Classic Homemade Coleslaw

This classic homemade coleslaw features finely shredded cabbage and carrots tossed in a sweet, creamy, tangy buttermilk dressing. It’s a KFC copycat that comes together in 15 minutes and only gets better as it chills, which makes it the perfect make-ahead side for any cookout, picnic, or potluck.

Before You Get Started

A couple of notes that make the biggest difference in the final dish:

• Shred the cabbage and carrots finely. That signature KFC texture comes from very small, uniform pieces, not long shreds. A food processor with the shredding disc handles it in seconds. A box grater works, too; just take your time.
• Don’t skip the chill time. The slaw needs at least 2 hours in the fridge (overnight is even better). Right out of the bowl, it’ll taste underseasoned. After chilling, the cabbage softens, the dressing thickens around the vegetables, and the flavors come together.

How to Make Classic Homemade Coleslaw

You’ll find the full ingredient list and step-by-step instructions in the recipe card below. Here’s the overview with a few notes that take it from good to great:

Step 1: Whisk the Dressing

In a medium bowl or large measuring cup, whisk together the mayonnaise, sugar, milk, buttermilk, sour cream, apple cider vinegar, grated onion, lemon juice, kosher salt, celery salt, and black pepper. 

The dressing will look thin compared to a deli-style slaw, and that’s exactly right. The buttermilk and milk balance the mayo and create that signature tangy, slightly sweet flavor.

⇢ Grate the onion, don’t chop it. A microplane or the small holes of a box grater turn the onion into a smooth pulp that blends right into the dressing. No biting onion chunks in the finished slaw.

→ If you don’t have celery salt on hand, use ½ teaspoon celery seed plus a pinch of extra kosher salt. Want a little extra zip? A teaspoon of Dijon mustard whisked into the dressing adds depth without changing the character.

⇢ Expect a thin dressing that pools. Just like KFC’s, this dressing is intentionally on the thinner side and will collect at the bottom of the bowl as it sits. That’s normal. Use a slotted spoon for serving, or drain off any excess before plating.

Step 2: Shred the Vegetables

Remove the tough outer leaves from the cabbage and cut out the core. Cut the head into wedges that fit the feed tube of your food processor, then run them through with the shredding disc. 

Peel the carrots and shred them the same way. You’re aiming for fine, short pieces, not long shreds.

⇢ No food processor? No problem. A box grater or a sharp chef’s knife will get the job done. Take your time and aim for small, uniform pieces so the dressing coats every bite. For an even quicker shortcut, swap in 9 cups of store-bought coleslaw mix and skip the shredding entirely.

⇢ Want a pop of color? Use a combination of green and red cabbage. The recipe works the same; you’ll just get a prettier bowl.

Step 3: Toss and Chill

Combine the shredded cabbage and carrots in a large bowl. Pour the dressing over the top and toss until every shred is coated. 

Cover and refrigerate for at least 2 hours before serving. Overnight is even better; that’s when it tastes most like KFC.

Make it a Meal

This coleslaw is the cookout side that goes with everything, but here are the pairings we make it for most often.

Fried Chicken: Crispy Fried Chicken, Fried Chicken Tenders, and Chick Fil A Nuggets are natural matches given the KFC inspiration.

Pulled Pork Sandwiches: Pile the slaw right on top of a pulled pork sandwich. → Try one of these recipes: Slow Cooker Pulled Pork, Dr. Pepper Pulled Pork, or Mississippi Pulled Pork.

Seafood: A scoop of cool, creamy slaw is just right next to Fried Catfish, Fried Shrimp, or Crab Cakes.

Burgers and Cookouts: Grilled Hamburgers with a side of slaw and a wedge of Honey Cornbread is a classic Southern plate.

Storage and Make-Ahead

Make Ahead: Coleslaw is one of the rare make-ahead sides that genuinely improves overnight. Make it the day before your cookout, cover tightly, and refrigerate. The flavors deepen and the texture is at its peak the next day.

Store: Leftover coleslaw keeps in an airtight container in the refrigerator for 3 to 4 days. It’s at its best within the first 1 to 2 days. After that, the cabbage gives up water and the slaw gets noticeably softer.

Freeze: Don’t freeze coleslaw. The cabbage turns mushy and watery once thawed, and the mayo dressing will separate.

Frequently Asked Questions

Why is my coleslaw dressing watery or separated?

A thin, pooling dressing is actually how this style of slaw is supposed to look, just like KFC’s. The buttermilk and milk make it intentionally thinner than a deli-style slaw.

Can I use a bag of pre-shredded coleslaw mix?

Yes. Swap in about 9 cups of store-bought coleslaw mix in place of the cabbage and carrots. The texture won’t be quite as fine as a freshly food-processed batch (the bagged shreds tend to be longer), but it’s a great shortcut when you’re short on time. 

For the bagged-mix route, my easy coleslaw dressing is a thicker option built specifically for that shortcut.

Why does my coleslaw taste bland or flat?

Three usual culprits. First, it hasn’t chilled long enough. Coleslaw needs at least 2 hours in the fridge for the flavors to develop, and overnight is even better. Second, the seasoning is shy. Taste after chilling and add more salt and pepper if it’s underseasoned. Third, the dressing-to-cabbage ratio is off. If you used a larger head of cabbage than the recipe calls for, the dressing gets stretched thin and everything tastes muted. 

Can I make coleslaw the night before?

Absolutely, and you should. This recipe genuinely tastes better after a long chill. Make it up to 24 hours ahead, cover tightly, and refrigerate. Give it a stir just before serving to redistribute the dressing. 

More Classic Cookout Sides

• Easy Potato Salad
• Southern Potato Salad
• Old-Fashioned Cornbread Salad
• English Pea Salad
• Southern Macaroni Salad