Updated: July 11, 2026
If you’ve ever had KFC coleslaw, then you already know why it’s so unforgettable. That sweet, creamy, perfectly balanced dressing has been one of my favorite side dishes since I was a kid, and it’s exactly what inspired this homemade KFC copycat coleslaw recipe. After plenty of testing in my own kitchen, I finally landed on a version that tastes just like I remember, crisp, creamy, and made with simple ingredients. It’s now my go-to coleslaw recipe for BBQs, fried fish, cookouts, and Sunday dinners.
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Why You’ll Love This Recipe
- Tastes just like KFC coleslaw. Sweet, creamy, and perfectly tangy with that classic flavor everyone loves.
- Made with simple pantry ingredients. No fancy ingredients or special techniques required.
- Perfect make-ahead side dish. It actually tastes even better after chilling for a few hours or overnight.
- Great for every cookout. Serve it with pulled pork, BBQ chicken, burgers, hot dogs, fried fish, or shrimp tacos.
- Budget-friendly. A single head of green cabbage makes a generous batch that’s perfect for feeding a crowd.
What Is Coleslaw?
Coleslaw is a salad dish that should be served chilled and is primarily made from shredded raw cabbage, and often mixed with other vegetables such as onions and carrots. After all vegetables are finely shredded, they are typically tossed and dressed with a mayonnaise-based dressing. Personally, I like to add buttermilk and lemon juice as well to my coleslaw, which makes this dish creamy and bright.
Ingredients You’ll Need
Below you will find a list of ingredients for this recipe. Detailed measurements can be found in the recipe card below:
- Green Cabbage – The crisp green cabbage creates the fresh, crunchy base of this classic coleslaw recipe while soaking up the creamy dressing.
- Shredded Carrots – Shredded carrots add natural sweetness, vibrant color, and a subtle earthy flavor that balances the dressing.
- Sweet Onion – Sweet onion provides just enough onion flavor without overpowering the slaw, adding depth to every bite.
- Mayonnaise – Mayonnaise creates the rich, creamy base that gives this coleslaw dressing its signature texture.
- Granulated Sugar – Sugar balances the vinegar and lemon juice while creating the signature sweetness found in a classic KFC coleslaw recipe.
- Buttermilk – Buttermilk adds a subtle tang while making the dressing lighter and incredibly creamy.
- Milk – Milk thins the dressing to the perfect consistency so it coats every piece of cabbage evenly.
- Fresh Lemon Juice – Fresh lemon juice brightens the dressing with fresh citrus flavor and balances the richness of the mayonnaise.
- White Distilled Vinegar – White vinegar gives the dressing its classic tangy bite while enhancing the fresh vegetables.
- Onion Powder – Onion powder reinforces the onion flavor without adding extra texture.
- Garlic Powder – Garlic powder adds a subtle savory note that rounds out the dressing.
- Salt & Black Pepper – Salt enhances every flavor while black pepper adds just a hint of warmth.
How to Make the Best Coleslaw Recipe
Below you’ll find step-by-step photos showing exactly how to make this easy homemade coleslaw recipe. The full list of ingredients and detailed measurements can be found in the recipe card below.
STEP 1: Make the Coleslaw Dressing – In a large mixing bowl, whisk together the mayonnaise, sugar, buttermilk, milk, lemon juice, white vinegar, onion powder, garlic powder, salt, and pepper until smooth and creamy. Set aside while you prepare the vegetables.
STEP 2: Prepare the Cabbage – Remove the outer leaves from the cabbage and cut it in half. Carefully remove the tough core, wash the cabbage thoroughly, and cut it into large chunks.
STEP 3: Chop the Vegetables – Add the cabbage, shredded carrots, and chopped sweet onion to a food processor. Pulse several times until the vegetables are finely chopped but still have texture. Be careful not to over-process, as this can make the cabbage watery.
STEP 4: Toss and Chill – Transfer the cabbage mixture to a large bowl. Pour the prepared dressing over the vegetables and stir until everything is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor. Stir once more before serving.
Homemade Coleslaw Dressing Recipe Variations
This homemade coleslaw dressing is easy to customize based on your taste. Here are a few simple ways to make it your own:
- Make it tangier: Add an extra tablespoon of fresh lemon juice or white distilled vinegar.
- Make it sweeter: Stir in 1 to 2 tablespoons more granulated sugar for a sweeter Southern-style coleslaw.
- Lighten it up: Replace some or all of the mayonnaise with plain Greek yogurt for a lighter, protein-packed dressing.
- Add some heat: Mix in a pinch of cayenne pepper, crushed red pepper flakes, or a few dashes of hot sauce.
- Add fresh herbs: Stir in chopped parsley, dill, or chives for extra freshness and flavor.
