KFC Coleslaw Recipe (Easy, No Buttermilk)
This KFC coleslaw recipe is an easy copycat version that delivers that classic creamy, slightly sweet-tangy, finely chopped slaw – using simpler ingredients and an easier method.
No buttermilk, no extra steps. Just a quick food processor method, a simple dressing, and a bit of chill time to bring it all together.
What to expect
The recipe focuses on the classic coleslaw KFC-style flavor and texture, using simpler ingredients with great results. It’s perfect with burgers, grilled chicken, or anything off the BBQ.
The process:
- Food processor – This is our tool of choice for the fastest prep (under 10 minutes) and fewest dishes. No processor? Simply chop the veggies by hand and grate the onion with a box grater or microplane. This will take a little longer.
- Simple ingredients – We replace the buttermilk with milk and lemon juice. This avoids buying a container of buttermilk when you just need 1/4 cup/59 ml.
- Make-ahead friendly – Even better after chilling
What you’ll get:
- Creamy, sweet-tangy dressing that mellows as it chills
- KFC-style texture: finely chopped cabbage, not shredded
Ingredients – tailored to your taste
- Vegetables
- Green cabbage – Regular green cabbage is best for this KFC-style coleslaw because it gives the classic crisp, finely chopped texture. It may also be called white cabbage or Dutch white cabbage.
- Carrot – adds a touch of sweetness and color
- Onion – we blend it into the dressing for convenience and to avoid harsh bits of onion.
- Dressing:
- Mayonnaise – full-fat is best
- White vinegar – for that KFC tang
- Milk + lemon juice – to replace the buttermilk and add more tang. Whole milk or half-and-half cream is best.
- Sugar – key to the classic flavor
- Salt + pepper
Substitutions
- No fresh cabbage? Use a bagged coleslaw mix, then pulse to a rice-size texture. For a classic KFC version, use green cabbage only (or green cabbage and carrots).
- No lemon juice? Use a bit more vinegar (flavor will be slightly sharper)
Variations
- Less sweet: You can reduce the sugar slightly (by 1-2 tbsp), but it won’t be quite as sweet as the KFC version.
- Extra tangy: add a splash more vinegar
- Chunkier texture: pulse the cabbage less or chop by hand
Step-by-step instructions
Tips
- Pulse, don’t purée: aim for rice-sized pieces. Don’t overprocess the coleslaw or it will be mushy and watery.
- Process in batches to keep the texture consistent
- Blend onion into dressing for smooth flavor (no harsh raw-onion taste)
- Taste before chilling: it should taste slightly stronger – the flavor mellows with chilling.
- Don’t skip the chill: at least 2 hours for best flavor and texture (4-6 hours or overnight is even better).
Shortcuts
- Use a bagged coleslaw mix (green cabbage only or green cabbage/carrot blend) and pulse to rice-size bits.
- Blending the dressing and onion together in the food processor saves time grating the onion.
What to serve with KFC-style coleslaw
This side dish is perfect for barbecues, picnics, and casual meals. Kentucky Fried Chicken is the classic pairing of course, but it’s also excellent with:
- Sous vide burgers or crispy chicken burgers (with ground chicken)
- Grilled steak
- Lemon herb chicken
- Maple cedar plank salmon
- Marinated grilled pork chops
- Back ribs (parboil, bake, or Instant Pot)
Recipe FAQs
Can I make the coleslaw ahead?
Yes, it’s best chilled for at least 2 hours, but even better for 6 hours or overnight.
How long will the coleslaw last in the fridge?
Store it for up to 3 days in the fridge in an airtight container. Stir before serving.
Why is my coleslaw watery?
The salt and acid in the dressing release moisture from the cabbage. It’s best not to over-process the cabbage (stop at rice-sized pieces). Using lower-fat mayo can also make the dressing more watery. Stir the coleslaw before serving and drain off excess liquid. The taste will be unaffected.
Can I skip the food processor?
Yes. Just finely chop the cabbage and carrots with a knife. And grate the onion with a microplane or box grater.
