Creamy Coleslaw Recipe (KFC-Style Copycat)

This creamy coleslaw recipe is sweet, tangy and finely chopped, just like the famous KFC-style coleslaw. Crisp cabbage and carrot are tossed in a simple buttermilk coleslaw dressing made with mayonnaise, vinegar and a little sugar, then chilled until the flavors blend. It is the perfect easy side dish for fried chicken, BBQ, pulled pork sandwiches, burgers and summer cookouts.

Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes | Servings: 4

Why You’ll Love This Creamy Coleslaw

• Restaurant-style flavor: sweet, tangy and creamy, just like the coleslaw at your favorite chicken place.
• Simple ingredients you probably already have in your fridge and pantry.
• Make-ahead friendly: it actually tastes better after chilling.
• The perfect side for fried chicken, BBQ and sandwiches.

Ingredients

• 1/2 head green cabbage, finely shredded (about 4 cups / 350 g)
• 1/2 medium carrot, finely grated
• 1/4 cup (55 g) mayonnaise
• 2 tablespoons buttermilk
• 1 tablespoon white vinegar
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

How to Make Creamy Coleslaw

1. Prep the vegetables. Finely chop the cabbage and grate the carrot. The smaller the pieces, the more it tastes like restaurant coleslaw.
2. Make the dressing. In a bowl, whisk together the mayonnaise, buttermilk, vinegar, sugar, salt and pepper until smooth.
3. Combine. Pour the dressing over the cabbage and carrot and mix well until everything is evenly coated.
4. Chill. Cover and refrigerate for at least 2 hours so the flavors blend and the cabbage softens slightly.
5. Serve. Stir well before serving and enjoy cold.

Tips for the Best Coleslaw

• Chop the cabbage very finely. A food processor makes it quick and gives the classic fine texture.
• Don’t skip the chilling time. Two hours in the fridge makes a big difference in flavor.
• Adjust to taste. Add a little more sugar for sweeter coleslaw or a splash more vinegar for extra tang.
• Short on time? Use a bag of pre-shredded coleslaw mix and chop it a little finer.

Easy Variations

• Lemon coleslaw: Add 1 teaspoon of fresh lemon juice to the dressing.
• Onion coleslaw: Stir in 1 tablespoon of very finely minced onion.
• No buttermilk? Use 2 tablespoons of milk with a few drops of lemon juice.
• Purple cabbage: Replace some of the green cabbage with red cabbage for color.

What to Serve with Coleslaw

This creamy slaw is perfect with fried or roasted chicken, pulled pork, burgers, fish tacos and BBQ ribs. Add some easy no-yeast dinner rolls for a complete meal.

How to Store

Keep the coleslaw covered in the refrigerator for up to 3 days. Stir before serving. Coleslaw with a mayonnaise dressing does not freeze well.

Frequently Asked Questions

Can I make coleslaw the day before?

Yes. Coleslaw is even better the next day, after the cabbage has absorbed the dressing.

Why is my coleslaw watery?

Cabbage releases water as it sits. Stir it well before serving, or toss the shredded cabbage with a pinch of salt, let it sit for 20 minutes and squeeze out the liquid before adding the dressing.

Can I double the recipe?

Yes. Use a whole head of cabbage and double all the other ingredients for a crowd.