KFC Coleslaw Recipe Without Buttermilk (Easy Copycat)
This KFC coleslaw recipe without buttermilk gets you that sweet, creamy, finely shredded slaw from the original, made entirely from pantry staples you already have. If you’ve ever picked up a bucket on the way home and thought “I could just make this myself,” you’re right, and it’s faster than the drive-through line.
The dressing comes together in about 5 minutes and the hardest part is waiting for it to chill. Make it the night before and it’s even better.
Why I Love This Recipe
The dressing hits that specific sweet-and-tangy balance the original has, using regular milk and vinegar instead of buttermilk. The acid from the vinegar does the same job.
What I keep coming back to is the texture. Finely chopped cabbage rather than thick shreds means the dressing clings to every piece, which is exactly what KFC’s version does.
It holds up well in the fridge for a few days because cabbage is sturdy, so it’s worth making a full batch.
Recipe Ingredients
- 340g (12 oz) green cabbage, very finely chopped – Weight is after trimming; about half a small head
- 1 medium carrot, finely grated – Adds color and a little sweetness
- 2 tbsp white onion, very finely minced – Use a box grater for the finest result
- 120ml (½ cup) mayonnaise – Full-fat gives the creamiest result; light works but thins slightly
- 2 tbsp whole milk – Loosens the dressing; swap with oat milk for dairy-free
- 1½ tbsp white wine vinegar – Provides the tang that buttermilk would normally bring
- 2 tbsp white sugar – KFC’s slaw is notably sweet; reduce to 1 tbsp if you prefer less
- ½ tsp fine salt – Add at the end and taste first, as the cabbage releases moisture
- ¼ tsp celery salt – The subtle savory note that makes this taste like the original
- ⅛ tsp black pepper – Freshly ground if you have it
Variations / Substitutions
- Apple cider vinegar instead of white wine vinegar – Gives a slightly fruitier, warmer tang that works well if white wine vinegar isn’t in the cupboard.
- Oat milk or almond milk for dairy-free – The dressing stays creamy and the difference in flavor is minimal.
- Red cabbage instead of green – The flavor is nearly identical but the slaw turns a vivid purple, which looks great on pulled pork sandwiches.
- Honey instead of white sugar – Use 1½ tbsp honey; the dressing gets a floral undertone and a slightly thicker texture.
- Add a pinch of cayenne – Just ⅛ tsp gives a very gentle warmth at the back without making it spicy.
- Greek yogurt for half the mayo – Cuts some richness and adds a creamier, slightly sharper flavor; the slaw is a little less thick.
If you enjoy making copycat sides, Chick-fil-A Coleslaw Recipe is worth trying next.
How To Make KFC Coleslaw Without Buttermilk
Step 1: Chop the Cabbage and Vegetables
The key to getting KFC’s texture is the cut, so start there. Slice the 340g (12 oz) green cabbage as finely as you can with a sharp knife, then run the knife across the shreds a second time so the pieces are no longer than 5mm. Finely grate the 1 medium carrot and mince the 2 tbsp white onion as small as possible, ideally on the fine side of a box grater.
Transfer everything into a large mixing bowl. The mix will look like a lot of cabbage right now, and that’s fine. It will soften and compact as it sits in the dressing.
Step 2: Whisk the Dressing
In a separate small bowl, combine the 120ml (½ cup) mayonnaise, 2 tbsp whole milk, 1½ tbsp white wine vinegar, and 2 tbsp white sugar. Whisk for about 30 seconds until the sugar has dissolved and the dressing looks smooth and uniform, with no streaks of vinegar sitting on top.
Add the ½ tsp fine salt, ¼ tsp celery salt, and ⅛ tsp black pepper, then give it one more quick stir. Taste the dressing on its own at this stage. It should be noticeably sweet, tangy, and a little salty. If it tastes flat, the vinegar needs to be bumped up by ½ tsp.
Step 3: Coat the Cabbage
Pour the dressing over the cabbage mixture and fold everything together with a large spoon, making sure the dressing reaches all the way to the bottom of the bowl. Spend about 1 minute turning and folding rather than just stirring, so every piece of cabbage gets coated evenly.
