Classic Homemade Coleslaw

Square overhead shot of a bowl of homemade coleslaw.

Crunchy, sweet, creamy, and tangy, this classic homemade coleslaw is the perfect make-ahead side for cookouts, picnics, and potlucks. It tastes just like KFC's signature slaw.

Course Salad, Side Dish

Cuisine American, Southern

Keyword easy coleslaw, homemade coleslaw, KFC coleslaw recipe, southern coleslaw, traditional coleslaw recipe

Prep Time 15

Chilling Time 2

Total Time 2 15

Servings people

Calories 133kcal

Author Blair Lonergan

Ingredients

8 cups finely chopped or shredded cabbage (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 (or ½ teaspoon onion powder)
1 tablespoon lemon juice
¾ teaspoon kosher salt
¾ teaspoon celery salt
Ground black pepper, to taste

Instructions

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 a food processor and shred with the shredding disc. Peel the carrots and shred the same way.
Whisk the dressing. 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 until smooth.
Toss to coat. 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 chill. Refrigerate for at least 2 hours before serving (overnight is best). Serve with a slotted spoon to leave any pooled dressing behind.

Video

Notes

For the classic KFC texture, use a food processor with the shredding disc to chop the cabbage and carrots very finely. A box grater or sharp knife works, too. Take your time for small, uniform pieces.
Grate the onion finely with a microplane or the small holes of a box grater so it blends smoothly into the dressing.
The dressing is intentionally thin and will pool at the bottom of the bowl, just like KFC's. Use a slotted spoon for serving.
Plan to chill for at least 2 hours before serving. Overnight is even better. The slaw needs that time for the flavors to develop and the texture to come together.
No celery salt? Substitute ½ teaspoon celery seed plus a pinch of extra kosher salt.
Vinegar swap. Apple cider vinegar gives the dressing its tang, but distilled white vinegar, red wine vinegar, or champagne vinegar will all work.
For more color, use a combination of green and red cabbage.
Shortcut option. Swap in 9 cups of store-bought coleslaw mix for the cabbage and carrots.
Add fresh herbs like chopped parsley, chives, or dill to the dressing for a brighter flavor.
Storage: Refrigerate in an airtight container for 3 to 4 days. Best within the first 2 days. Don't freeze.

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