KFC-Style Coleslaw Recipe: Creamy Classic Slaw for BBQs & Sandwiches
KFC-Style Coleslaw Recipe: Creamy Classic Slaw for BBQs & Sandwiches
There’s nothing quite like the perfect coleslaw – that sweet, tangy, creamy dressing coating crisp shredded cabbage and carrots. This copycat recipe captures the iconic flavor you love from the famous fried chicken restaurant, but made fresh in your own kitchen. Whether you’re serving it at a summer BBQ, packing it for a picnic, or piling it high on sandwiches, this coleslaw is the ultimate crowd-pleasing side dish.
What makes this recipe special is the perfect balance of sweetness and tang in the dressing, combined with the satisfying crunch of fresh vegetables. It comes together in just 15 minutes and gets even better as it chills, making it perfect for meal prep and entertaining.
Ingredients
- 1 medium head green cabbage, finely shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon celery seed
Step-by-Step Instructions
Step 1: Prepare the vegetables. Finely shred the cabbage using a sharp knife or food processor. Grate the carrots using the large holes of a box grater. Combine both in a large mixing bowl.
Step 2: Make the dressing. In a separate bowl, whisk together mayonnaise, sugar, milk, buttermilk, white vinegar, lemon juice, salt, pepper, onion powder, and celery seed until smooth and well combined.
Step 3: Combine and chill. Pour the dressing over the cabbage and carrot mixture. Toss thoroughly until all vegetables are evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cabbage to soften slightly.
Step 4: Serve and enjoy. Give the coleslaw a final stir before serving. Adjust seasoning if needed with additional salt or pepper. Serve chilled as a side dish or on sandwiches.
Expert Tips
For the best texture, shred the cabbage as finely as possible – this helps it absorb the dressing better and creates that classic restaurant-style consistency. If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
This coleslaw pairs perfectly with crispy chicken dishes or as part of a summer BBQ spread. The dressing can be made ahead and stored in the refrigerator for up to 3 days before mixing with the vegetables.
For variations, try adding a tablespoon of Dijon mustard to the dressing for extra tang, or mix in some thinly sliced red onion for additional flavor and color. If you prefer a sweeter slaw, increase the sugar to 1/3 cup.
Frequently Asked Questions
How long does homemade coleslaw last?
Properly stored in an airtight container in the refrigerator, this coleslaw will stay fresh for 3-4 days. The texture will become softer over time as the cabbage continues to absorb the dressing.
Can I use pre-shredded coleslaw mix?
Yes, you can use a 16-ounce bag of pre-shredded coleslaw mix to save time. However, shredding fresh cabbage will give you better texture and flavor control.
What’s the secret to the perfect creamy coleslaw dressing?
The combination of mayonnaise, buttermilk, and just the right balance of sweet and acidic ingredients creates that signature creamy texture. Letting it chill allows the flavors to develop fully. For more creamy dressing inspiration, check out our complete guide to sweet tangy coleslaw dressing.
Can I make this coleslaw vegan?
Absolutely! Simply substitute vegan mayonnaise and use plant-based milk instead of buttermilk and regular milk. The flavor profile will be slightly different but still delicious.
KFC-Style Coleslaw Recipe: Creamy Classic Slaw for BBQs & Sandwiches
Ingredients
Method
- Prepare the vegetables. Finely shred the cabbage using a sharp knife or food processor. Grate the carrots using the large holes of a box grater. Combine both in a large mixing bowl.
- Make the dressing. In a separate bowl, whisk together mayonnaise, sugar, milk, buttermilk, white vinegar, lemon juice, salt, pepper, onion powder, and celery seed until smooth and well combined.
- Combine and chill. Pour the dressing over the cabbage and carrot mixture. Toss thoroughly until all vegetables are evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cabbage to soften slightly.
- Serve and enjoy. Give the coleslaw a final stir before serving. Adjust seasoning if needed with additional salt or pepper. Serve chilled as a side dish or on sandwiches.
