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A must have picnic side dish, this is the best Coleslaw recipe and is ready in minutes with just a handful of ingredients. Better than your grandma used to make, this one will be a permanent fixture all summer long.
I have a little confession to make, I, actually, share them pretty often here because it’s like my safe space. But this one, I know some people will judge a bit but that’s cool because I love KFC.
That’s right, I’m a big fan of Kentucky Fried Chicken and all its glorious sides. Especially, the KFC Coleslaw. It’s simple and perfect and not overly mayonnaise-y, which a lot of coleslaw tends to be.
And it’s absolutely perfect alongside a pile of fried chicken or a pulled pork sandwich. I really love when a bit of this homemade coleslaw dressing seeps into the crunchy crust of the chicken, a little sweet/savory action right there.
Ingredients You Will Need
- Cabbage – Finely chopped green cabbage is the base for this slaw recipe. I use a head of cabbage and it makes a ton of Cole slaw. For a more colorful coleslaw, red cabbage and green cabbage together make a gorgeous and tasty combination. You can use a store-bought Coleslaw mix but chopping your own cabbage makes this recipe fresher and better tasting.
- Carrot – Finely chopped carrots are easy to achieve if you buy precut matchstick carrots then chop them up a bit more. If you can’t find them at the store, you can shred your carrots on a box grater.
- Mayonnaise – Regular mayonnaise is the base of the coleslaw dressing. This is one time you don’t want to buy the low fat.
- Greek Yogurt – We love the tanginess of greek yogurt but it can be substituted with sour cream if you prefer.
- Vinegar – For a hint of sweetness, we use apple cider vinegar but you can use your favorite vinegar, like white vinegar or white wine vinegar, if that’s what you have on hand.
- Celery Seed – Celery Seeds add that signature coleslaw flavor. Don’t skip them or you’ll be missing the essence of the slaw.
- Honey – Honey adds a hint of sweetness to the dressing. You can substitute with white sugar, maple syrup or sugar substitute.
- Seasoning – Simply season with kosher salt and fresh black pepper. To amp up the flavor, you can also add onion powder, garlic powder and sweet paprika.
For the full ingredient list and instructions, see the recipe card below.
How to Make Coleslaw
Pre-shredded cabbage is one of the basic ingredients for the best homemade coleslaw recipe with a little shredded carrot throw in for color and a little extra crunch. The Cole slaw dressing recipe is a perfect blend of mayonnaise, greek yogurt, apple cider vinegar, salt, pepper and, the coleslaw must have, celery seed.
Don’t skip the celery seeds, it totally makes the dish!
- Using a sharp knife, chop the cabbage into a fine dice.
- Toss the cabbage and carrot in a large bowl to combine. Set aside.
- In a separate bowl, whisk together the remaining ingredients to make the coleslaw dressing.
- Pour the creamy dressing over the cabbage mixture and toss to combine.
- Serve immediately or cover and refrigerate for up to 3 days. Stir before serving, if making in advance.
And the best part….this easy Coleslaw recipe is BETTER THAN THE KFC Coleslaw recipe or any other store-bought coleslaw you normally serve from the grocery store.
If you prefer to make this even better, you can use freshly shredded cabbage by chopping the cabbage into large chunks and shredding it on a box grater or using a food processor.
What is Coleslaw?
This easy recipe is a traditional coleslaw recipe, the very same you’ll find in your southern nana’s kitchen or at the KFC drive-thru. (You can email me all the hate mail you want but I said what I said.)
Finely minced cabbage with a speckle of chopped carrots and the all important celery seed. You dig?
I created this recipe that’s totally inspired by the one I love at KFC. And frankly, I think this recipe is even better than their version. I added a bit of greek yogurt to the dressing to lighten it up a bit without losing the flavor one bit. You still get the classic creamy coleslaw without the extra fat and calories.
How to Store Leftovers
This classic coleslaw recipe will last in the refrigerator for 3 to 5 days if stored properly.
Be sure to transfer your coleslaw to an airtight container before placing in the refrigerator.
Because bacteria can grow quickly at room temperature, coleslaw should not sit out for longer than 2 hours. Discard any slaw that has been sitting out longer than that time frame to ensure you are serving safe food.
Serving Suggestions
This Southern Coleslaw recipe is perfect alongside your favorite burger or barbecue chicken. It’s the perfect addition for every cookout and the perfect coleslaw for pulled pork!
Homemade Coleslaw Recipe
Equipment
Ingredients
- 3 cups finely chopped green cabbage
- 1 cup finely diced carrot
- 1 cup mayonnaise
- 1/3 cup low fat greek yogurt
- 1/4 cup apple cider vinegar
- 1 teaspoon celery seed
- 1 tsp sugar, or honey
- kosher salt and fresh ground pepper, to taste
Instructions
- In a large bowl, toss together the cabbage and carrot to combine. Set aside.
- In a medium bowl, whisk together the mayonnaise, yogurt, vinegar, celery seed and sugar until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the cabbage and stir to coat.
- Serve immediately or store in an airtight container in the refrigerator until ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I can’t wait to make this as my favorite coleslaw is KFC also. I got the recipe & it seems simple & easy !
Looks delicious! Can’t wait to try!!
Thank you! You will love it!
Delicious! I prefer no sweetener if the cabbage is already flavorful.
It’s called a ricer blade if your processor is so equipped with interchangeable blades. Otherwise use the smaller grates on a box grater.
Hi Kelly crazy question, but how do you chop your cabbage to make it look like little squares? All the restaurants have it perfectly cut and I cannot figure out how they do it. My cabbage is in longer pieces, as I use a grater. Thanks for your help.
,
So, I put it through the shredder in the food processor and then chop it up the rest of the way with a knife. Not every food processor cuts them like that but I know you can buy chopped cabbage at the store, too. Hope that helps!
NO sugar??
There’s sugar….or you can substitute honey if you prefer.
My fiance is gluten free and LOVES coleslaw so this will be a big hit in our household. I’m a blogger from Pennsylvania too! 🙂 Love your blog!
XO Ellen from Ask Away
http://www.askawayblog.com