Traditional Coleslaw Recipe {KFC Copycat!}

Crunchy, sweet, creamy and tangy -- this traditional coleslaw recipe is the perfect side dish for all of your summer cookouts, picnics, and potlucks!

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 - 12 people

Calories 133kcal

Author Blair Lonergan

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

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.

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.