The slaw will look slightly underdressed at this point, and the cabbage will feel firm. Both are correct. The cabbage releases moisture as it chills, which loosens the dressing naturally.
Step 4: Chill and Serve
Cover the bowl with cling film and refrigerate for at least 2 hours, or up to overnight. Give it a good stir when you pull it out, then taste and adjust the salt if needed. Spoon the slaw into a serving bowl and, if you like, finish with a few extra grinds of black pepper across the top.
Recipe Tips
- Chop, don’t grate, the cabbage. A box grater makes cabbage watery. A sharp knife gives you the clean, firm pieces KFC uses.
- Don’t skip the chill time. Two hours is the minimum. The flavor shifts noticeably as the sugar and vinegar soak into the cabbage, and the dressing thickens slightly as it cools.
- Drain excess moisture before serving. If your slaw has been in the fridge overnight, tilt the bowl and spoon off any liquid that has pooled at the bottom before you stir and serve.
- Make it the day before. The flavor is genuinely better at the 12-hour mark than the 2-hour mark, so this is a good dish to prep the evening before a cookout.
Slaw holds well chilled, so scale up freely. Here’s a rough guide for bigger batches:
| Batch size | Cabbage | Mayonnaise | Sugar | Vinegar |
|---|---|---|---|---|
| Single (4 servings) | 340g (12 oz) | 120ml (½ cup) | 2 tbsp | 1½ tbsp |
| Double (8 servings) | 680g (24 oz) | 240ml (1 cup) | 4 tbsp | 3 tbsp |
| Triple (12 servings) | 1kg (36 oz) | 360ml (1½ cups) | 6 tbsp | 4½ tbsp |
How To Store
- Refrigerate – Store in an airtight container for up to 3 days. The cabbage softens a little more each day, so day 2 is the sweet spot for texture.
- Serve Cold – This slaw is always served cold, straight from the fridge. No reheating needed.
What To Serve With KFC Coleslaw
Fried chicken is the obvious call, and for good reason: the cold, creamy slaw cuts through the rich coating in a way that a warm side can’t. It also works well piled onto pulled pork sandwiches, where the sweetness of the slaw plays off the smoky meat and balances the acidity of any BBQ sauce. For a lighter pairing, serve it alongside grilled corn on the cob, where the char on the corn and the cool, creamy slaw keep each other in check.
Frequently Asked Questions
Can I make this KFC coleslaw recipe without buttermilk the day before?
Yes, and it’s actually better that way. The flavors develop more fully after a night in the fridge.
Why is my coleslaw watery?
Cabbage releases moisture as it sits, which is normal. Spoon off any pooled liquid before stirring and serving, and make sure you chop rather than grate the cabbage.
Can I use a bag of pre-shredded coleslaw mix?
You can, but the pieces are usually thicker than KFC’s, so the texture won’t be quite as fine. Run a knife through the mix a few times to get the pieces smaller before adding the dressing.
How much sugar is in KFC’s coleslaw?
KFC’s version is noticeably sweet. This recipe uses 2 tbsp, which is close to the original. If you’d prefer a less sweet slaw, start with 1 tbsp and adjust from there.
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Ingredients
Method
- Finely chop the 340g (12 oz) cabbage so pieces are no longer than 5mm, grate the 1 medium carrot, and mince the 2 tbsp white onion. Add everything to a large bowl.
- In a small bowl, whisk together the 120ml (½ cup) mayonnaise, 2 tbsp whole milk, 1½ tbsp white wine vinegar, 2 tbsp white sugar, ½ tsp fine salt, ¼ tsp celery salt, and ⅛ tsp black pepper until smooth and the sugar has dissolved.
- Pour the dressing over the cabbage mixture and fold together for about 1 minute until everything is evenly coated.
- Cover and refrigerate for at least 2 hours. Stir before serving, adjust salt to taste, and spoon into a serving bowl with a few extra grinds of black pepper on top.
