The best homemade coleslaw features finely shredded cabbage and carrots that are tossed in a sweet, creamy, and tangy dressing. This simple, make-ahead side dish tastes just like the KFC coleslaw recipe! Serve it with fried chicken, pulled pork barbecue, fried shrimp or crab cakes and cornbread. The versatile and easy slaw will soon become a family favorite!
Easy Coleslaw
This homemade coleslaw 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. It's 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, traditional coleslaw recipe, then this is the dish for you!
Ingredients for Homemade Coleslaw
This is a quick overview of the simple ingredients that you'll need for a homemade coleslaw recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Green cabbage: you'll need 8 cups of shredded cabbage, which is approximately one large head.
- Carrots: peel them first, and then shred the carrots in the same way that you shred the cabbage.
- Mayonnaise, sour cream, milk and buttermilk: the base of the creamy, tangy homemade coleslaw dressing.
- Granulated sugar: the classic KFC coleslaw recipe is quite sweet, so you'll need a good amount of sugar in the dressing.
- Apple cider vinegar and lemon juice: a bright, acidic touch to the dressing.
- Onion: sweet Vidalia onions are my preference, but any white or yellow onion will work. Grate it very finely (almost to a pulp), and then add the grated onion and its juices to the dressing.
- Celery salt, kosher salt and pepper: for even more flavor in the dressing.
How to Cut Cabbage for Coleslaw
You can grate the cabbage and carrots by hand on a box grater or chop them with a knife; however, if you want to achieve that classic texture that you find in deli-style coleslaw and in KFC coleslaw, then you'll need to use the shredding disc on a food processor. To do so, 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.
How to Make Homemade Coleslaw
With help from a food processor, this easy recipe comes together in just minutes!
- Toss together the shredded cabbage and carrots.
- Whisk together the dressing in a separate bowl.
- Pour the dressing over the vegetables, then toss to coat.
- Cover and refrigerate for at least 2 hours.
What to Serve with Creamy Coleslaw
This classic Southern side dish pairs nicely with almost any of your favorite meat-based or seafood entrees. Here are some ideas to serve with your homemade coleslaw:
- Dr. Pepper Pulled Pork, Slow Cooker Pulled Pork with Alabama White BBQ Sauce, or Mississippi Roasted Pork Shoulder
- Slow Cooker Beef BBQ Sandwiches
- Sloppy Joes or Grilled Hamburgers
- Crispy Fried Fish Sandwiches, Oven-Fried Fish or Southern Fried Catfish
- Crispy Fried Shrimp or Fried Oysters
- Crab Cakes
- Fish Tacos or Blackened Salmon
- Crock Pot Beef Barbacoa Tacos
- Grilled Chicken, Oven BBQ Chicken Breast, French Fried Onion Chicken or Oven-Fried Cornflake Chicken
- Sweet Tea Brined Chicken
- Crispy Buttermilk Fried Chicken, Chicken Tenders or Fried Chicken Cutlets with Country Gravy
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.
Recipe Variations
- Add fresh herbs to the dressing, such as chopped parsley, chives or dill.
- 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.
- Instead of shredding your own cabbage and carrots, use 8 cups of store-bought coleslaw mix.
Tips for the Best Homemade Coleslaw Recipe
- 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!
- Grate the onion very finely. I use a microplane for this task, which creates an onion pulp that blends smoothly into the dressing.
- 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.
- Just like KFC's, this coleslaw 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.
More Easy Slaw Recipes to Try
- Vinegar Coleslaw
- Easy Creamy Coleslaw Dressing
- Amish Sweet and Sour Coleslaw
- Fennel and Apple Slaw
- Ramen Noodle Coleslaw
Homemade Coleslaw {KFC Copycat!}
Ingredients
- 8 cups finely chopped or shredded cabbage (I use the shredding disc on a food processor)
- 1 cup shredded carrots
- ½ cup mayonnaise
- 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 large bowl, toss together the cabbage and carrots. Set aside.
- In a separate bowl or large measuring cup, whisk together the mayonnaise, sugar, milk, buttermilk, sour cream, vinegar, grated onion, lemon juice, salt, celery salt and pepper.
- Pour the dressing over the cabbage mixture. Toss to coat.
- Cover and refrigerate for at least 2 hours (or overnight) before serving.
Notes
- For the classic KFC coleslaw texture, use the shredding disc on a food processor to chop the the cabbage and carrots into a very fine dice. The food processor also makes the job very quick and easy!
- Grate the onion very finely. I use a microplane for this task, which creates an onion pulp that blends smoothly into the dressing. You'll also want to include the juices from the grated onion for more flavor.
- 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.
- Just like KFC's, this coleslaw 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.
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!