I had to go grab some Marie’s Cole Slaw dressing and Dole’s CS mix tonite. Twernt KFC but it was tolerable. Thanks OP.
Wait. I thought we were talking about the Canadian version, which contains no paprika or mustard. It’s not sweet. It’s vinegary, despite the ingredient list.
I think it’s horrid. Glow in the dark green, micro chop like ore chewed and not nice taste.
I am pleased to learn it’s not like this everywhere. Especially as so many posters seem to thinks it’s middling to good!
I don’t much care for the Canadian version of KFC coleslaw; it has an aftertaste that I can’t quite pin down. I find it odd that it doesn’t contain carrots; most/all other coleslaw I’ve had does.
I was pretty excited about the latest boneless chicken (“I ate the bones!” :rolleyes:) until I heard it is skinless. Drat.
And yes, I love the cole slaw.
I’m not familiar with the Canadian version, but if that ingredient list you presented is correct and in the same order (ingredients by weight) as the US, then it should be similar, minus the spicing.
I make my own and sometimes I make it to taste like KFC coleslaw.
I should have also added to my original post that you will probably also need to add a bit more vinegar, not just the amount that is in the mayo. So your proportions will be, by weight, sugar = oil > vinegar. To give you an idea, when I make “vinegary” cole slaw, I use about 2 tablespoons of sugar for a cup of vinegar. (See this recipe for example). Maybe up to a 1/4 cup (4 tablespoons) if I’m really trying to mellow it.
I don’t know whether I’d like it by itself, but it makes a pretty good complement to the greasy chicken.
I like KFC’s coleslaw. I far prefer creamy coleslaw to the vinegary kind. Unfortunately, it seems you can never tell before ordering, other than at a fast food restaurant, what kind of coleslaw they’re gonna give you.
I love it - especially when it’s really, really cold.
My perfect KFC Meal would be chicken skins (extra crispy), coleslaw, and KFC mashed potatoes. I could live on that.
Not for long. 
Take your pick: scurvy or heart attack?
In Montreal last week I ate at Schwartz’s, their famed “smoked meat” deli. The coleslaw there matched that description closely. It was barely OK. The Roy Rogers coleslaw I ate at a rest stop was a heck of a lot better.
It is sweet, delicious crunchiness.
I had no idea. Now I feel ripped off. The kind we get in these parts is an almost artificial colour. Go here and find the cole slaw on this page: http://www.kfc.ca/menu/Menu.aspx?menu=Sides
They also used to have this awesome mixed vegetable salad that was the shit but I haven’t seen that in years. Do they still do that one is the USA?
Yeah, I remember that vegetable salad in Canada. I used to order it all the time.
The KFC coleslaw that I’ve enjoyed in the USA, all of it in the Midwest now that I think of it, is white and not green. But I have seen coleslaw like that elsewhere.
It’s definitely the best salad available at KFC and I love it. Something about the combination of it and greasy chicken just feels like childhood.
Best coleslaw? Not by a long shot. In fact I refer to it as fake coleslaw. Doesn’t stop me from loving it just reclassifies it. 
It goes OK with their food. Sweet vs massively salty I guess.
One supermarket chain where I live sells a facsimile they call Dixie Cole Slaw, diced fine, sweet.
I tend to like that sweet kind of slaw with barbecue, but not with deli sandwiches.