Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A sweet, creamy coleslaw recipe replicating the classic KFC coleslaw with finely chopped cabbage, shredded carrot, and a smooth mayo-based dressing balanced with sugar, lemon, and vinegar. Perfect as a side for fried chicken and BBQ.

  • Total Time: 4 hours 20 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 medium green cabbage, chopped very finely
  • 1 large carrot, shredded thinly
  • 1 small onion, minced very small
  • 1 cup full-fat mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup milk
  • 1/4 cup buttermilk (or substitute of milk + 1 tbsp vinegar or lemon juice, rested 5 minutes)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Remove the core from the cabbage and chop the cabbage very finely, either by hand or by pulsing briefly in a food processor (avoid over-processing).
  2. If using store-bought pre-shredded cabbage, pat it dry and chop any large pieces smaller to approximate a fine texture.
  3. Shred the carrot thinly.
  4. Mince the onion very small.
  5. If you don’t have buttermilk, mix the milk with vinegar or lemon juice and let it sit for 5 minutes to create a substitute.
  6. In a bowl, whisk together the mayonnaise and sugar until smooth.
  7. Add the apple cider vinegar and lemon juice to the mayonnaise mixture and whisk until combined.
  8. Slowly whisk in the milk and buttermilk (or substitute) until the dressing is smooth.
  9. Season the dressing with salt and black pepper to taste and mix well.
  10. In a large bowl, toss the finely chopped cabbage, shredded carrot, and minced onion together.
  11. Pour the dressing over the vegetables and stir until all pieces are evenly coated.
  12. Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours to allow flavors to meld and cabbage to soften, preferably overnight for best results.
  13. Before serving, stir the coleslaw well to redistribute any settled dressing. Serve cold.

Notes

For a tangier slaw, add an extra teaspoon or two of apple cider vinegar or more lemon juice to the dressing., To reduce fat content, substitute up to half of the mayonnaise with plain Greek yogurt., Add finely shredded red cabbage or thinly sliced green onions for color and flavor variation., You can adjust sweetness by reducing sugar slightly, but do not omit as it is key to the authentic flavor., A pinch of celery seed or teaspoon of Dijon mustard can be added to the dressing for a flavor twist., Store coleslaw in an airtight container refrigerated for 3 to 4 days; best eaten within 24-48 hours., Do not freeze coleslaw as the mayonnaise dressing will separate and become watery upon thawing., Pre-chop vegetables and store separately refrigerated for up to one day if prepping ahead., Always serve coleslaw chilled and do not reheat.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 150 per 1/2 cup serving
  • Fat: 13g per serving
  • Carbohydrates: 8g per serving
  • Protein: 1g per serving