This creamy coleslaw has been a staple on our table ever since I recreated the signature KFC version years ago. I first made it for a backyard barbecue when a friend asked if I could mimic the classic side dish; the texture and flavor were so close that everyone insisted I share the recipe. The balance of sweet, tangy, and creamy — with cabbage chopped extremely fine so each forkful melts on the tongue — is what makes this coleslaw unforgettable. It arrives chilled, slightly sweet from the sugar, bright from lemon and vinegar, and rich from mayonnaise and a touch of whole milk and buttermilk. There are small, specific techniques behind the authentic mouthfeel: chopping the cabbage to a rice-sized consistency, whisking the dressing until it’s fully emulsified, and giving it time in the fridge so the vegetables soften and the flavors knit together. I love making a double batch the night before a big gathering because it saves time on the day and tastes even better after an overnight rest. This version uses straightforward pantry ingredients and is forgiving for home cooks — but don’t skimp on the chopping or the chill time if you want that genuine creamy, tender result.

Ingredients

• Dressing - Mayonnaise: 1/2 cup mayonnaise. Choose a full-fat brand for best richness and mouthfeel; I prefer a classic jarred American-style mayo for the clean, tangy base.
• Dressing - Sugar: 5 tablespoons plus 1 teaspoon granulated sugar (approximately 65 g). This is the sweet backbone — white granulated sugar gives the clean sweetness needed for the signature flavor.
• Dressing - Milk: 1/4 cup whole milk. Adds creaminess and thins the dressing so it coats the vegetables evenly.
• Dressing - Buttermilk: 1/4 cup buttermilk. If unavailable, you can use 1/4 cup milk plus 1 teaspoon lemon juice, but buttermilk gives a subtle tang that’s important.
• Dressing - Lemon juice: 2 tablespoons + 2 teaspoons freshly squeezed lemon juice (about 38 ml). Freshly squeezed is essential for brightness.
• Dressing - Distilled white vinegar: 1 tablespoon + 1 1/2 teaspoons. Helps balance the sweetness with a clean acidity.
• Dressing - Salt & pepper: 1/2 teaspoon fine sea salt and 1/8 teaspoon ground black pepper. Season carefully — the salt heightens the flavors without making the slaw taste overtly salty.
• Vegetables - Green cabbage: About 1 pound 12 ounces (800 g) finely chopped. Use a firm head of cabbage and remove any bruised outer leaves; the finer the chop, the better the texture.
• Vegetables - Carrot: 2 tablespoons shredded carrot (about 1 ounce / 30 g). Just a touch of carrot for color and faint sweetness.
• Vegetables - White onion: 2 tablespoons minced white onion (about 20 g). Milled very fine so it integrates into the dressing rather than adding sharp bites.

Instructions

Finely chop vegetables: Remove the cabbage core, halve the head, and slice very thinly. Then turn the strips and cross-chop until you achieve a rice-sized consistency — this is crucial for the classic silky texture. Grate or shred the carrot finely and mince the white onion until almost paste-like so pieces disappear into the dressing. A sharp chef’s knife and a steady hand make the best results; if using a food processor, pulse carefully to avoid turning the cabbage mushy. Make the dressing: In a large mixing bowl, whisk together 1/2 cup mayonnaise, 5 tbsp + 1 tsp (approx. 65 g) granulated sugar, 1/4 cup whole milk, 1/4 cup buttermilk, 2 tbsp + 2 tsp lemon juice, 1 tbsp + 1 1/2 tsp distilled white vinegar, 1/2 tsp fine sea salt, and 1/8 tsp ground black pepper. Whisk vigorously until smooth and fully emulsified — about 1 minute. You’re aiming for a glossy, pourable dressing with no graininess from the sugar. Combine vegetables and dressing: Add the finely chopped cabbage, shredded carrot, and minced onion to the dressing. Fold gently but thoroughly with a spatula until every piece is evenly coated. Taste and adjust seasoning: if it needs more brightness, add a little extra lemon; if too sharp, a pinch more sugar will round it out. Chill to develop flavor: Cover the bowl tightly and refrigerate for a minimum of 2 hours to allow the vegetables to soften and the flavors to meld. For the most authentic texture and peak flavor, let the mixture rest overnight — the slaw will taste sweeter and creamier after a long chill.

Storage Tips

Keep the coleslaw in an airtight container in the refrigerator. It stays at peak quality for about 3 days; the texture will continue to soften over time as the cabbage releases moisture. If you plan to make it more than 3 days ahead, reduce the mayonnaise slightly and add more just before serving to refresh texture. Never leave the salad at room temperature for more than 2 hours, and use a rigid plastic or glass container to prevent flavor transfer in the fridge. To rejuvenate slightly compacted slaw, fold in a teaspoon of extra lemon juice or a splash more milk and stir gently before serving.

Ingredient Substitutions

If you don’t have buttermilk, substitute 1/4 cup whole milk plus 1 teaspoon lemon juice and let it sit for 5 minutes to thicken slightly. For a lighter version, use low-fat mayonnaise and low-fat milk but expect a thinner mouthfeel. Use apple cider vinegar instead of distilled white vinegar for a fruitier note; reduce lemon by 1 teaspoon if you prefer the vinegar’s warmth. To make it egg-free, swap in a vegan mayonnaise and nondairy milk, though the flavor will vary from the classic profile. For less sugar, reduce to 4 tablespoons — it will be tangier and less rounded but still pleasant.

Serving Suggestions

Serve chilled alongside fried chicken, grilled pork, or as a bright contrast to spicy dishes. Spoon onto sandwiches or burgers for a crunchy, creamy layer, or use as a topping for pulled pork tacos. Garnish with a few extra shredded carrots for color or a sprinkling of chopped chives for a fresh onion lift. For a potluck, present in a shallow bowl with a serving spoon and a small squeeze of lemon on the side so guests can add brightness to taste.

Cultural Background

Coleslaw has roots in Dutch and German ‘koolsla’ traditions — literally cabbage salad — and evolved in the United States into many regional forms. The creamy Southern-style version that inspired this dish typically balances sugar and acid to complement fried and smoky foods. Fast-food adaptations popularized a very finely chopped texture and a slightly sweeter dressing, which many home cooks now aim to reproduce for nostalgia and the pleasing mouthfeel it provides.

Seasonal Adaptations

In summer, brighten the slaw with extra lemon zest and a handful of chopped herbs like parsley or dill. For winter, stir in a finely chopped granny smith apple for a crisp tartness. Around holidays, add a tablespoon of finely chopped celery root for an earthier note, or swap some sugar for maple syrup for a seasonal flavor twist. Adjust chilling time in colder months — refrigeration still improves texture, but let it come up slightly toward serving for a softer mouthfeel.

Meal Prep Tips

Prepare the dressing and vegetables separately if you want maximum control over texture at serving time. Store the dressing in a closed jar and the chopped vegetables in an airtight container; combine and chill at least 2 hours before serving. Divide into single-serve containers for lunches — this slaw is a great topping for grain bowls or sandwiches. For large gatherings, double the recipe and use a shallow tray rather than a deep bowl to chill more evenly.

Finally, the joy of this coleslaw is its balance and simplicity: a few accessible ingredients treated with small, deliberate techniques — super-fine chopping, a smooth emulsified dressing, and patient chilling — deliver a side dish that feels classic and comforting. Make it your own, but remember: the fine chop and the overnight rest are what truly make this familiar flavor sing.