Storage & Make Ahead Tips
- Store leftover coleslaw in an airtight container in the refrigerator for up to 3-4 days.
- This recipe is even better the next day after the flavors have had time to meld together.
- Give the coleslaw a good stir before serving since the dressing naturally settles to the bottom of the bowl.
- Avoid freezing, as the creamy dressing will separate and the cabbage will lose its crisp texture.
- If making for a cookout, prepare it the night before for the very best flavor.
What to Serve with Coleslaw
This creamy homemade coleslaw pairs perfectly with:
- Southern Baked Beans
- Pulled Pork Sandwiches
- BBQ Chicken Wings
- BBQ Ribs
- Fried Fish
- Potato Salad
- Broccoli Salad
- Grilled Pork Chops
FAQ
Can I use pre-shredded cabbage or coleslaw mix?
Absolutely! Using a store-bought coleslaw mix is a great time-saver. Just add it to the homemade dressing and mix well.
Can I make this coleslaw without mayonnaise?
Yes you can! Simply substitute Greek yogurt for mayonnaise in this recipe or use a mix of sour cream and olive oil for a lighter, tangier option.
Can I freeze coleslaw?
Freezing is not recommended for creamy coleslaw, as the dressing can separate and the veggies may lose their crunch. For best results, enjoy it fresh or refrigerated.
How do I keep the dressing from getting watery?
To prevent watery coleslaw, use fresh veggies and avoid overdressing. For extra crunch, lightly salt the chopped cabbage, let it sit for 15 minutes, then pat dry before adding the dressing.
Recipe Card
Best Homemade Coleslaw Recipe
Ingredients
- 1 head Medium Cabbage
- 6 oz Shredded Carrots
- ¼ Medium Sweet Onion
- ½ cup Mayonnaise
- ⅓ cup Granulated Sugar
- ¼ cup Buttermilk
- ¼ cup Milk
- 2 tbsp Lemon Juice, freshly squeezed
- 1½ tbsp White Distilled Vinegar
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- Salt & Pepper to Taste
Instructions
Coleslaw Dressing Recipe
- In a large bowl combine: 1/2 cup Mayonnaise, 1/3 cup Granulated Sugar, 1/4 cup Buttermilk, 1/4 cup Milk, 2 tbsp Lemon Juice, freshly squeezed, 1.5 tbsp White Distilled Vinegar, 1/4 tsp Onion Powder, 1/4 tsp Garlic Powder, Salt and Pepper to taste. Whisk ingredients together until combined. Set aside.
Coleslaw Recipe
- Take a medium cabbage, peel and remove the outer leaves. Cut cabbage in half and remove center core. Wash, chop cabbage into chunks and place inside food processor container. Note: If you do not have a food processor, you can shred by hand, but this will take longer.
- Add the cabbage, shredded carrots, and chopped sweet onion to a food processor. Pulse several times until the vegetables are finely chopped but still have texture. Be careful not to over-process, as this can make the cabbage watery.
- Transfer the cabbage mixture to a large bowl. Pour the prepared dressing over the vegetables and stir until everything is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor. Stir once more before serving.
Notes
- Flavor Tip: For the best flavor, refrigerate the coleslaw for at least 2 hours before serving, although overnight is even better.
- How to Chop: Pulse the vegetables in a food processor just until finely chopped. Over-processing can make the cabbage watery.
- Time Saving Tip: A bag (14–16 ounces) of coleslaw mix can be substituted to save time.
- Serving Tip: Give the coleslaw a good stir before serving since the dressing may settle as it chills.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you loved this Homemade Coleslaw Recipe, be sure to check out some of my other Southern cookout favorites! Whether you’re planning a backyard BBQ, family reunion, or weeknight dinner, these easy recipes pair perfectly with this creamy coleslaw. When you make this recipe, I’d love to see it! Tag me on Instagram @elicitfolio so I can cheer you on, follow me on Pinterest for more easy Southern-inspired recipes, and don’t forget to leave a comment and star rating below.
Your coleslaw recipe is a kitchen gem! The step-by-step guide and clear instructions make whipping up this classic treat a breeze. The personal touch in your explanations adds warmth. A deliciously simple recipe that’s now a favorite in my cookbook!
A great for a quick side for dinner and lunch. I’ll add this recipe to my cookbook to use when I get a chance.
This is such an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more1 Thank you
This is a seriously good homemade colesaw. It will surely be a favorite in the house.
I love that this coleslaw is quick and easy to make. It is even easy to make in advance.
I really appreciate you giving a step-by-step guide! This looks really good thanks for sharing this with us
Oh yum. Opened your recipe and said to myself “haven’t had coleslaw for ages”. Fish and coleslaw now on today’s lunch menu
I make Cole slaw often and this is one of my go-to recipes! So good!