This traditional coleslaw recipe features finely shredded cabbage and carrots that are tossed in a sweet, creamy, and tangy dressing. The classic side dish is delicious alongside fried chicken, pulled pork barbecue, fried shrimp, crab cakes, and cornbread.
Table of Contents
If you love coleslaw, be sure to try this vinegar coleslaw and this Chinese ramen noodle coleslaw, too!
How to Make this Traditional Coleslaw Recipe | 1-Minute Video
What to Know Before You Get Started
- This traditional coleslaw recipe is an easy KFC copycat! Just like Kentucky Fried Chicken’s signature side dish, the crunchy cabbage and carrots are chopped into small pieces, and then tossed in a light, sweet, and creamy dressing.
- You can use a combination of green cabbage and red cabbage if you like the variety.
- For the classic KFC coleslaw texture, use the shredding disc on a food processor to chop the cabbage and carrots very finely. The food processor also makes the job quick and easy! Just remove the tough outer leaves from the cabbage and cut out the core. Chop the cabbage head into wedges that will fit into the opening on your food processor. Then just shred and go! The carrots can be shredded in the same way, but make sure to peel them first.
- If you don’t have a food processor, you can use a box grater or a sharp knife to shred the vegetables.
- Grate the onion very finely. I use a microplane for this task, which creates an onion pulp that blends smoothly into the dressing.
- Just like KFC’s, this slaw dressing is very thin and will accumulate at the bottom of the dish. That’s normal! Just drain off any extra dressing or use a slotted spoon for serving.
Directions
A classic coleslaw recipe is the best side dish to pair with fried seafood, pulled pork sandwiches, or your favorite summer fare. Bring the dish to your next potluck, picnic, or cookout — it’s always well received. If you’re like me and you love a good deli-style, homemade coleslaw, then this is the dish for you! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the mayo dressing.
- Chop or shred the vegetables by hand or with a food processor.
- Toss together the shredded cabbage and carrots.
- Pour the dressing over the vegetables, then toss to coat.
- Cover and chill the coleslaw for at least 2 hours (or overnight) before serving. This gives the vegetables a chance to marinate in the dressing for the best flavor and texture.
Serving Suggestions
This classic Southern coleslaw pairs nicely with almost any of your favorite meat-based or seafood entrees, including grilled burgers or hot dogs, homemade chicken nuggets, this chick fil a chicken nuggets recipe, baked bbq chicken breast, grilled bbq chicken, a bbq chicken wrap, marinated beef kabobs, Crock Pot pulled pork, crock pot brisket, grilled steak, crock pot meatballs, this ground beef casserole recipe, slow cooker French dip, stuffed pepper soup, ham salad, this sausage rice recipe, fried shrimp, oven fried fish, grilled shrimp, this fried catfish recipe, and fried oysters.
Storage
The coleslaw will last in an airtight container in the refrigerator for 3-4 days. It tends to get watery and soft as it sits, so it’s best when enjoyed within 1-2 days of preparation. Do not freeze coleslaw, since the vegetables will be mushy and soggy when thawed.
More Classic Sides to Try
Jiffy Corn Casserole
50 minutes mins
Okra and Tomatoes — a Southern Classic
40 minutes mins
Easy Broccoli Casserole
30 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Traditional Coleslaw Recipe
Ingredients
- 8 cups finely chopped or shredded cabbage (I use the shredding disc on a food processor)
- 1 cup peeled and shredded carrots
- ½ cup mayonnaise (I prefer Duke's brand)
- ⅓ cup granulated sugar
- ¼ cup milk
- ¼ cup buttermilk
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons grated onion
- 1 tablespoon lemon juice
- ¾ teaspoon kosher salt
- ¾ teaspoon celery salt
- Ground black pepper, to taste
Instructions
- In a medium bowl or large measuring cup, whisk together the mayonnaise, sugar, milk, buttermilk, sour cream, vinegar, grated onion, lemon juice, salt, celery salt and pepper. Set aside.
- In a large bowl, toss together the cabbage and carrots.
- Pour the dressing over the cabbage mixture. Toss to coat.
- Cover and refrigerate for at least 2 hours (or overnight) before serving.
Notes
Nutrition
Traditional Coleslaw Recipe Variations
- Add fresh herbs to the dressing, such as chopped parsley, chives, or dill.
- If you don’t have celery salt, you can substitute with celery seed and some additional kosher salt.
- I like a sweet Vidalia onion in the dressing, but you can use any white or yellow onion that you prefer.
- Swap out the apple cider vinegar and use distilled white vinegar, red wine vinegar, or champagne vinegar.
- Add some Dijon mustard to the dressing for a bit of zesty tang.
- Instead of shredding your own cabbage and carrots, use 9 cups of store-bought coleslaw mix.
This post was originally published in May, 2021. It was updated in July, 2024.
How can I get skinny French toast frappe recipe?
Hi, Dee! That’s a very old recipe that’s no longer on my site, but here are the details in case you want to try it:
Skinny French Toast Frappe
Serves 1
Prep: 2 mins
1 teaspoon Folgers Instant Coffee granules
1-2 cups ice (I like to use 2 cups for a very thick smoothie)
1 cup unsweetened vanilla almond milk (or other milk of choice)
1 scoop (about ¼ cup) vanilla protein powder
¼ teaspoon maple extract (or flavoring)
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
Optional: whipped cream for garnish
Add all ingredients to a blender and puree until thick and smooth. Garnish with whipped cream, if desired. Serve immediately!
Oooh, so glad I clicked on for the above recipe or else I’d never have seen the request which Dee Reed ask for!! Yum! The French Toast Frappe recipe sounds sooo delicious, too… will have to try it (writing down the recipe now to make at later date)!
I also will be trying the delicious looking (copycat) KFC coleslaw! I like KFC’s coleslaw a bit, but wondering if you changed it up to taste a bit better than theirs? I can’t wait to make this as I have everything but the buttermilk in the fridge now in order to make this. I will come back later to rate it.
Thanks for such inspiring & tasteful recipes, Blair! I love your site!
Thank you, Tricia! We’re so happy to have you here and can’t wait to hear what you think of the recipes!
You know you can Make buttermilk at home with milk and lemon juice or vinegar?
Yes, that’s correct!