Description

This classic KFC-inspired creamy coleslaw features finely chopped green cabbage, shredded carrots, and a tangy, smooth dressing made from mayonnaise, buttermilk, lemon juice, and a touch of sugar. Perfectly balanced with a subtle hint of onion and vinegar, this coleslaw is a crisp, refreshing side dish that everyone will love. It’s easy to prepare with simple ingredients and tastes best when chilled for a few hours to blend the flavors beautifully.

Ingredients

Scale

Dressing

1/2 cup mayonnaise (provides the creamy base; use vegan mayo for a plant-based version)
1/3 cup granulated sugar (balances the tanginess; adjust to taste for desired sweetness)
1/4 cup whole milk (helps lighten the dressing; use almond milk for a dairy-free option)
1/4 cup buttermilk (adds richness; substitute with milk mixed with lemon juice if needed)
2 1/2 tbsp freshly squeezed lemon juice (brightens flavors beautifully)
1 1/2 tbsp distilled white vinegar (enhances tang; apple cider vinegar works well too)
1/2 tsp fine sea salt (enhances all the flavors wonderfully)
1/4 tsp ground black pepper (adds a subtle warmth)

Vegetables

4 cups finely chopped green cabbage (aim for rice-sized pieces for that perfect crunch)
1/4 cup shredded carrot (adds a splash of color and sweetness)
2 tbsp minced white onion (gives a mild, savory kick)

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Instructions

Prepare the Vegetables: Finely chop the green cabbage and shred the carrots into rice-sized pieces to achieve the perfect texture and crunch characteristic of this coleslaw.
Make the Dressing: In a large mixing bowl, vigorously whisk together mayonnaise, sugar, whole milk, buttermilk, freshly squeezed lemon juice, distilled white vinegar, sea salt, and ground black pepper until the mixture is smooth and creamy.
Toss the Vegetables: Add the finely chopped cabbage, shredded carrots, and minced white onion to the bowl with the dressing. Gently toss them together until all the vegetables are evenly coated with the creamy dressing.
Chill to Blend Flavors: Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 2 hours. For optimal flavor development, it’s best to let it chill overnight, allowing the dressing to fully meld with the vegetables.

Notes

For a vegan version, substitute mayonnaise with vegan mayo and use almond milk instead of whole milk and buttermilk.
Adjust sugar quantity to your taste to control the sweetness level of the dressing.
Make sure to finely chop the cabbage into very small pieces to achieve the classic KFC coleslaw texture.
For best results, prepare the coleslaw at least a couple of hours ahead to let the flavors meld well before serving.
You can substitute distilled white vinegar with apple cider vinegar for a slightly different tang profile.