving.

What to serve with it

  • - Fried or grilled chicken
  • - Pulled-pork sandwiches
  • - Burgers and baked beans

Equipment needed

  • - Food processor or sharp chef's knife
  • - Large mixing bowl
  • - Whisk and airtight container

Difficulty explained

This easy side relies on fine, even chopping and enough chilling time rather than cooking skill.

Nutrition estimate

Calories

165

Protein

2g

Carbs

20g

Fat

9g

Sat. fat

1.5g

Fiber

2g

Sugar

16g

Sodium

240mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

  • Use a bagged slaw blend for convenience, but chop it more finely before dressing for the intended texture.
  • Plain yogurt can replace part of the mayonnaise for more tang; the dressing will be thinner and should be used within 2 days.
  • Reduce sugar by one-quarter for a sharper slaw, then taste after chilling because cold dulls perceived sweetness.

Pitfalls to Watch Out For

  • Wet cabbage makes watery slaw; dry washed vegetables thoroughly before chopping and dressing.
  • Adding extra dressing before the resting period can leave a soupy bowl after the cabbage releases moisture.
  • Mayonnaise and dairy require refrigeration; do not keep the serving bowl in direct sun or return warmed leftovers to storage.

Nutrition Context

  • Cabbage and carrot add fiber and vegetables, while mayonnaise and sugar supply much of the calories and added sugar.
  • A smaller dressing amount or partial yogurt substitution can reduce richness, but it also changes the classic sweet-creamy character.

FAQ

Why is the cabbage chopped so finely?

Small pieces absorb the sweet-tangy dressing evenly and create the restaurant-style texture. Pulse carefully so the cabbage does not become wet mush.

Can I replace the buttermilk?

Use milk mixed with a small splash of lemon juice and let it stand five minutes. It will provide similar acidity, though slightly less richness.

Why did my coleslaw become watery?

Cabbage releases liquid as it rests. Drain very wet cabbage, measure the dressing carefully, and stir before serving instead of adding more dressing.

How far ahead can I make coleslaw?

It tastes best after at least two hours and can be made the night before. Keep it tightly covered and continuously refrigerated.

How long is creamy coleslaw safe to keep?

Refrigerate it promptly and use within three days. Discard coleslaw left out longer than two hours, or one hour in very hot weather.