Creamy Cole Slaw
The best Creamy Cole Slaw recipe tastes just like the one you get at KFC (but better!) and it only takes a few minutes to make!
A Creamy And Fresh Cole Slaw Recipe
This coleslaw recipe is my absolute favorite! Nothing beats homemade coleslaw! This easy coleslaw recipe is so creamy but still keeps a slight crunch from the cabbage. If you’re feeding a crowd, it’s simple to scale to make more too. This is the perfect for BBQ’s and get togethers this summer and everyone will want the recipe!
Fantastic and easy recipe! I think this is the best I have ever made honestly. Everyone commented how good it was and wanted the recipe! Thanks for sharing!
– Kathryn
Frequently Asked Questions
That’s exactly how I describe it to folks. If you love their cole slaw then you’ll love this version. You can chop the cabbage up super fine if you prefer (like KFC) or just leave it like it is straight outta the bag. It’s just a matter of texture.
This is a recipe for a small crowd (at least 8-10 people.) If you don’t need as much, just cut the recipe in half. If you don’t have apple cider vinegar on hand, regular white vinegar works fine too. Got some heads of cabbage to use? No problem. Just dice up a head or two of cabbage (about 8 cups) and shred about 2-3 carrots to substitute.
Like I mentioned before, if you have a bigger crowd that you’re entertaining, this is a simple recipe to make more of in a flash.
I love this Creamy Coleslaw as written, but if you want to trade it up, try adding some celery seeds or sweet pickles or some crunch with sliced almonds.
Leftovers should be in a lidded, airtight container for up to 4 days in the fridge.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- coleslaw mix– you can make your own, grab my suggestions on how ot do so, above in the FAQ. If making your own, it may be easier to put sections of cabbage in a blender with a touch of water to help chop it up. If it seems bitter, add a pinch or two of sugar.
- sugar
- milk
- mayonnaise– I like to use Hellman’s or Dukes mayo. And if you know what it is, or can find it- JFG’s mayo is perfection for this. It’s a Tennessee brand and it’s totally worth it in my opinion. However, you can use whatever brand you prefer.
- buttermilk– I really think using real buttermilk here brings that nice pop of extra tanginess that you need with coleslaw. While you could try the make your own buttermilk trick, personally, I really think you need the real deal, especially since we have lemon juice going on later.
- Dijon mustard– do not swap this out for yellow mustard. We did have a reader who accidentally used Honey Mustard and said it was good though!
- apple cider vinegar
- lemon juice
- freshly grated onion- or onion powder
How To Make Cole Slaw
In a large bowl, dump in both bags of coleslaw mix. Note: I tend to like my slaw more finely chopped so I’ll run the cole slaw mix in my food processor (using the pulse setting two or three times.)
In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined.
Pour mixture over coleslaw mix.
Stir coleslaw to combine. Put cover on bowl and put in the refrigerator to set for at least an hour. This is going to allow the coleslaw mixture to soften just slightly and allow the flavors to blend (if you have the time.)
Craving More Recipes?
- Marinated Cole Slaw
- Asian Slaw
- Asian Ramen Salad
- Creamy Cucumber Salad
- Vinegar Cucumber Salad
- Bacon Fried Cabbage
- Hillbilly Tacos
- Chow Chow
- Southern Fried Chicken
- KFC Mac and Cheese
- KFC Potato Wedges
- KFC Gravy
Creamy Cole Slaw
Ingredients
- 2 (14 ounce) bags coleslaw mix
- ⅓ cup white sugar
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 ½ Tablespoons apple cider vinegar
- 1 ½ Tablespoons lemon juice
- 2 Tablespoons freshly grated onion (or 1/2 teaspoon onion powder)
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a large bowl, dump in 2 (14 ounce) bags coleslaw mix. Note: I tend to like my slaw more finely chopped so I'll run the cole slaw mix in my food processor (using the pulse setting two or three times.)
- In a smaller bowl, combine 1/3 cup white sugar, ¼ cup milk, ½ cup mayonnaise, ¼ cup buttermilk, 1 teaspoon Dijon mustard, 1 ½ Tablespoons apple cider vinegar, 1 ½ Tablespoons lemon juice, 2 Tablespoons freshly grated onion, ½ teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until thoroughly combined.
- Pour mixture over coleslaw mix. Stir well to combine. Cover and allow mixture to sit in the refrigerator for about an hour before serving, if possible.
- Stir again before serving.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: August 2011
Updated photos & republished: May 2024
This was really good!! The only vinegar I had was red wine vinegar and I used that and it turned out great!! So simple comes together quickly and easily. Thanks for another great recipe!
I made this coleslaw recipe for my husband’s pulled pork sandwiches. He loved it! He said it was tangy. I personally do not like anything mayonnaise, so I didn’t eat it, but I really liked the ingredients in the dressing! I’m serving the coleslaw with pulled pork sandwiches to our guests tomorrow night. I know they’re going to love it!
Fantastic and easy recipe! I think this is the best I have ever made honestly. Everyone commented how good it was and wanted the recipe! Thanks for sharing!
Thanks so very much Kathryn! I really appreciate you coming back to comment!
This is the best recipe I ever had. So delicious
This is a must have with my BBQ sandwich
This recipe was very simple, and the taste was amazing. After allowing the coleslaw to sit in the refrigerator for one hour, the coleslaw became moist and tasty. I was concerned that it would be to dry but it was perfect. Thanks for this great recipe.