Introduction

This KFC-style coleslaw is creamy, tangy, and perfectly crunchy—a classic side dish that pairs well with fried chicken or sandwiches. Made with simple ingredients and a luscious dressing, it’s easy to prepare and sure to be a crowd-pleaser.

A close-up view of a white bowl filled with a creamy coleslaw made of finely shredded white cabbage, light orange carrot pieces, and small bits of green celery mixed in. The coleslaw has a moist, slightly chunky texture with visible dressing coating the ingredients. An orange spoon sticks out from the middle of the bowl. The bowl is placed on a colorful cloth with bright red, blue, white, and yellow patterns, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups cabbage, finely chopped (about 1 head)
1/4 cup shredded carrot (about 1 carrot)
2 tablespoons minced onion
1/3 cup sugar
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Step 1: In a large bowl, combine the buttermilk, milk, mayonnaise, sugar, lemon juice, and white vinegar. Whisk until the dressing is smooth and well blended.
Step 2: Add the minced onion, shredded carrots, and finely chopped cabbage to the bowl. Sprinkle with salt and pepper.
Step 3: Toss everything together thoroughly, making sure all the vegetables are evenly coated with the dressing.
Step 4: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours, to allow the flavors to meld and the cabbage to soften slightly.
Step 5: Give the coleslaw a good stir before serving. Enjoy chilled as a refreshing side dish.

Tips & Variations

For a creamier texture, increase the mayonnaise by a couple of tablespoons.
Use green cabbage, red cabbage, or a mix of both for added color and flavor.
If you prefer less tang, reduce the lemon juice slightly and add a splash more milk to balance.
Add a pinch of celery seed for a subtle, traditional coleslaw flavor.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, as the dressing may settle. This coleslaw is best enjoyed chilled and fresh, so avoid freezing.

How to Serve

A blue bowl filled to the top with a creamy coleslaw made of finely chopped pale green cabbage and small pieces of orange carrot mixed throughout, giving it a slightly textured, moist look. The bowl sits on a white marbled surface, placed on a colorful cloth with green, blue, and orange patterns, adding a lively touch. An orange serving spoon sticks out from the side of the bowl, contrasting with the coleslaw's light colors. The background is a bright yellow color, creating a cheerful atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this coleslaw a day in advance?

Yes, making it a day ahead helps the flavors blend beautifully. Just keep it covered and refrigerated, and give it a good stir before serving.

What can I use if I don’t have buttermilk?

You can substitute buttermilk by mixing 1/4 cup milk with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.