More easy sides recipes
Looking for more simple sides to round out a meal? Here are a few easy favorites that work well for BBQs, weeknights, or make-ahead meals:
- Herbed potato salad – no mayo, no egg, always a crowd-pleaser
- Lemon orzo salad with grilled veggies – great for potlucks and leftovers
- 5-minute Spicy Asian coleslaw – fresh, no mayo, crunchy, and quick
- Instant Pot baked beans – slightly sweet and savory
- Broccoli and cauliflower salad – crunchy with a creamy avocado dressing
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KFC Coleslaw Recipe (Simplified)
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Servings: 10 -12 (generous side portion))
Equipment
- food processor (or sharp knife and box or microplane grater
Ingredients
- 1 medium green cabbage, Note 1 (~ 8 cups finely chopped to rice-size)
- 1 medium carrot (~ ½ cup very finely chopped)
Dressing
- ½ cup mayonnaise (full fat is best)
- ¼ cup white sugar (or more to taste)
- ¼ cup roughly chopped onion, for blending, Note 2
- ⅓ cup milk (whole or half-and-half preferred)
- 2 1/2 tablespoons lemon juice (about 1 medium lemon)
- 1 1/2 tablespoons white vinegar (add more to taste if needed)
- ¾ teaspoon kosher salt (or more to taste)
- ¼ teaspoon black pepper (or more to taste)
Instructions
- PREPARE CABBAGE AND CARROT: For cabbage, peel off the outer layer, cut cabbage in half, remove the core and cut into chunks (~3 inches/7 cm). For carrot, peel and cut into chunks.
- PROCESS CABBAGE AND CARROT: Pulse cabbage -for each batch, pulse in short bursts (about 11–12 pulses) until finely chopped to a rice-like texture. Do not over-process or the coleslaw will be mushy. Transfer to a large mixing bowl. Pulse carrot, pulse about 13-15 times until finely chopped (similar size to the cabbage) and add to the bowl.
- PROCESS DRESSING: Wipe food processor bowl with a paper towel. Add all dressing ingredients, including onion, and process until smooth, about 10 seconds. The dressing will taste slightly stronger (sweet and tangy) at this stage – it will mellow once mixed with the cabbage and chilled.
- COMBINE AND CHILL: Toss the cabbage with most of the dressing (reserve about ¼ cup/59 ml to add later if needed). Cover and chill for at least 2 hours (4-6 hours or overnight is even better). The flavors and cabbage will soften as it chills. This is normal. This is the time to taste and adjust the flavors – add a little more sugar, lemon juice or vinegar, or salt and pepper as needed. If liquid collects at the bottom, stir it in or pour off a little before serving. If needed, stir in the reserved dressing.
Recipe Notes
- Cabbage: A medium cabbage weighs about 2 lbs (907 g) and measures roughly 6-7 inches (15-18 cm) in diameter. This yields about 8 cups finely chopped cabbage (rice-size pieces).
- Onion (for non-food-processor users): If not using a food processor, grate an onion with a microplane or box grater to get about 2 tbsp finely minced. Blending the onion into the dressing gives a smoother, more classic flavor without sharp onion pieces, but grating it will work well too.
- No food processor? Grate the onion and finely chop the cabbage and carrot with a knife.
- Substitutions
- Cabbage: Use a 16-ounce (454 grams) package of shredded cabbage and process in the food processor to rice-size pieces.
- Lemon juice – you can replace with more vinegar (but the taste will be sharper).
- Variations
- Taste: KFC coleslaw is sweet. If preferred, reduce the sugar by 1-2 tablespoons. Note: This version already uses less sugar than many copycat recipes. More tangy – add a little more lemon juice or vinegar to taste.
- Texture: Pulse fewer times if you prefer a chunkier texture (or chop by hand).
- Make-ahead: The coleslaw will last in an airtight container in the fridge for up to 3 days. Stir before serving and, if needed, drain off excess liquid. Do not freeze.
Nutrition
Calories: 128kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 270mg | Potassium: 198mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1124IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 0.5mg
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