KFC-Style Coleslaw with Buttermilk Mayo Dressing

Why You’ll Love This Recipe

• Classic sweet-tangy balance with a creamy, pale dressing that’s spot-on for the famous chain–style slaw.
• Finely minced texture that clings to the dressing—never watery or chunky.
• Simple pantry ingredients; no special equipment beyond a knife, box grater, or food processor.
• Make-ahead friendly: tastes even better after a chill.

Grocery List

• Produce: 1 small head green cabbage, 1 medium carrot, 1 small white onion (optional), 2 lemons
• Dairy: Mayonnaise, buttermilk, whole milk
• Pantry: Granulated sugar, white distilled vinegar, kosher salt, ground white pepper, celery seed, onion powder (optional)

Full Ingredients

Slaw Base

• 6 cups very finely minced green cabbage (about 1 small head)
• 1/2 cup very finely minced carrot (from 1 medium carrot)
• 1 tablespoon very finely minced white onion or 1/4 teaspoon onion powder (optional)

Sweet-Tangy Buttermilk–Mayo Dressing

• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons whole milk
• 1/3 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons white distilled vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon celery seed

Step-by-Step Instructions

Step 1: Mince the vegetables very finely

Remove any tough outer cabbage leaves. Quarter the cabbage, remove the core, and mince the leaves into very tiny pieces—think rice-sized bits for that signature texture. Mince the carrot the same way, or grate on the fine holes of a box grater, then chop the shreds to reduce size. If using onion, mince it extremely fine so it disappears into the slaw.

Step 2: Whisk the dressing until silky-smooth

In a medium bowl, whisk together the mayonnaise, buttermilk, milk, sugar, lemon juice, white vinegar, kosher salt, white pepper, and celery seed until the sugar dissolves and the dressing is glossy and pourable. Taste: it should be sweet-tangy with a gentle zip of lemon and vinegar.

Step 3: Fold slaw and dressing together

In a large mixing bowl, combine the minced cabbage, carrot, and onion (or onion powder). Pour the dressing over the top and fold gently with a spatula until every bit of cabbage is coated and the mixture looks creamy and pale.

Step 4: Fine-tune seasoning

Taste and adjust with a pinch more salt for savoriness, a teaspoon of sugar for sweetness, or an extra teaspoon of lemon juice for brightness. Keep in mind the flavors will soften and meld as the slaw chills.

Step 5: Chill for best texture and flavor

Cover the bowl and refrigerate for at least 2 hours (ideally 4 to 12 hours) at 35–40°F (2–4°C). The cabbage will slightly soften, release a bit of juice into the dressing, and the flavors will harmonize—this is the key to the classic taste and texture.

Step 6: Stir and serve cold

Give the slaw a thorough stir before serving to re-emulsify any separated dressing. Serve well-chilled with fried chicken, barbecue, sandwiches, or as a picnic side. For extra visual appeal, sprinkle a tiny pinch of celery seed over the top.

Pro Tips

• Texture matters: mince the cabbage as fine as you can; a food processor pulsed in short bursts works well—avoid puréeing.
• Chill time is essential: the magic happens after a few hours in the fridge; overnight is even better.
• Too watery? Stir, then drain off a spoonful or two of liquid just before serving, and adjust with a teaspoon of mayo to re-cream.
• Season to the end goal: taste after chilling and brighten with a teaspoon of lemon or vinegar if needed.
• Keep it pale: use white pepper to avoid black flecks and maintain that classic creamy look.

Variations

• Lighter dressing: swap 1/4 cup of the mayo for 1/4 cup plain Greek yogurt. Add an extra pinch of sugar to balance the tang.
• Extra-tangy: increase vinegar to 2 tablespoons and reduce sugar to 1/4 cup.
• Veg boost: fold in 1/2 cup very finely minced green bell pepper or 2 tablespoons minced dill pickle for a deli-style twist.

Storage & Make-Ahead

Coleslaw keeps covered and refrigerated for 3 to 4 days. It’s best after a minimum 2-hour chill and up to 24 hours for peak flavor. Stir before serving. If it loosens with time, drain off a little liquid and add a teaspoon or two of mayo to restore creaminess.

Nutrition (per serving)

Approximate for 8 servings (1/2 cup each): 140 calories; 10 g fat (1.5 g saturated); 13 g carbohydrates; 11 g sugar; 1 g protein; 230 mg sodium. Values are estimates and will vary by brand.