Making homemade coleslaw recipe at home is so much easier than you’d think, and honestly, it tastes better than anything you can buy. I’ve been making this creamy, tangy slaw for years now, and it’s become the side dish my family actually looks forward to.
This version is my take on that iconic crispy-yet-creamy coleslaw you get at the chicken place, you know the one. The secret is in the balance of the dressing and keeping those cabbage pieces nice and small, just like the original.
What I love most is how forgiving this recipe is. You don’t need any fancy equipment or special skills, just a food processor and about 10 minutes of your time.
Ingredients You'll Need
The beauty of this coleslaw is that you probably have most of these ingredients in your kitchen right now. A head of green cabbage, some carrots, and a simple creamy-tangy dressing come together to make something truly special.
- Green cabbage, Look for a firm, heavy head at the store. You’ll want about 7 to 8 cups once it’s chopped, which is roughly one medium head.
- Carrots, Half a cup of shredded or chopped carrot adds a touch of natural sweetness and a pop of color. Fresh carrots work best.
- Mayonnaise and buttermilk, These two create that creamy base. The buttermilk adds tanginess without making it too heavy.
- Vinegar and lemon juice, Together these bring brightness and that signature tangy flavor that makes this slaw so crave-worthy.
- Mustard powder and sugar, Just a touch of each rounds out the flavors and keeps everything balanced and delicious.
Making Homemade KFC-Style Coleslaw, Step by Step
Here’s how to put it all together in just a few simple steps:
Step 1: Prep Your Vegetables
Cut your cabbage into rough chunks and place them in a food processor. Pulse in batches until the pieces are small, about the size of a grain of rice, but not mushy. Transfer to a large bowl, then do the same with your carrots, and add both to the bowl along with the minced onion.
Step 2: Make the Dressing
In a separate small bowl, grab a whisk and combine the mayonnaise, buttermilk, vinegar, lemon juice, sugar, mustard powder, salt, and pepper. Whisk until everything is smooth and well blended with no lumps.
Step 3: Combine Everything
Pour that creamy dressing over your chopped vegetables and mix really well until every piece of cabbage is coated. Use a large spoon or spatula and don’t be shy, make sure the dressing gets everywhere.
Step 4: Taste and Adjust
Give it a quick taste and add a pinch more salt or pepper if you’d like. Sometimes I add just a tiny squeeze of extra lemon juice if I want it a bit more tangy.
Ways to Switch It Up
- Add a tablespoon of fresh dill or a pinch of celery seed for an herby twist.
- Mix in a small amount of shredded purple cabbage for a pretty color variation.
- Stir in a tablespoon of pickle relish if you love a tangy, slightly sweet flavor.
- Add a touch of garlic powder or a few finely minced garlic cloves for extra depth.
Angela's Best Tips
- Don’t over-process your cabbage in the food processor, use the pulse button and work in batches so you end up with small, uniform pieces instead of cabbage mush.
- Mince your onion as fine as you possibly can so the flavor is subtle and doesn’t overpower the slaw. Small pieces blend in beautifully.
- Use a whisk to combine your dressing ingredients instead of a fork, it helps everything come together smoothly without lumps.
- If you’re making this ahead, chop the vegetables and prepare the dressing separately, then mix them together just before serving to keep the cabbage crisp.
- Taste as you go and don’t be afraid to adjust the seasonings. Some people like it tangier, others prefer it a bit sweeter, make it your own.
Why This One's a Keeper
- Ready in under 15 minutes with zero stress or complicated steps
- Creamy, tangy flavor that pairs perfectly with fried chicken, pulled pork, or hot dogs
- Makes enough to feed a crowd, this recipe easily serves 8 people
- Stays fresh in the fridge for days, making it perfect for meal prep
- Tastes like the restaurant version but costs just a few dollars to make at home
Swaps and Substitutions
- Use Greek yogurt mixed with a little milk instead of buttermilk for a lighter version.
- Swap the white vinegar for apple cider vinegar if that’s what you have on hand.
- Lime juice works beautifully in place of lemon juice for a different citrus note.
- If you don’t have mustard powder, a teaspoon of Dijon mustard gives a similar flavor.
Serve It With
- Pile it high next to crispy fried chicken for that classic combo everyone loves.
- Top pulled pork sandwiches with a generous scoop for crunch and flavor.
- Serve alongside grilled hot dogs or your favorite backyard barbecue meal.
- Use it as a fresh topping for fish tacos or pulled pork tacos for brightness and texture.
- More Side Dishes to round out the menu
More Easy Recipes
Homemade KFC-Style Coleslaw
Ingredients
Equipment
Method
- Chop the cabbage in the food processor. It must be small, just slightly larger than the size of rice. You can shred the carrots or chop them as you did the cabbage. Add the cabbage, carrots, and minced onion to a large bowl
- In a small bowl, using a whisk, combine the mayonnaise, buttermilk, mustard powder, vinegar, lemon juice, sugar, salt, and pepper
- Add the dressing to the veggies and mix until well combined
