Traditional Coleslaw Recipe

Crunchy, sweet, creamy, and tangy -- this traditional coleslaw recipe is the perfect side dish for all of your summer cookouts, picnics, and potlucks!

Course Salad, Side Dish

Cuisine American, Southern

Keyword easy coleslaw, homemade coleslaw, KFC coleslaw recipe, southern coleslaw, traditional coleslaw recipe

Prep Time 15

Chilling Time 2

Total Time 2 15

Servings people

Calories 133kcal

Author Blair Lonergan

Ingredients

8 cups finely chopped or shredded cabbage (I use the shredding disc on a food processor)
1 cup peeled and shredded carrots
½ cup mayonnaise (I prefer Duke's brand)
⅓ cup granulated sugar
¼ cup milk
¼ cup buttermilk
2 tablespoons sour cream
2 tablespoons apple cider vinegar
2 tablespoons grated onion
1 tablespoon lemon juice
¾ teaspoon kosher salt
¾ teaspoon celery salt
Ground black pepper, to taste

Instructions

In a medium bowl or large measuring cup, whisk together the mayonnaise, sugar, milk, buttermilk, sour cream, vinegar, grated onion, lemon juice, salt, celery salt and pepper. Set aside.
In a large bowl, toss together the cabbage and carrots.
Pour the dressing over the cabbage mixture. Toss to coat.
Cover and refrigerate for at least 2 hours (or overnight) before serving.

Video

Notes

For the classic KFC coleslaw texture, use the shredding disc on a food processor to chop the cabbage and carrots very finely. The food processor also makes the job quick and easy! Just remove the tough outer leaves from the cabbage and cut out the core. Chop the cabbage head into wedges that will fit into the opening on your food processor. Then just shred and go! The carrots can be shredded in the same way, but make sure to peel them first.

Nutrition