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The Best Southern Colelsaw (+Video)

The best southern coleslaw tastes just like the one you get at KFC (or better!) An easy, creamy and slightly crunchy side dish recipe!

THE PERFECT COLESLAW RECIPE

I think coleslaw is one of those foods that you either love or hate, in my humble opinion. Most folks who love it expect to eat it at every BBQ or picnic and on top of Crock Pot Pulled Pork Sandwiches or my Instant Pot Pulled Pork BBQThis coleslaw is so creamy but still keeps a slight crunch from the cabbage. his coleslaw recipe is always a hit!

Southern creamy Cole slaw recipe in a white serving bowl

DOES THIS TASTE LIKE THE COLESLAW AT KFC?

Why yes, yes it does! 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 real fine if you prefer (like KFC) or just leave it like it is straight outta the bag. It’s just a matter of texture.

Instant Pot BBQ Shredded Pork on a hamburger bun with homemade Cole slaw

HOW MANY PEOPLE DOES THIS SERVE?

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.

The Best Southern Coleslaw recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • coleslaw mix
  • sugar
  • milk
  • mayonnaise
  • buttermilk
  • Dijon mustard
  • apple cider vinegar
  • lemon juice
  • freshly grated onion (or onion powder)
  • salt
  • freshly ground black pepper
coleslaw ingredients: coleslaw mix, sugar, milk, mayonnaise, buttermilk, Dijon mustard, apple cider vinegar, lemon juice, freshly grated onion (or onion powder), salt, freshly ground black pepper

HOW TO MAKE THE BEST COLESLAW:

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.)

shredded cabbage and carrot Cole slaw mix in a large bowl

In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined.

Cole slaw dressing ingredients in a smaller bowl

Pour mixture over coleslaw mix.

Cole slaw dressing poured over cabbage Cole slaw mixture in a large bowl

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.)

KFC Cole slaw in a large glass bowl

CRAVING MORE?

The Best Southern Coleslaw (+Video)

The best southern coleslaw tastes just like the one you get at KFC (or better!) An easy, creamy and slightly crunchy side dish recipe!
4.92 from 36 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10

Ingredients

  • 2 (14 ounce) bags coleslaw mix
  • 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 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 well to combine. Allow mixture to sit for about an hour before serving, if possible.
  • Stir again before serving.

Video

Notes

  • 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.
Course: Side Dish
Cuisine: American

Nutrition

Calories: 131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Sodium: 217mg | Fiber: 2g | Sugar: 10g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: August 2011
Updated & republished: July 2019

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58 Comments

  1. 5 stars
    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.