Name: KFC Coleslaw Dressing Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup mayonnaise; 3 tbsp white wine vinegar; 3 tbsp granulated sugar; 1/4 tsp celery salt; 1/4 tsp onion powder; 1/4 tsp fine salt; 1/4 tsp black pepper

That tangy, slightly sweet dressing on KFC coleslaw is one of those things that’s hard to stop thinking about once you’ve had it. This copycat version gets you there with pantry staples and about 5 minutes of work, no trip to the drive-through required.

It’s the kind of recipe you’ll want to keep in your back pocket. Make it once and you’ll see exactly why it works.

Why I Love This Recipe

The balance here is what keeps me coming back to it. It’s creamy without being heavy, and the vinegar gives it a little sharpness that cuts through the richness of the mayo.

The sugar dissolves right into the dressing, so there’s no gritty texture, just a clean, mild sweetness. It coats the cabbage evenly and gets better as it sits.

Recipe Ingredients

1 cup mayonnaise – Full-fat gives the best body; Duke’s or Hellmann’s both work well here
3 tbsp white wine vinegar – Provides the bright tang; plain white vinegar also works but is slightly harsher
3 tbsp granulated sugar – Dissolves into the mayo to balance the acidity; do not swap for honey without adjusting the amount
1/4 tsp celery salt – The one ingredient that makes this taste distinctly KFC; do not skip it
1/4 tsp onion powder – Adds a mild savory depth without any raw onion bite
1/4 tsp fine salt – Season to taste at the end
1/4 tsp black pepper – Freshly ground or pre-ground both work here

Variations / Substitutions

Light mayo – Works fine, though the dressing will be a little thinner and less rich.
Apple cider vinegar – Swap in equal measure for a slightly fruitier, more rounded tang.
Vegan mayo – A good plant-based mayo like Hellmann’s Vegan gives nearly identical results.
Extra sugar – Add another 1 tbsp if you prefer a noticeably sweeter dressing, closer to the sweeter regional versions.
Celery seed instead of celery salt – Use 1/4 tsp celery seed and increase the fine salt by a pinch; the flavor is a little earthier.
Milder tang – Drop the vinegar to 2 tbsp and add 1 tsp lemon juice for a softer, slightly citrusy edge.

If you want to use this dressing right away on a full slaw, the Classic Creamy Coleslaw Recipe walks through the cabbage and carrot ratios that pair best with it.

How To Make KFC Coleslaw Dressing

Step 1: Whisk the Dressing

In a medium bowl, combine the 1 cup mayonnaise, 3 tbsp white wine vinegar, and 3 tbsp granulated sugar. Whisk steadily for about 1 minute, until the sugar has fully dissolved and the mixture looks smooth with no visible granules at the bottom of the bowl.

Add the 1/4 tsp celery salt, 1/4 tsp onion powder, 1/4 tsp fine salt, and 1/4 tsp black pepper. Whisk again for 30 seconds until everything is evenly combined.

The finished dressing should look pale and creamy, a little looser than plain mayo. Taste it now and adjust salt or vinegar by small increments if needed.

Step 2: Rest and Serve the Dressing

Cover the bowl and refrigerate for at least 30 minutes before using. The flavors pull together noticeably during this rest, and the dressing thickens slightly as it chills.

When you’re ready to use it, give it one quick stir and pour it over your prepared cabbage. Toss to coat evenly, then transfer the slaw to a serving bowl and let it sit 10 minutes before bringing it to the table so the cabbage softens just slightly at the edges.

Recipe Tips

Check the sugar early. Whisk until you genuinely can’t feel any graininess when you rub a drop between your fingers. Under-dissolved sugar makes the dressing taste uneven.
Taste before you chill. The vinegar sharpness mellows after 30 minutes in the fridge, so don’t chase it at room temperature or it can end up flat once chilled.
Scale for a crowd. This recipe coats about 6 cups of shredded cabbage. For a full bag of pre-shredded coleslaw mix (14 oz), make 1.5 batches.
Leftovers keep well. Store any unused dressing in a sealed jar in the fridge and use it on a sandwich or as a dip for fried chicken tenders within the week.

Scale the dressing to your batch size:

Cabbage (cups)	Mayo	Vinegar	Sugar
6 cups	1 cup	3 tbsp	3 tbsp
9 cups	1.5 cups	4.5 tbsp	4.5 tbsp
12 cups	2 cups	6 tbsp	6 tbsp

How To Store

Refrigerate – Keep the dressing in a sealed jar or airtight container for up to 7 days. Give it a quick stir before each use as it can separate slightly.
Serve Cold – This dressing is always served cold or at room temperature. Do not heat it; the mayo will break.

What To Serve With KFC Coleslaw Dressing

This dressing is classic on a pile of finely shredded green cabbage and carrot, but it’s just as good on a pulled pork sandwich where the creaminess offsets the smoky, acidic barbecue sauce. It also works as a dipping sauce alongside fried chicken, where the cool tang contrasts the hot, crispy coating. For a lighter option, toss it with a shredded broccoli and sunflower seed salad, where the nutty crunch against the creamy dressing is genuinely satisfying.

Frequently Asked Questions

Can I make this dressing the day before?

Yes, and it’s actually better that way. An overnight rest in the fridge gives the flavors more time to come together than the 30-minute minimum.

Why does my dressing taste flat after chilling?

The vinegar sharpness fades in the fridge, which is normal. Stir in a small splash of vinegar, about 1/2 tsp, right before serving to bring it back up.

Can I freeze this dressing?

No. Mayo-based dressings break and become grainy when frozen; the texture won’t recover once thawed.

How much dressing do I need for one standard bag of coleslaw mix?

A standard 14 oz bag typically needs about 1.5 times this recipe, roughly 1.5 cups of dressing, for a well-coated slaw.

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