Description
KFC-Style Coleslaw — a creamy, sweet-and-tangy copycat cabbage side dish perfect for cookouts, fried chicken dinners, and easy meal prep. Makes 8 servings in 20 minutes with 11 simple ingredients.
Ingredients
Scale
- 1 small head green cabbage (finely chopped, about 8 cups)
- 1 medium carrot (shredded)
- 2 tablespoons finely minced onion (optional)
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons white vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Your Ingredients: Finely chop the cabbage and shred the carrot. Optionally, chop the onion.
- Make the Dressing: In a bowl, whisk together mayonnaise, sugar, milk, buttermilk, vinegar, lemon juice, salt, and pepper.
- Combine the Coleslaw: Pour the dressing over the cabbage mixture and toss to coat.
- Chill and Marinate: Cover and refrigerate for at least 2 hours.
- Serve: Give the coleslaw a stir and transfer to a serving dish.
Notes
- Refrigerator (assembled): Transfer the dressed slaw into an airtight glass or BPA-free plastic container, pressing a layer of plastic wrap directly onto the surface before sealing the lid. This contact barrier slows oxidation and prevents the top layer from drying out. Properly stored at 34–38°F, the assembled slaw stays fresh for up to 3 days. Stir gently before serving—the dressing naturally pools at the bottom overnight, and a quick fold redistributes it evenly.
- Refrigerator (components separated): Store the chopped cabbage and shredded carrot in one container with a paper-towel liner, and keep the whisked dressing in a sealed mason jar. Separated components last up to 4 days refrigerated because the vegetables aren’t breaking down from the dressing’s acidity. Combine and toss no more than 30 minutes before serving for maximum crunch. This method is ideal for caterers and weekend entertainers.
- Freezer (not recommended): Freezing this creamy slaw is not recommended. Mayonnaise-based dressings separate and become grainy when frozen and thawed because the emulsion breaks irreversibly. Shredded cabbage also loses its signature crunch, turning limp and waterlogged after defrosting. According to food storage guidelines, creamy salads should be consumed within 3 days of preparation for best quality and safety.
- Refreshing leftovers (stir method): Day-two slaw often thickens as cabbage releases moisture that dilutes the dressing. To refresh, add 1 tablespoon of cold buttermilk and 1/2 teaspoon of white vinegar, then toss gently for 15 seconds. This restores the creamy-tangy consistency without making a new batch. Taste and adjust salt if needed—dilution can mute seasoning slightly after 2 days.
- Transport and serving safety: When bringing the slaw to outdoor events, nestle the sealed container inside a cooler with ice packs and ensure the internal temperature stays below 40°F. Mayonnaise-based sides should not sit at room temperature longer than 2 hours—or 1 hour if the ambient temperature exceeds 90°F. Use a shallow serving bowl set over a larger bowl of crushed ice to keep it chilled throughout a cookout.
- Prep Time: 20
- Category: Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 generous
- Calories: 138 calories
- Sugar: 13g
- Sodium: 234mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg