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This easy coleslaw recipe combines finely chopped cabbage and carrots with a creamy, tangy dressing made with mayonnaise, Greek yogurt, apple cider vinegar, honey, and celery seed. It comes together in just 20 minutes and is the perfect side dish for fried chicken, pulled pork, burgers, picnics, and summer BBQs.
Freshly chopped cabbage gives this homemade coleslaw its best crisp texture, but packaged coleslaw mix is an easy shortcut. Serve it immediately for maximum crunch or refrigerate it before serving to give the flavors time to blend.
Table of Contents
- Kellie’s Note Simply Slaw Struck
- Why You’ll Love This Coleslaw Recipe
- Coleslaw Ingredients
- Can I Use Packaged Coleslaw Mix?
- How to Make Coleslaw
- Tips for the Best Coleslaw
- The Best Cabbage for Coleslaw
- Coleslaw Variations
- What is Coleslaw?
- Storage and Make-Ahead Instructions
- What to Serve With Coleslaw
- Easy Creamy Coleslaw Recipe
- More Easy BBQ Side Dishes
Kellie’s Note
Simply Slaw Struck
I have a little confession to make: I love KFC coleslaw.
It is simple, finely chopped, creamy without being overly mayonnaise-heavy, and especially good with fried chicken or a pulled pork sandwich. I love when a little of the sweet and tangy dressing soaks into the crunchy chicken coating.
This homemade coleslaw recipe was inspired by that classic flavor and texture, but I added Greek yogurt to the dressing for extra tang. The result is a creamy, crisp coleslaw that tastes even better than the store-bought version.
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. You’re going to love it, too.
Why You’ll Love This Coleslaw Recipe
- Quick and easy: It takes just 20 minutes to prepare.
- Creamy but not heavy: Greek yogurt adds tang and balances the mayonnaise.
- Classic texture: The cabbage and carrots are finely chopped into small, KFC-style pieces.
- Make-ahead friendly: Prepare it before a picnic, party, or BBQ.
- Easy shortcut: Use packaged coleslaw mix when you do not want to chop the vegetables.
- Versatile side dish: Serve it with chicken, pulled pork, burgers, ribs, or grilled meats.
Coleslaw Ingredients
- Green cabbage: The crisp base of the coleslaw. Chop it very finely for the classic KFC-style texture. Replace part of it with red cabbage for more color.
- Carrots: Add color, mild sweetness, and crunch. Shred them on a box grater or finely chop packaged matchstick carrots.
- Mayonnaise: Creates the rich, creamy base of the dressing. Full-fat mayonnaise produces the smoothest consistency.
- Greek yogurt: Adds tang and lightens the dressing. Sour cream can be substituted.
- Apple cider vinegar: Adds acidity and balances the creamy dressing. White vinegar or white wine vinegar may also be used.
- Celery seed: Gives the coleslaw its familiar savory flavor.
- Honey or sugar: Adds just enough sweetness to balance the vinegar. Maple syrup can also be used.
- Salt and pepper: Season the dressing to taste.
See the recipe card below for the complete ingredient measurements and instructions.
Can I Use Packaged Coleslaw Mix?
Yes. Packaged coleslaw mix is an easy shortcut in this recipe. For the small, restaurant-style texture, place the mix on a cutting board and chop it into shorter pieces before adding the dressing.
Because package sizes and vegetable volumes vary, add the dressing gradually and stop when the cabbage and carrots are evenly coated.
How to Make Coleslaw
- Prepare the vegetables: Finely chop the cabbage and carrots, then add them to a large mixing bowl.
- Make the dressing: Whisk together the mayonnaise, Greek yogurt, apple cider vinegar, celery seed, sweetener, salt, and pepper until smooth.
- Dress the coleslaw: Pour most of the dressing over the vegetables and toss until evenly coated. Add more dressing only if needed.
- Chill if desired: Serve immediately for the crispiest texture, or refrigerate for 30–60 minutes to let the flavors blend.
- Finish and serve: Stir well before serving and adjust the salt, pepper, or sweetness to taste.
Tips for the Best Coleslaw
- Chop the cabbage finely: For small KFC-style pieces, shred the cabbage in a food processor and then chop the shreds crosswise with a sharp knife.
- Add the dressing gradually: Cabbage heads and packaged mixes vary in size. Start with most of the dressing and add the rest only if needed.
- Let it rest: Refrigerating the coleslaw for 30–60 minutes helps the flavors blend and slightly softens the cabbage.
- Keep some crunch: Do not let the coleslaw sit too long before serving if you prefer a crisp texture.
- Stir before serving: Cabbage naturally releases moisture as it sits. Drain any excess liquid and toss the coleslaw again.
- Taste after chilling: Cold temperatures can soften flavors, so adjust the salt, pepper, vinegar, or sweetener just before serving.
The Best Cabbage for Coleslaw
Green cabbage gives this coleslaw its traditional deli-style appearance and crisp texture. For more color, replace part of the green cabbage with red cabbage.
Freshly chopped cabbage has the juiciest, crispiest texture, but packaged coleslaw mix works well when you need a shortcut.
To prepare a whole cabbage:
- Remove any damaged outer leaves.
- Cut the cabbage into quarters.
- Slice out the firm core.
- Shred the cabbage with a sharp knife or food processor.
- Chop the shreds crosswise into small pieces for a fine KFC-style texture.
Coleslaw Variations
- No-mayo coleslaw: Use a separately tested vinegar-based dressing instead of simply leaving the mayonnaise and yogurt out.
- Colorful coleslaw: Replace part of the green cabbage with red cabbage.
- Shortcut coleslaw: Use packaged coleslaw mix and chop it into smaller pieces.
- Sour cream coleslaw: Replace the Greek yogurt with an equal amount of sour cream.
- Sweeter coleslaw: Add a little more honey, sugar, or maple syrup to taste.
- Less-sweet coleslaw: Reduce or omit the sweetener.
- Extra tangy coleslaw: Add a small splash of apple cider vinegar.
- Seasoned coleslaw: Add a small amount of onion powder, garlic powder, or sweet paprika.
What is Coleslaw?
Coleslaw is a cold side dish made with shredded or finely chopped cabbage and a creamy or vinegar-based dressing. Many classic versions also include carrots, celery seed, vinegar, and a small amount of sweetener.
This creamy coleslaw recipe is inspired by the finely chopped style served at KFC. The mayonnaise creates the creamy base, while Greek yogurt and apple cider vinegar add tang without making the dressing feel too heavy.
Storage and Make-Ahead Instructions
How to Store Coleslaw
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. It will have its best crisp texture during the first 1–2 days.
Cabbage naturally releases liquid as it sits. If moisture collects in the bottom of the container, drain it away and stir the coleslaw before serving. Add a small spoonful of mayonnaise or Greek yogurt if the dressing needs to be refreshed.
How to Make Coleslaw Ahead
For the crispest make-ahead coleslaw:
- Chop the cabbage and carrots.
- Prepare the dressing.
- Refrigerate the vegetables and dressing in separate airtight containers.
- Combine them 30–60 minutes before serving.
You can also assemble the full recipe in advance, but the cabbage will gradually soften.
What to Serve With Coleslaw
This easy coleslaw recipe is a classic side dish for:
- Carolina Style BBQ Chicken
- BBQ Beef Back Ribs
- The Best BBQ Crockpot Ribs
- Easy Grilled Chicken
- Grilled Honey Chipotle BBQ Chicken
- On top of this BBQ Beef Brisket Sundae
- Old Bay Grilled Chicken Wings
- Spicy Grilled BBQ Ribs
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!
Easy Creamy Coleslaw Recipe
Equipment
- large mixing bowl
- Medium mixing bowl
- whisk
- Sharp knife, food processor, or mandoline
- cutting board
Ingredients
Coleslaw
- Finely chopped green cabbage
- Finely chopped or shredded carrots
Creamy Coleslaw Dressing
- Mayonnaise
- Greek yogurt
- Apple cider vinegar
- Celery seed
- Honey or granulated sugar
- Kosher salt
- Freshly ground black pepper
Instructions
- Add the finely chopped cabbage and carrots to a large mixing bowl and toss to combine.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, celery seed, honey or sugar, salt, and pepper until smooth.
- Pour most of the dressing over the cabbage mixture. Toss until the vegetables are evenly coated, adding more dressing only if needed.
- Serve immediately for the crispiest texture, or cover and refrigerate for 30–60 minutes to allow the flavors to blend.
- Stir well before serving. Drain any excess liquid and adjust the seasoning to taste.
Video
Notes
Packaged coleslaw mix can be substituted for the cabbage and carrots. Chop it into smaller pieces for a fine KFC-style texture.
Package sizes and vegetable volumes vary, so add the dressing gradually.
Sour cream can be substituted for the Greek yogurt.
Honey, granulated sugar, or maple syrup can be used as the sweetener.
For less-sweet coleslaw, reduce or omit the sweetener.
Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
Drain any excess liquid and toss again before serving.
Mayonnaise-based coleslaw does not freeze well.
Coleslaw is served cold and should not be reheated.
Do not leave coleslaw at room temperature for more than 2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy BBQ Side Dishes
Planning a picnic, party, or cookout? Try one of these easy side dishes next:
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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