If you’ve ever had KFC coleslaw, you know it’s creamy, tangy, and just a little sweet. That signature dressing is what makes it so addictive. This recipe cracks the code to recreate that famous flavor at home. It’s simple, uses everyday ingredients, and pairs perfectly with crispy chicken or any summer BBQ spread.
With a handful of steps, you can whip up a batch in minutes. No fancy tools or skills needed—just a bowl, a whisk, and some fresh veggies to toss it with. Let’s dive into making this crowd-pleasing coleslaw dressing that’ll have everyone asking for seconds.
Why People Love This KFC Coleslaw Dressing Recipe
That KFC coleslaw taste is a nostalgia trip for so many. The dressing strikes a balance—creamy without being heavy, sweet but not cloying, with a zesty kick. It’s the kind of flavor that hooks you from the first bite.
What’s great is how versatile it is. It’s not just for coleslaw—drizzle it on sandwiches, use it as a dip, or mix it into potato salad. Plus, it’s way cheaper than buying fast food, and you control what goes in.
This homemade version skips the mystery ingredients. You get that restaurant vibe with stuff already in your kitchen. It’s comfort food made easy and fresh.
Ingredients You’ll Need
The magic of this dressing comes from simple pantry staples. Nothing fancy here—just the right mix to nail that KFC taste. Here’s what you’ll grab:
- 1 cup mayonnaise (use a good-quality one for creaminess)
- 1/4 cup granulated sugar (for that signature sweetness)
- 2 tablespoons white vinegar (adds the tangy bite)
- 2 tablespoons buttermilk (for richness and a slight twang)
- 1 tablespoon lemon juice (brightens it up)
- 1/2 teaspoon salt (enhances all the flavors)
- 1/4 teaspoon black pepper (a subtle kick)
- 1/4 teaspoon onion powder (mimics KFC’s savory depth)
For the coleslaw itself, you’ll need shredded cabbage and carrots. About 6 cups of cabbage and 1/4 cup of carrots work great. You can shred your own or grab a pre-shredded bag to save time.
Kitchen Tools for the Job
You don’t need much to pull this off. A medium mixing bowl is perfect for the dressing. Grab a whisk or a spoon to blend everything smoothly.
A sharp knife or a food processor can handle the veggies if you’re shredding fresh. A measuring cup and spoons keep the ratios spot-on. That’s it—simple tools for a simple recipe.
How to Make KFC Coleslaw Dressing
This comes together fast, so you’ll be eating in no time. Follow these steps, and you’ll have that KFC flavor locked down. Let’s get started.
Step 1: Mix the Wet Ingredients
In a medium bowl, combine 1 cup of mayonnaise, 2 tablespoons of buttermilk, and 1 tablespoon of lemon juice. Stir them together until smooth. This creates the creamy base that holds everything else.
Step 2: Add the Vinegar and Sugar
Pour in 2 tablespoons of white vinegar and 1/4 cup of sugar. Whisk it well until the sugar dissolves completely. You’ll notice the dressing getting a little thinner—that’s normal.
Step 3: Season It Up
Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder. Stir everything until the spices blend in evenly. Taste it and tweak if you like, but this combo nails the KFC vibe.
Step 4: Prep the Veggies
Shred 6 cups of cabbage and 1/4 cup of carrots if you haven’t already. Toss them into a large bowl. Freshly shredded veggies give the best crunch, but a store-bought mix works too.
Step 5: Combine Dressing and Veggies
Pour the dressing over the cabbage and carrots. Mix it all together until every piece is coated. Use a big spoon or tongs to make it easy.
Step 6: Chill Before Serving
Cover the bowl and pop it in the fridge for at least 2 hours. This lets the flavors meld and the veggies soak up the dressing. Give it a quick stir before serving.
Tips for the Best KFC Coleslaw
Want to make this even better? Here are some handy pointers:
- Use cold ingredients for a crisp, refreshing result.
- Let it sit overnight if you can—the flavor deepens.
- Adjust sugar or vinegar to taste if you like it sweeter or tangier.
- Double the batch; it keeps well for a few days.
- Add a pinch of celery seed for an extra flavor twist.
Nutritional Information
Here’s a breakdown of what’s in a 1/2-cup serving of this coleslaw with dressing. It’s based on 8 servings total. Keep in mind, this is approximate since ingredient brands vary.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Total Fat | 15g |
| Saturated Fat | 2.5g |
| Cholesterol | 10mg |
| Sodium | 250mg |
| Carbohydrates | 12g |
| Sugars | 10g |
| Protein | 1g |
It’s not exactly diet food, but it’s a treat worth savoring. Portion control is your friend if you’re watching calories.
Serving Suggestions
This coleslaw shines alongside fried chicken, just like at KFC. It’s a classic combo that never gets old. The creamy dressing cuts through the grease perfectly.
Try it with BBQ ribs or pulled pork sandwiches too. It adds a cool contrast to smoky, spicy flavors. For a lighter meal, pair it with grilled fish or a turkey burger.
You can even serve it solo as a refreshing side. It’s great for picnics, potlucks, or any casual get-together. Keeps things easy and delicious.
Storing and Making Ahead
Leftovers? No problem. Store the coleslaw in an airtight container in the fridge. It’ll stay good for 3-4 days, though the veggies soften a bit over time.
Make the dressing ahead if you’re short on time. It keeps in the fridge for up to a week—just shake or stir before using. Toss with fresh veggies when you’re ready to serve.
Freezing isn’t ideal. The mayo can separate, and the cabbage turns mushy. Stick to fridge storage for the best texture.
Why This Recipe Works
This KFC coleslaw dressing recipe hits all the right notes. The mayo and buttermilk bring creaminess, while vinegar and lemon juice add zip. Sugar balances it with that touch of sweetness everyone loves.
It’s not rocket science—just a handful of ingredients mixed with care. The result is a dead ringer for the fast-food favorite, but fresher and made your way.
You don’t need to be a chef to pull it off. It’s quick, affordable, and delivers big on flavor. Perfect for when you want that KFC fix without leaving home.
Summary
This KFC coleslaw dressing recipe is your ticket to recreating a fast-food classic. With a creamy, tangy, and slightly sweet profile, it’s spot-on and easy to make. Toss it with cabbage and carrots, chill, and enjoy a side that rivals the original.
It’s versatile, budget-friendly, and uses stuff you likely already have. Whether it’s a BBQ, a weeknight dinner, or a craving, this recipe delivers. Give it a try—you’ll see why it’s a keeper.
FAQ
Can I use low-fat mayo?
Yes, it works, but the texture might be less rich. Taste and adjust seasoning as needed.
How long does it need to chill?
At least 2 hours is best, but overnight gives even better flavor.
Can I skip the buttermilk?
You can sub with milk and a splash of vinegar, though buttermilk adds that authentic twang.
Is this recipe gluten-free?
Yes, as long as your mayo and spices are gluten-free—check labels to be sure.
Can I make it without sugar?
You can, but the sweetness balances the tang. Try a smaller amount first if cutting back.
KFC Coleslaw Dressing Recipe
Equipment
- Medium mixing bowl
- Whisk or Spoon
- Measuring cups and spoons
- Knife or food processor (for shredding veggies, optional)
- Large bowl (for mixing coleslaw)
- Tongs or large spoon (for tossing)
Ingredients
- 1 cup mayonnaise use a good-quality one for creaminess
- 1/4 cup granulated sugar for that signature sweetness
- 2 tablespoons white vinegar adds the tangy bite
- 2 tablespoons buttermilk for richness and a slight twang
- 1 tablespoon lemon juice brightens it up
- 1/2 teaspoon salt enhances all the flavors
- 1/4 teaspoon black pepper a subtle kick
- 1/4 teaspoon onion powder mimics KFC’s savory depth
Instructions
Step 1: Mix the Wet Ingredients
- In a medium bowl, combine 1 cup of mayonnaise, 2 tablespoons of buttermilk, and 1 tablespoon of lemon juice. Stir them together until smooth. This creates the creamy base that holds everything else.
Step 2: Add the Vinegar and Sugar
- Pour in 2 tablespoons of white vinegar and 1/4 cup of sugar. Whisk it well until the sugar dissolves completely. You’ll notice the dressing getting a little thinner—that’s normal.
Step 3: Season It Up
- Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder. Stir everything until the spices blend in evenly. Taste it and tweak if you like, but this combo nails the KFC vibe.
Step 4: Prep the Veggies
- Shred 6 cups of cabbage and 1/4 cup of carrots if you haven’t already. Toss them into a large bowl. Freshly shredded veggies give the best crunch, but a store-bought mix works too.
Step 5: Combine Dressing and Veggies
- Pour the dressing over the cabbage and carrots. Mix it all together until every piece is coated. Use a big spoon or tongs to make it easy.
Step 6: Chill Before Serving
- Cover the bowl and pop it in the fridge for at least 2 hours. This lets the flavors meld and the veggies soak up the dressing. Give it a quick stir before serving.
